Roasted Curry Powder Recipes

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.

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!

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.

Steps:

• In a dry (not oiled) frying pan over low heat, lightly roast the cumin, fennel, and coriander seeds together just long enough to release their fragrance and remove any moisture. Shake the pan to roast the spices; you may also use a wooden spoon to stir continuously in the pan. Remove them from the pan and set aside to cool.
• In the same pan over low heat (no need to clean the pan), dry-roast the curry leaves and cinnamon together for 2-3 minutes, until the curry leaves are crispy.
• Let all the ingredients cool, and then put them into a spice or coffee grinder (this may have to be done in batches). Grind the spices to a fine powder. Spoon the curry powder into an airtight jar or container and store in a cool, dark space for up to 2 to 4 months.

Steps:

• Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.