Sometimes ideas for these “Make Your Own Mondays” just fall into my lap by accident. This week, for instance, I am planning to make a recipe I got from The Mom Chef. It is a slow cooker chicken recipe that says specifically, “2 Tbsp Madras curry powder (regular curry powder will get bitter simmering so long).” Well, what is a girl who lives in a relatively remote part of Arizona supposed to do with directions like that, but hunt up a recipe for some Madras curry powder?!
Madras curry is supposedly hotter than regular, though curry in general is as varied as cooks’ tastes. Because the commercial spice blend doesn’t give clear ingredients (“spices” isn’t exactly specific is it?), I am not sure what the evil ingredient is that will get bitter. I am hoping that my homemade concoction will prove bitter-proof. I will find out later in the week when I plug in my crock pot and cook up some Indian inspired chicken.
In the meantime, I am thrilled with the results of my homemade blend. It took a bit of time, I wasn’t sure when the instructions said the spices would “pop,” if that meant visually or noisily. It was more of a subtle crack in the seeds than anything, so don’t expect fireworks.
The house smelled so good when I was making this. One of my sons came out and asked if I was making mulled cider or baking a pie. The cinnamon, ginger and nutmeg were the stronger scents when it was roasting, however, once I ground the mixture, the cumin took over. The end product smelled of great curry.
1. Info for Homemade Madras Curry Powder
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Homemade Madras Curry Powder
- 5 Tbsp coriander seeds
- 4 Tbsp cumin seeds
- 2 tsp brown mustard seeds
- 2 tsp fennel seeds
- 2 Tbsp + 2 tsp ground cinnamon
- 6 Tbsp peppercorns
- 2 tsp ground nutmeg
- 2 tsp whole cloves
- 4 tsp ground cardamom
- 4 tsp turmeric
- 4 tsp ground ginger
- 1 tsp cayenne (or more if you like heat)
3. Directions:
- Place the coriander, cumin, mustard and fennel seeds in a dry skillet (not non-stick!) over low heat.
- Roast the seeds gently until they begin to pop.
- Stir or shake often.
- After half have popped (or if you take a wooden spoon to the coriander and they break open), add the remaining ingredients.
- Continue to heat, stirring gently until the mixture is hot (I heated mine for about 10 minutes).
- Stir so it doesn’t burn.
- Spoon mixture into a blender, food processor or spice grinder (or mortar & pestle if you have an hour).
- Grind into a powder and pour into a glass jar to store.
- This filled a pint jar about ⅔ full, so it makes quite a bit.
- You may want to cut it down if you don’t use a lot of curry.