Has anyone tried making their own curry powder?

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I have a craving curry powder roast chicken. The kind of curry powder you can find in western supermarkets.

Only I don't have curry powder. I have tons of spices, but no spice mixes, so no curry powder.

I found recipes online for curry powder, including typically turmeric, cumin, coriander, dried mustard seeds and sometimes more.

Before I dive in, has anyone tried any of those recipe or have a recipe of their own? How close can you get from the off-the-shelf curry powder taste?

Thanks!
 

phatch

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I did it once. the version I made had fenugreek as well. Can't say it was better than commercial.
 
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I want to try using some smoked salts but I don't know where to start.. Who uses them? What brand do you prefer...and why? Thanks for any input
 
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I did it once. the version I made had fenugreek as well. Can't say it was better than commercial.
Thanks Phatch for the feedback. I'm not looking for better than commercial to be honest, I'm just wondering if I can get close, without having to go to the store. Was the one you made unmistakable for curry powder or did it taste different from the commercial stuff?

Truth be told I walked in my neighbor's frontyard to say hi this morning and instantly told him "I smell curry powder." He smiled and said yes, I said "curry powder roasted chicken?" and he said yes. Now all day long I've been craving a curry powder roasted chicken, only I have a chicken but no curry powder. Sure, I could just borrow my neighbor's — but I thought this could be a fun exercise.
 
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I make my own garam masala from whole spices that I toast and grind. It is much better than the commercial variety.
I sprinkle or stir in dried fennugreek leaves on the finished dish, I don't put it in the garam masala. I've used toasted and ground fennugreek seed for chicken masala. It's different that the dried leaves.
 
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Curry powder recipes?
..could be a huge debate..
If I follow a specific recipe for a curry dish, it seems to be OK.
As to a "curry powder" recipe? There's probably thousands out there.
Sweeter tasting might be a bit more mango powder or cardamon, S. Asian flavour might be a bit more cumin, Vietnamese use more anise,..others more nutmeg..

I just buy them now ..for consistency.
3 kinds of Vietnamese curry powders: red, yellow & ?
Local S. Asian store carries "bulk" curry powder...whatever that may be..
Have Malaysian curry powder (cheap for a small foil bag), but a bit bitter for my liking.
Lots of Thai curry pastes.. those small 99 cent plastic bags are nice!.. red, green, masaman, etc.
One of my faves is Montego Jamaican curry powder (mild)..450G cardboard can..if you can find it..
Google is your friend! ;)
 
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I generally sort of make my own. That means that I use spices specific for the dish I am making, not really a generic.
Currently I really like Jamaican curry powder (on the African Bites website www.africanbites.com)
Madhur Jaffrey has a number of good ones as well
 
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Thanks for all the input guys. I also make my own Garam Masala, toasting whole spices and grinding them in my mortar and pestle. I understand "curry" is a vast world, I've made many curry pastes etc.... but here I was trying to reproduce the ONE standardized western non-authentic curry powder taste. It seems like in most brands there's ONE curry powder (for example McCormick has only one listed on their spice list on their website) that's the standardized stuff. That's what I'm going for this time around.

Thanks!

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ingredient list on McCormick:
CORIANDER, FENUGREEK, TURMERIC, CUMIN, BLACK PEPPER, BAY LEAVES, CELERY SEED, NUTMEG, CLOVES, ONION, RED PEPPER, AND GINGER
 
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Whole spices are toasting.

I ended up going with:

2 Tbsp Coriander
2 Tbsp Cumin
1.5 Tbsp Turmeric
2 t Ginger
1 t Yellow Mustard
.5 t Cardamom
.5 t Black Peppercorns
.5 t White Peppercorns
.5 t Cinnamon
.5 t Fenugreek
.5 t Celery
.5 t Cayenne
 
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Thanks Phatch for the feedback. I'm not looking for better than commercial to be honest, I'm just wondering if I can get close, without having to go to the store. Was the one you made unmistakable for curry powder or did it taste different from the commercial stuff?

Truth be told I walked in my neighbor's frontyard to say hi this morning and instantly told him "I smell curry powder." He smiled and said yes, I said "curry powder roasted chicken?" and he said yes. Now all day long I've been craving a curry powder roasted chicken, only I have a chicken but no curry powder. Sure, I could just borrow my neighbor's — but I thought this could be a fun exercise.
Curry powder is just a blend make your own, fancy curry powder might have the blend dialed in (I made this mistake in college and my then Indian girlfriend looked at me like I was an idiot when I asked her to bring me some when she went home "curry isn't a spice it's a blend of spices"). Find a recipe close to your favorite commercial blend (just get the listed spices) and make a small batch. Adjust it as necessary. I can't remember the last time I didn't blend my own. Tumeric, Corriander, and Cumin are the three I've seen in every blend I've looked at. Ginger, cloves, nutmeg, cinnamon, are all things I've seen in the mixes.
 
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