Curry Chicken
- 10m Prep Time
- 5m Cook Time
- 15m Ready In
A homemade curry powder blend made from toasted spices. Use as a base for curries and other dishes.
Ingredients
- 88.7 ml coriander seeds
- 59.1 ml cumin seeds
- 44.4 ml chana dal (yellow split peas)
- 14.8 ml black peppercorns
- 14.8 ml black mustard seeds
- 5 dried red Chile peppers
- 10 fresh or dried curry leaves
- 29.6 ml fenugreek seeds
- 44.4 ml turmeric
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1408 mg
- Iron: 99.9 mg
- Magnesium: 761 mg
- Phosphorus: 1056 mg
- Potassium: 5413 mg
- Zinc: 11.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 88.7 ml coriander seeds
- 59.1 ml cumin seeds
- 44.4 ml chana dal (yellow split peas)
- 14.8 ml black peppercorns
- 14.8 ml black mustard seeds
- 5 dried red Chile peppers
- 10 fresh or dried curry leaves
- 29.6 ml fenugreek seeds
- 44.4 ml turmeric
Let's Cook
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Step 1.
Combine coriander seeds, cumin seeds, chana dal, black peppercorns, black mustard seeds, dried red Chile peppers, and curry leaves in a dry skillet and toast over medium heat until fragrant and a shade darker, about 4 minutes.
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Step 2.
Add fenugreek seeds and toast briefly.
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Step 3.
Grind the mixture to a powder in batches in a spice mill or coffee grinder.
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Step 4.
Add turmeric and mix well.
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Step 5.
Store in an airtight container in a cool place.