CrackingCurry has been on the road this summer — in Michigan, the Thousand Islands and now, the Catskills — and if there is one thing learned during all the travels, it’s this: Curry powder rocks.

On a recent trip to Houstonian R’s lovely place in the mountains, we made this year’s Perfect Curry BBQ, which is chicken marinated in a delicious mix of soy sauce, lime juice, garlic, ginger and — yes — curry powder. This time, the curry powder came from Adams Fairacre Farms,  an organic grocery store in the Poughkeepsie/Kingston/Newburgh area.

I often complain that curry ingredients (particularly those fresh ones found in Thai curries, like kaffir lime leaves, galangal and lemongrass) can be difficult to find. But one that’s readily available — and in fact, commonplace in many people’s spice cabinets — is curry powder. That’s been the case for decades. Even the Junior League Cookbooks, not exactly the place one might go for exotic dishes, has recipes from the ’50s calling for curry powder.

So if you think a curry dish is beyond your reach, think again. Find your nearest bottle of curry powder, and see what you can make with this fiery, fragrant and friendly combination of spices. (Want the recipe for the Perfect Curry BBQ? Click here.)  If I can make a curry in the wilds of the Catskills, you can make one in your home — wherever that might be.

We had the curry chicken with Southern Paul’s special salad — strawberries, goat cheese, walnuts and balsamic dressing — and lots of wine. We finished the evening on the terrace, gazing at stars that seemed particularly bright, so far from the city.

Below, the sunset from Houstonian R’s terrace.