Fabulous chicken tikka masala (recipe below) uses both garam masala & curry spices
Both garam masala and curry are complex combinations
of spices that are emblematic
of Indian cuisine. These two important spice blends, however, are
used in many countries of the world beyond India----from the Middle East to Pakistan. (Curries
are even popular in Asia). Garam masala
and curry are often confused. They serve
much different purposes and are not interchangeable.
While curry and garam masala contain several common ingredients
such as cumin, ginger and coriander, the key differences between these two is
the fact that curry is turmeric-based. Tumeric,
a bright yellow-orange root, is the main ingredient in many curry blends. It is
responsible for the classic yellow-orange appearance of many curry dishes.
Another difference is that garam masala has a sweeter
taste than curry (although garam masala does not not a grain of sugar). Looking at garam masala’s composition one can
easily see what’s responsible for creating the illusion of sweetness: pungent cinnamon, nutmeg, cloves and cardamom.
Fennel seeds also add to its sweet
character with hints of licorice flavor.
Garam masala, however, has a multifaceted
profile that extends beyond its sweet spicy nuances. Pops of black pepper mix with perfume-like ginger,
and aromatic mace to create a multi-layered symphony of flavors.
The last difference between these two spice blends is
that garam masala is often added at the end of cooking to flavor so that it not
only seasons the dish but adds aromatics.
In contrast, a curry spice blend is mostly used on the front end to
impart deep flavor during the cooking process (e.g. marinating with curry spices
prior to cooking significantly enhances flavors). Curry is also frequently used to add complex
flavors to a sauce that is cooked over a long period of time.
Below is my favorite Indian recipe. This chicken dish uses both garam masala and a
blend of curry spices.
Bon appetit!
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