I'm finding that I tend to like a lot of the whole spices left in the finished dish.
For example, with the c2go pre cooked meat. When I transfer the chicken to the dish I am making I tend to include the odd black cardamon, cinnamon bark and clove etc that was done in the pre cook.

I actually like finding the bits in my curry and find them very tasty.
Is it just me, is this the norm and does anybody else do this?
For some reason it is in my head that not many people actually like this.

What "if any" type of curry would be a good dish for whole spices, I should imaging that only certain ones are suitable, IE solid hard seeds would be out of the question.

It seems the opportunity to throw in a couple of whole spices is lost after the pre cook stage, or is there some other way to incorporate them in to a dish?
                                                                     Tom.

Tommy,


Most 'hard' spices are already included in your curry but ground up in your curry powders and masalas. I don't mind coming across the odd cardamon pod or clove but don't want to contend with having to bite down on some unwanted cassia bark or papery asian bay.


I guess there is no reason why you couldn't use whole spices served in almost any curry dish, but would you really want to?

As I suspested Axe... It is just me.
I must admit I tend to tuck into these odds n sods when I've had a good drink and in lager lout mode.
At least I now know not to use any when I feed other people.