Roasted Curry Powder 2 Recipes

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SRI LANKAN ROASTED CURRY POWDER



Sri Lankan Roasted Curry powder image

This Authentic Sri Lankan curry powder is deeply aromatic and has very robust and complex flavors. It's a recipe that is made every week in my kitchen, so you know it's the good stuff! The ingredient ratios are easy to remember, so go ahead and make a big batch and use it any way you like to make flavorful curry dishes! EASY - This recipe is very easy to make and is the flavor base for many Sri Lankan curries. It's a fantastic recipe for anyone who wants to learn more about Sri Lankan cuisine, or just loves to make Sri Lankan food frequently. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

Provided by Dini from The Flavor Bender

Categories     Curry     Spice Mix

Time 25m

Number Of Ingredients 8

4 tbsp coriander seeds
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp basmati rice
1 tbsp black mustard seeds
3 tsp whole cloves, large (about 15 cloves (see notes))
2 tsp scant, cardamom seeds from green cardamom (seeds from the pods)
1 tsp fennel seeds

Steps:

  • Place the rice on a dry non stick pan. Heat over medium heat until the rice starts to turn light brown.
  • Add the rest of the spices and pan roast for a further 3 - 5 minutes until the spices start to brown, toast and become aromatic.
  • Keep moving the pan to prevent the spices from burning. Also adjust the cook times according to your stove and pan, to avoid burning the spices. Or your curry powder will be bitter.
  • Remove from the heat and let the spices cool down.
  • Once the spices cool down - use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store in an air tight container.
  • Use as needed.

Nutrition Facts : ServingSize 2 tbsp, Calories 107 kcal, Carbohydrate 19 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 6 g, Sugar 1 g

ROASTED CURRY POWDER



Roasted Curry Powder image

This is Mom's version of roasted curry powder. I've been using this for years. Its best when its fresh. It can be used to make all kinds of curries; chicken, fish, beef, shrimp, vegetable, etc. Use this whenever you need curry powder in recipes. Make sure you leave windows open when you are preparing this since the fumes that are created during the roasting process can make you cough and there might be some smoke. It can be stored in an air tight container for months (mine lasts about 3 months).

Provided by Shereen

Categories     Curries

Time 25m

Yield 1 pound curry powder

Number Of Ingredients 8

4 cups coriander
2 cups fennel seeds
2 cups cumin
20 dried red chilies (use less if you want to decrease the heat)
1 tablespoon peppercorn
10 cardamoms
5 cloves
2 teaspoons turmeric powder

Steps:

  • Set your burner on low heat, place a wok, or a pan and let it heat for about 2 minutes.
  • Roast coriander, fennel, cumin separately.
  • Stir with a wooden spatula as you roast them.
  • This helps the seeds to roast evenly.
  • Do not let them burn, when the seeds turn slightly brown (takes about 5-6 minutes), transfer them to a bowl.
  • Roast chillie, peppercorn, cardamom, cloves and turmeric for about 2 minutes.
  • Add the rest of the roasted spices into the wok and roast for 1 minute while mixing all the ingredients well.
  • Turn off the burner and let the spices cool for about 5 minutes.
  • Grind the spices in small batches in a coffee grinder.
  • (I usually have two coffee grinders, one for grinding spice, and the other for coffee. You can use the same if you would like to have spicy curry coffee) The amount of grinding depends of how fine or coarse you want the powder to be.
  • If you want it to be a fine powder grind it longer.
  • Transfer the curry powder to an air tight container.
  • If you would like to make smaller batches use smaller ratios for the coriander, fennel, cumin.
  • Try to stick to the 4:2:2 ratio.
  • Adjust the rest of the ingredients to fit to the amount of spice you need.
  • Enjoy!

Nutrition Facts : Calories 2018.4, Fat 78.9, SaturatedFat 5.4, Sodium 645.3, Carbohydrate 333.2, Fiber 138.2, Sugar 53.4, Protein 93.6

ROASTED CURRIED CHICKEN WITH COUSCOUS



Roasted Curried Chicken with Couscous image

A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!

Provided by greennie

Categories     World Cuisine Recipes     Asian     Indian

Time 2h

Yield 5

Number Of Ingredients 24

2 tablespoons smoked paprika
1 tablespoon chili powder
7 ½ teaspoons curry powder
4 ½ teaspoons onion powder
1 ¼ teaspoons salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon rubbed sage
1 pinch ground ginger
2 tablespoons fresh lemon juice
½ cup chicken broth
¼ cup vegetable oil
1 (2 1/2 pound) whole chicken, rinsed and patted dry
1 cup chicken broth
3 cups water
2 tablespoons fresh lemon juice
2 tablespoons butter
2 ¼ cups dry couscous
1 tablespoon curry powder
2 teaspoons onion powder
2 teaspoons smoked paprika
½ teaspoon rubbed sage
¼ teaspoon garlic powder
1 bay leaf

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
  • Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
  • Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
  • While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g

ROASTED CURRY POWDER #2



Roasted Curry Powder #2 image

Roasting the curry powder brings out the flavor and depth of the spices. I wish I could tell you how hot this mix is, but my taste buds have been shot from years and years of spicy food consumption. All these spices you can buy in bulk which will save you a significant amount of money. It has been years since I bought curry powder at the grocery store!

Provided by COOKGIRl

Categories     Asian

Time 15m

Yield 1/4 cup

Number Of Ingredients 14

2 tablespoons turmeric
1 tablespoon whole coriander seed
1 teaspoon fenugreek seeds
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon whole black peppercorn
1 cinnamon stick
1 teaspoon whole cloves
1 teaspoon cumin
1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon anise seed
1/2 teaspoon ground cardamom
1/4 teaspoon freshly ground nutmeg

Steps:

  • **WARNING**: Be sure to work in a well-ventilated cooking area when preparing this spice mix, especially if you have any type of respiratory problems.
  • In a large cast iron skillet that is free of oil and moisture mix together all the spices.
  • On medium heat, dry roast the spices until fragrant about 10 minutes, stirring constantly. Be careful not to burn the mixture, reducing heat if necessary.
  • Set aside to cool completly. Once cooled, grind the mixture in a clean, dry spice mill or mini-chopper. *Important*: break the cinnamon stick up into smaller pieces first before processing.
  • Store the curry powder in a covered container in a cool, dry place.

Nutrition Facts : Calories 527.7, Fat 22.4, SaturatedFat 4.1, Sodium 84, Carbohydrate 84.2, Fiber 35.5, Sugar 5.1, Protein 19.5

CURRIED ROASTED CARROTS



Curried Roasted Carrots image

Sweet and spicy, these curried roasted carrots taste like vegetable candy.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 40m

Yield Serves 4-6

Number Of Ingredients 5

2 pounds medium carrots, peeled and sliced into thirds on the diagonal
3 tablespoons extra virgin olive oil
1 tablespoon curry powder
½ teaspoon kosher salt
1 tablespoon honey, or to taste

Steps:

  • Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  • Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.

Nutrition Facts : Calories 136, Fat 7g, Carbohydrate 33g, Protein 4g, SaturatedFat 1g, Sugar 10g, Fiber 5g, Sodium 299mg, Cholesterol 0mg

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