Curry Powder – The Flavour Blend That Brings Warmth to Skewers Chicken Katsu, Covent Garden

t Skewers, your halal takeaway on Long Acre in Covent Garden, we don’t just rely on single herbs — sometimes a carefully crafted blend does the magic. One of the most versatile seasonings we use is Curry Powder, which gives our Curry Chicken Skewer its irresistible depth and warmth.

Did you know? Curry powder is not a traditional Indian creation. It was actually developed in 18th-century Britain during the colonial era, as an attempt to capture the flavours of Indian cooking in one ready-to-use blend. Since then, it has travelled the world and become a kitchen staple from London to New York.

Celebrity chef Madhur Jaffrey has often explained that while authentic Indian cuisine doesn’t use “curry powder” per se, the blend can still create beautifully aromatic dishes when handled with care.

At Skewers, our curry blend is made from a balance of turmeric, coriander, cumin, ginger, and black pepper. The turmeric gives that golden glow and earthy depth, while the cumin and coriander add warmth, and black pepper sharpens the flavour.

✔️ Best Pairings:

• Chicken and lamb skewers

• Roasted vegetables

• Rice and lentil dishes

• Yogurt-based sauces

🚫 Avoid pairing with:

• Delicate herbs like dill or tarragon (their subtle notes get lost under curry powder’s boldness)

Health Benefits: Curry powder contains turmeric, which is known for its anti-inflammatory properties, while black pepper in the blend boosts nutrient absorption.

✨ Chef Tip: Always “bloom” curry powder in a little hot oil before adding to a dish — this unlocks its full aroma.

Next time you pass 70 Long Acre, try our halal Curry Chicken Skewer and taste how history and flavour come together.