Massala

boneless, skinless chicken breasts (preferably free-range) • plain yogurt (homemade for me) • cumin seeds • fresh ginger, about 1 1/2 inches (4 cm) • lemon (fresh from the garden for me) • garlic cloves • onion • tomato purée (about 200 ml, homemade with garden tomatoes) • heavy cream (about 200 ml) • ghee (about 50 grams) • turmeric • chili powder •

rice (about 200 grams), • onion, • garlic, • olive oil, • freshly grated ginger (about 10 grams), • curry powder, • ground cumin, • garam masala, • small yellow bell pepper, • carrots, sliced (about 150 grams), • small leeks, white parts only, sliced (use 1 + 1 extra), • vegetable broth (about 100 ml), •

large potatoes • ground cilantro (coriander) • ground cumin • garam masala • olive oil

leeks (use only the green parts; save the whites for another recipe) • potatoes • smoked pork belly (about 350 grams; can substitute with thick-cut smoked bacon) • carrots • sweet white onion (Italian if available) • golden turnips • lard (about 20 grams; homemade if possible) • butter masala spice blend (from India, or substitute with a similar spice mix) • Salt and pepper

large onion • garlic • chicken breasts • fresh ginger • tomato sauce • heavy cream (about 100 ml) • butter (about 25 grams) • cumin • paprika • garam masala • Oil • Salt •

red lentils (about 300 grams) • (about 8.5 oz) peeled tomatoes • red onion • Madras curry powder • garam masala • eggs • olive oil • Salt, pepper • vegetable broth (about 300 ml)

canned chickpeas • butternut squash • canned peeled tomatoes • fresh spinach • cherry tomatoes • coconut milk • coconut oil • curry powder • garam masala • fresh ginger • onion • garlic •