Spice up your dishes with our Quick DIY Curry Powder! This recipe adds a dash of deliciousness to your cooking in no time – ideal for enhancing soups, stews, or creating this mouthwatering Sri Lankan Chicken Curry.
So say goodbye to store-bought mixes that may contain gluten or caking agents, and say hello to homemade goodness.
Recipe author: Foodpimping
Ingredients:
Yields: approx. 1 cup
- 2 dried chillies
- 30g coriander seeds
- 10g fennel seeds
- 15g cumin seeds
- 15g fenugreek seeds
- ¼ teaspoon of tumeric powder
- 6 cloves
- 6 cardamons
- 20 dried curry leaves
- 1 dried pandan leaf
- ceylon cinnamon stick – approx. 3cm (note: not cassia cinnamon)
Method:
- Put all ingredients except leaves and turmeric into a frying pan and dry toast for 5 – 7mins on low to medium heat. Constantly stir and ensure you do not leave the spices alone.
- Once the spices become fragrant from the heat, let them toast for an additional 30 seconds. Remove from heat and let them cool. Don’t worry if it takes a bit more or less time – the key is to avoid darkening the spices. A slight change in colour is perfectly fine.
- Mix all of the ingredients together and grind in a spice grinder until it turns into a fine powder. You may need to do this in batches.
- Store the curry powder in an airtight bottle for 6 months to a year.
If you make this recipe, tag @gluteguard on Instagram and hashtag it #gluteguard so we can see all the deliciousness!
