How to make Chinese chicken curry, a family recipe with a twist

Curry is made all around the world, but most versions differ wildly from those served up in India. There, no respectable cook would think of using a generic, one-size-fits-all “curry powder” as a flavouring for chicken, mutton and seafood; instead, they would make blends from spices that have been toasted, pounded to a powder and tailored to go with whatever main ingredient they are using.

An Indian person would probably look in horror at the curry served in Japan (which tends to be sweet), or…

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