Toasting whole spices before grinding brings out the warm, fragrant flavors that make this homemade curry powder so special. We love using it in our Curry Chicken Salad and Homemade Chicken Curry—and it’s easy to keep on hand in an airtight container.
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🌶️ The Ingredients
Toasted whole spices give this blend a warm, fragrant flavor, while the finishing touches add vibrant color and just the right amount of heat. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Whole spices: Toasting the seeds before grinding deepens their aroma and flavor. For the best results, use whole spices rather than pre-ground versions.
- Cumin seeds: Bring an earthy, savory warmth to the blend. Ground cumin can work in a pinch, but skip toasting it and expect a less fragrant result.
- Cardamom seeds: Add a distinctive, gently sweet aroma. If you have whole cardamom pods, remove the seeds before measuring; ground cardamom can be substituted, though its flavor may be less fresh.
- Coriander seeds: Contribute a bright, citrusy note. Ground coriander is a possible substitute, but it should be added after toasting the whole spices.
- Turmeric: Gives the curry powder its golden color and earthy flavor. It’s best not to omit it, though the blend will still work without it.
- Dry mustard: Adds a mild, savory bite. Ground mustard can be used in its place.
- Cayenne pepper: Provides the heat. Adjust the amount to taste, or leave it out for a milder blend.
🔥 Tips and Tricks for Perfect Curry Powder
- Toast gently: Keep the skillet over medium-low heat and stir or shake it often so the seeds toast evenly without burning.
- Follow your nose: The spices are ready when they become fragrant. Remove them from the heat as soon as you smell their aroma.
- Cool before grinding: Let the toasted seeds cool completely before adding them to the spice grinder to help preserve their aroma and prevent condensation.
- Grind in short bursts: Pulse the spices until finely ground, pausing if needed so the grinder doesn’t get too warm.
- Use a clean, dry grinder: Any moisture or lingering flavors can affect the curry powder.
- Store airtight: Transfer the finished blend to a clean, airtight container and keep it in a cool, dark place for the best flavor.
👩🏼🍳 How to Make Homemade Curry Powder
- Step 1: Toast the cumin seeds, cardamom seeds, and coriander seeds in a skillet over medium-low heat until aromatic, about 2 to 3 minutes. Add to a small bowl and set aside to cool.
- Step 2: Add the turmeric, dry mustard, and cayenne to the cooled toasted seeds. Whisk to combine.
- Step 3: Add to a dry spice grinder and grind to a powder.
- Step 4: Transfer to an air-tight container and store in a cool place for up to 2 months.
🙋🏽♂️ Frequently Asked Questions
Stored in an airtight container in a cool, dark place, it keeps well for several months, though its flavor is best when freshly made.
Yes. Use a clean coffee grinder reserved for spices, or crush the cooled seeds with a mortar and pestle; the texture may be coarser.
Add less cayenne for a milder blend, or increase it a little at a time to suit your taste.
Store it in an airtight container in a cool, dark place. It will keep for several months, though its flavor is strongest when freshly made.
🍛 Amazing Recipes with Homemade Curry Powder
Ready to make this amazing spice in your own kitchen? Go for it!
And when you do, be sure to take a picture of it, post it to Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!
Homemade Curry Powder
Video
Equipment
Ingredients
- 2 teaspoon cumin seeds
- 2 teaspoon cardamom seeds
- 2 teaspoon coriander seeds
- 1 tablespoon plus 1 teaspoon ground turmeric
- 1 teaspoon dry mustard
- ½ teaspoon cayenne pepper
Instructions
- In a small to medium saucepan or skillet over low-medium heat, add the cumin, cardamom, and coriander seeds and toast them until they are fragrant, about 2 to 3 minutes.
- Transfer to a small bowl and let cool.
- Add the turmeric, mustard powder, and cayenne and mix to combine.
- Grind the spices in a spice or coffee grinder.
- Store in an airtight container for up to 2 months.
Notes
Nutrition
This recipe was adapted from Chef Donald Link in his book: Real Cajun (the recipe comes from a colleague of his: Ryan Prewitt).
POST UPDATE: This recipe was originally published in April 2015, but was updated with new tips and a fabulous video in January 2020.
Tiffany says
I have all these ingredients in my cabinet! What a great way to make a TRULY from scratch meal! <3
krislongwell says
Fantastic! And that’s impressive that you have all those in your spice cabinet! Let me know how it turns out. I LOVE homemade curry powder. So awesome to have on hand.