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Curry Spice Blend


One of my favorite curry blends:

½ teaspoon each of the following goes into the spice grinder:
Black cardamom seeds, cumin seed, coriander seed, fenugreek, green peppercorns, brown mustard seeds, black poppy seeds. Add ½ piece of cinnamon stick (I used an Indian cinnamon, any will do). Grind all of these in the spice grinder until finely ground.

I used:
1 ½ teaspoons of this ground mixture to
½ C heavy cream and
2 C of chicken stock to feed four.

Don’t be overwhelmed by the type and amount of spices. It is easy. Once you go on-line and buy them you will have them stock in your kitchen. As soon as you start playing with them you will discover great new combinations and flavors you did not imagine exist!

7 Comments leave one →
  1. Kelly permalink
    September 15, 2009 9:32 am


    Thank you for posting this! I can’t wait to put this one together. Keep ’em coming! 🙂

    By the way, any more FN episodes coming from you? I think Bob Tuschman is getting sick of me blowing up his e-mail! 🙂 You had my vote from day one of TNFNS and I can’t wait until they put you on the network full time, which if I have anything to say about it, they will!

    • Jeffrey Saad permalink
      September 17, 2009 9:47 am

      Thank you Kelly! I am lucky to have you behind me! It is going to happen. I feel it… J

  2. Mel permalink
    September 22, 2009 6:11 am

    Hey Jeffrey! This sounds delicious! Is this just a simple soup or should the spice, cream, & stock mixture be used in a different way? (sorry to be clueless!) Thanks for your great website & have a wonderful day! Mel

    • Jeffrey Saad permalink
      September 22, 2009 3:43 pm

      Which recipe are you referring to Mel? (the cream, stock spice comment)

  3. Mel permalink
    September 23, 2009 6:14 am

    In the above article, you mentioned that you used the spice blend with cream & stock. Is this resulting mixture used as a sauce- like, over chicken or rice? I guess I am not so familiar with curry- although I have used it in a chicken salad recipe that I love! If you could just point me in the right direction as to how best to use the sauce, that would be great! Thanks for taking the time in your busy schedule.

    • Jeffrey Saad permalink
      September 27, 2009 10:19 pm

      Hello Mel, Yes, I take this spice mixture and then simmer it in liquid (chicken stock and cream or whatever you like). The spice blend needs to cook in liquid for at least 15 minutes to soften and disperse. Enjoy!!

      • Mel permalink
        September 28, 2009 6:22 am

        Thanks Jeffrey. How do YOU use this? Over chicken? Rice? Just curious.

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