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Sprinkle this flavorful curry spice blend on chicken, pork, or steak.
For more recipes, visit Taste of Home
- 3/4 Cups salt
- 2 Teaspoons onion powder
- 2 Teaspoons curry powder
- 2 Teaspoons ground mustard
- 2 Teaspoons ground turmeric
- 2 Teaspoons paprika
- 1 -1/2 teaspoons garlic powder
- 1 Teaspoon sugar
- 1 Teaspoon dried thyme
In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.
Calories Per Serving3
Folate equivalent (total)0.4µg0.1%
Homemade Thai Seasoning Blend Recipe
Don&rsquot tell my kids, but this homemade Thai seasoning might become my new go-to blend. If you&rsquove had other Asian seasonings, it&rsquos sort of like curry powder.
The girls are still warming up to it (read=they hate everything I put it on), but I have high hopes. It&rsquos so good that I&rsquom willing to subject myself to dinnertime whining in order to win them over.
Don&rsquot get me wrong &mdash I love southwest & Mexican flavors, but sometimes I want a little something with an Asian seasoning profile.
Doesn&rsquot matter where in Asia, either. Haha. I just love all of the exotic flavors that come from that part of the world.
Or Steve and I will have a lot of Thai dinner dates. That&rsquos not such a bad idea, either.
I got the idea for this blend from a Thai blend made by Spicely, an organic spice company. Maybe you&rsquove noticed them in the spice aisle of nicer grocery stores? Their spices come in cute little green boxes.
I got a sampler pack from my mom&rsquos cousin&hellip who happens to own Spicely. (I know, right? Awesome little gift that was!)
So, I hacked their blend to make my own!
This blend is heavenly in anything using coconut milk. I have yet to use it as a dry rub, but I have a feeling it would be fantastic on some pork chops or grilled fish.
- 4 tsp ground cumin
- 3 1/2 tsp ground coriander
- 2 tsp turmeric powder
- 1 tsp ground ginger
- 1/4 tsp yellow mustard powder
- 1/4 tsp cayenne pepper
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Curry Powder Ingredients?
The blend of spices in curry powder is actually good for you because the spices contain a myriad of vitamins, minerals, and phytochemicals, as well as a variety of health benefits:
- Boosts the immune system
- Fights cancer in the body
- Aids digestion
- Controls blood sugar,
- Fights Alzheimer’s
- Prevents Osteoporosis
- Coriander hasantibacterial properties.
Turmeric powder- the key ingredient that makes curry powder yellow is founded to have powerful anti-inflammatory and anti-oxidant properties.
Turmeric’s main compound curcumin is known to control blood sugar spikes and regulates insulin sensitivity. See the study.
Curcumin has also been connected to removing the plaque build-up in the neural pathway of the brain.
Curry powder consumption in India has been connected to the lower rates of Alzheimer’s in India.
This how-to guide for an easy curry powder recipe is so simple yet amazing, made with only 4 ingredients this mild curry powder will be a sure hit. It is so easy to prepare. Combine turmeric, coriander, cumin, cardamom in a bowl. Store in an airtight container for about 3 months.
Spice Mixes - Recipe for Homemade Madras Curry Powder
One of the most popular spice mixes around, Madras Curry Powder is a earthy, yet fragrant mix of spices, and is used for a number of dishes, both meat and vegetarian. This blend of spices is freely available in mainstream supermarkets, and popularly used as a subsitute for a more generic version of curry powder. The supermarket versions usually come in a hot blend or a milder version.
I use this spice mix rarely, as I tend to use more of the bafat, garam masala (recipe coming soon), biriyani and chole mixes. However, once in a while I use it for some dishes, like a cauliflower stir fry or a Indian style stew. So it was not high on my list of spice mixes to buy, and so I didn't have any in my cupboard.
That said, today things changed a bit. Jacqueline at Tinned Tomatoes is hosting a slow cooker challenge, and I wanted to make this delicious chickpea, squash and potato stew. But the recipe I looked at had Madras Curry Powder in it. And it was the main seasoning, so I was left in a bit of a . errr. stew, as I didn't have any, and didn't want to go out in -17 C.
Then I thought, but why not try and make it myself? So I looked up the ingredient list of several big brands, and some online food sites and came up with this version. The reason I didn't follow any recipe to the letter is because when I make spice mixes, I like to go with a more personal feel. I tend to make mixes up by smelling the various spices as they are roasting, which gives me an indication of if I need to add more of a certain spice or not. I know this sounds silly, but its the way I cook. As you will too, once you cook Indian food more and more often.
Anyway, my nose didn't let me down this time, and I must admit that this curry powder turned out pretty well, so I guess that's another mix to cross of the bought list :-) As I don't use the mix very often, the recipe below only makes around 1/2 cup, so increase the quantities of spices if you want to make a bigger batch. It stores very well in a airtight bottle or tin, in a cool, dark place.
2 tbsp whole coriander seeds
1 tbsp whole cumin seeds
Around 4 inches of cassia bark or cinnamon stick
10 whole cardamom pods
1 tbsp fenugreek
1 tsp whole black pepper
5 - 6 long red mild chillies (Kashmiri chillies)
2 sprigs fresh or dried curry leaves (roughly 12 - 14 individual leaves)
2 tbsp ground turmeric
Toss together the coriander, cumin, cassia bark, cardamoms, fenugreek, black pepper and red chillies, one by one, in hot, heavy pan for between 30 seconds - 1 minute, stirring constantly. Remove spices to a bowl, and let cool.
In the same pan, toss in the curry leaves, until they crisp up, and start turning brown around the edges. You can skip this step if you're using dried curry leaves. Place the cooled spices in a spice grinder.
Add the ground turmeric to the grinder, and blend all the spices to a fine powder, opening the mixer and stirring a couple times to ensure a smooth mix.
Take out and store in an airtight tin or bottle.
Note: Turmeric and this spice mix stain clothes and white equipment, so take appropriate care while making the mix.
Thank you so much for sharing your curry mix! I ran out of my premade mix from home and forgot to pick more up. This was very handy.
awesome recipe! i added some ginger and fenugreek and mustard seeds as well. so aromatic and i also used african birds eye peppers for a extra kick.
This is most likely going to be a stupid question, but here goes anyway:
After roasting the chillies, did you remove their stems before putting them into the blender or were the stems really meant to be part of the final finished product?
Please remove the stems from the chillis
awesome curry powder recipe
Too many prepared curry spices have garlic powder added. I am going to make yours!
How many tablespoons of the curry powder do you recommend should be used if you were cooking for example 1 Kilo of chicken breasts?
Around 2 to 3 tblsp. Taste and add more
How many tablespoons or even teaspoons of the finished curry powder should be used if one were cooking 1 Kilo of lamb (cubed)?
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While both curry powders are a blend of spices, Jamaican curry powder usually has a higher proportion of turmeric and is packed full of Jamaican flavors such as pimento, scotch bonnet chili and personal preferences like nutmeg. It is also lower in heat than the Indian version.
To be honest there is not actually a real Indian curry powder – instead Indian cuisine typically has the required spices added directly into the food, rather than as a blend. However **Indian** Curry powders have been invented for a British palate.
You can sometimes substitute Indian Curry for Jamaican curry as long as you are mindful that Indian curry can be hotter, so you may need to use less. You may need to add some Jamaican spices and flavors like allspice and thyme to give it that extra required flavor.
Curry Powder Recipes to Try Right Now
Spice Up Roasted Vegetables
Ah, roasted veggies &mdash the MVP of side dishes when it comes to simple cooking. Seasoning your veggies with curry powder gives them a new flavorful twist. Use a sprinkling of curry powder to add flavor to oven-baked potatoes or baked sweet potato fries, or get more creative by making curry-spiced &ldquocarrot fries,&rdquo made from shoestring-cut carrots seasoned with sea salt, black pepper, and curry powder. Alternatively, try using curry powder to season roasted cauliflower, broccoli, Brussels sprouts or zucchini for a side that&rsquos low in calories but packed with flavor.
Try a New Twist on Hummus
Hummus is one of our favorite healthy dips to personalize via seasoning, and a curry-spiced hummus is sure to please. To make it, simply omit the cumin and red pepper from our classic hummus recipe, and add a teaspoon of curry powder instead. Pair your curry-spiced hummus with crudite, or use it to add Indian-inspired flavor to your favorite sandwiches and wraps.
Upgrade Your Egg Salad
If you&rsquore looking for an easy-but-delicious portable lunch, it&rsquos hard to go wrong with egg salad. And adding a touch of curry powder not only adds a savory twist to your egg salad, but the turmeric also adds a pop of color to make your sandwiches look Instagram-ready. Simply add a sprinkle of curry powder to your favorite egg salad recipe, then use the salad to make a sandwich or wrap. We recommend pairing your egg salad with mild veggies, like baby spinach and julienned carrots, to let the flavor of the egg take center stage.
Make Your Popcorn Pop
Popcorn takes well to virtually any seasoning, and curry powder is no exception. Keep it simple by sprinkling sea salt and curry powder over air-popped corn and mixing to combine, or add a dash of cayenne or black pepper for an added pop of spiciness. If you&rsquore feeling experimental &mdash and you don&rsquot mind a little extra work in the kitchen &mdash try mixing curry powder into caramel to make curried caramel corn.
Dress(ing) to Impress
There&rsquos no simpler way to spice up a grain bowl, salad or veggies-and-dip than to make your own dressings, and curry powder works perfectly as a delicious (and unexpected) addition. Mix a dash of curry powder into ranch dressing or dip to pair with carrot sticks for a simple snack. Alternatively, whip up curry vinaigrette to dress a chicken-and-spinach salad, or use the dressing to season a samosa-inspired quinoa bowl featuring cauliflower, roasted potato, and green peas.
Remember &mdash fun, flavorful cooking is a form of expression, so don&rsquot be afraid to try new things in the kitchen. Cooking with curry powder is an easy way to keep your go-to meals from getting boring, while introducing your family to new flavors they are sure to love.
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- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- ½ teaspoon grated fresh ginger root
- ½ teaspoon white sugar
- salt to taste
- 2 skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- ¾ cup coconut milk
- ½ lemon, juiced
- ½ teaspoon cayenne pepper
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.