Eastern Essentials Indian Curry Spice Mix Food

HOMEMADE CURRY POWDER SPICE MIX

Homemade Curry Powder Spice Mix image

Make the most exotic blend of spice mix for your next Indian feast. This homemade Indian curry powder spice mix is a special blend with just the right mix and match in flavor and balance. Not too smoky and not too spicy. Personalize it with suggestions I give in each recipe and create the best Indian curry you ever tasted for your next meal.

Provided by Veena Azmanov

Categories basic recipes cooking basics Dinner Lunch

Time 2m

Number Of Ingredients 14

Ingredients

2 tbsp Coriander powder
1 tbsp Cumin powder
1 tbsp Turmeric powder
1 tbsp Cayenne (mild or hot)
1 tbsp Smoked sweet paprika (for color)
1/2 tsp Ground ginger
1/2 tsp Pepper powder
3 tbsp Dry coriander seeds
1 1/2 tbsp Dry cumin seeds
1 tbsp Turmeric powder
2 large Dry whole paprika (hot or mild)
3 large Dry smoked paprika (Sweet for color)
1/2 tsp Ginger powder (optional - I usually add fresh in my recipe)
10 corns Black peppercorns

Steps:

Combine all the spices in a small spice jar. Give it a good mix.
Store at room temperature for up to 3 months.
Add the whole paprika in a frying pan and toast them over med-low heat for a minute.
Then add the whole spices and toast them for a minute more until fragrant.
You will start to get the beautiful aroma of spices
Take it off the heat and let cool until barely warm.
Place all the whole and powder spices in a spice blender and blend until smooth
Pulse it a few times until finely ground.
Store in an airtight spice jar for up to three months.

Nutrition Facts : Calories 102 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, Sodium 27 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

INDIAN SPICE MIX

Indian Spice Mix image

A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour.

Provided by Chef Dudo

Categories Asian

Time 5m

Yield 7 tablespoons

Number Of Ingredients 7

Ingredients

2 tablespoons curry
2 tablespoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Steps:

Put all ingredients in a mixing bowl.
Mix well.
Store in a glass jar.
It will keep for several weeks.
I use 2-3 tablespoons in a curry for 4 people.
For a dressing-about 1 tablespoon.
These are estimates, follow your own tastebuds.

EAST INDIAN CHICKEN CURRY

East Indian Chicken Curry image

Your house will be filled with the aromas of Eastern spices when you make this dish! This recipe is one of my favorite ways to eat chicken. I got this recipe from one of my dorm-mates when I was in college. It is very spicy and goes well with other Indian dishes. It is not a hot curry, so people who don't care for mouth-burning dishes might like this.

Provided by JenSmith

Categories Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves)
2 tablespoons margarine or 2 tablespoons vegetable oil
4 medium onions, chopped
3 garlic cloves, minced
4 bay leaves
1 teaspoon ground cinnamon
6 whole cloves
2 medium tomatoes, peeled and quartered
1 tablespoon salt
3 tablespoons curry powder
1 tablespoon paprika

Steps:

Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
Add remaining ingredients to skillet and stir frequently.
Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

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