A lot of spices now explicity state on the packet that they are not to be consumed without being cooked first (Do not eat raw product). I assume this is down to an increase in E.coli contamination.

Traditionally, Coronation Chicken used raw curry powder. What would be the appropriate modern method of cooking this spice for such a dish prior to adding to mayonaise and cooked cicken?

A lot of spices now explicitly state on the packet that they are not to be consumed without being cooked first (Do not eat raw product). I assume this is down to an increase in E. coli contamination.

Traditionally, Coronation Chicken used raw curry powder. What would be the appropriate modern method of cooking this spice for such a dish prior to adding to mayonnaise and cooked chicken?

A lot of spices now explicity state on the packet that they are not to be consumed without being cooked first (Do not eat raw product). I assume this is down to an increase in E-Coli contamination.

Traditionally, Coronation Chicken used raw curry powder. What would be the appropriate modern method of cooking this spice for such a dish prior to adding to mayonaise and cooked cicken?

A lot of spices now explicity state on the packet that they are not to be consumed without being cooked first (Do not eat raw product). I assume this is down to an increase in E.coli contamination.

Traditionally, Coronation Chicken used raw curry powder. What would be the appropriate modern method of cooking this spice for such a dish prior to adding to mayonaise and cooked cicken?