Jamaican Curry Powder- Perfect blend of homemade Curry Powder. Quick, easy, no additives or fillers AND it tastes way better than your store-bought brands.
Looking back at my life there has never been a time when I did not have a curry jar in my pantry. It’s always been a pantry staple and something that I use more often than not. My sister and I knew the magic ingredient to make a disastrous stew somewhat edible- Curry spice.
Just a little would evade the awkward glances from everyone at the table. I was petrified when it came to my turn, I would check, double-check and triple-check, to make sure there was enough in the jar before turning on the gas stove.
Curry is not a single spice, but a unique blend of spices. Which differs greatly in intensity, flavor and heat level from region to region. I have been meaning to make mine now for a while but just kept putting it off. What gave me the extra push is a curry competition I attended. You had a group of participants from different Caribbean Countries with jamming Curry Chicken. I mean lip-smacking, finger-licking curry chicken that would awaken all the sensations in your body. Yes! They were that good.
But the winner had a secret; she made her own curry spice blend. As soon as I tasted it, I knew this was it for me! The seasonings were perfectly balanced- not one overpowering the other. Since it was a competition and I was a Judge I had to be very respectable and hold the moaning and groaning.
Curious about curry powder. I want to know the difference between Jamaican curry powder and Indian curry powder. Well, say no more.
There are a few differences between the two. After doing side by side comparison and some digging. You would notice that most Jamaican, not all Jamaican curry powder tho, are bright yellow from lots of turmeric, dried scotch bonnet pepper (a childhood favorite) and it always includes allspice, also known as pimentos.
Here, I used cayenne pepper because dried scotch bonnet pepper is not readily available. Since this is homemade I took the liberty of adding nutmeg, which is not typical feel free to leave out or adjust.
This is just my interpretation of this curry spice so switch it up if desired. Making your own homemade spice blend means you control how much of spice goes in your blend.
Also, do you want it to be salty or no salt at all? Spicy or Less Spicy? I always leave out the salt. So feel free to adjust it to suit your tastebuds.
Make it yours!!!
Recipes Using This Curry Powder
More Homemade Seasonings To Try
- Creole/Cajun Seasoning
- Taco Seasoning
- Italian Seasoning
- Poultry Seasoning
- Jerk Seasoning
- Steak Seasoning
Watch How To Make It
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Jamaican Curry Powder
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Ingredients
- 2 1/2 tablespoon turmeric ground
- 1 tablespoon coriander seeds ground
- 1 tablespoon cumin seeds
- 2 tablespoon all spice
- 2 tablespoon ginger ground
- 2 tablespoon yellow mustard seeds dry
- 2 tablespoon fenugreek seeds ground
- 1 1/2 teaspoon black pepper (you can use white pepper)
- 1 whole clove dried, (use about 1/4 teaspoon ground)
- 1 teaspoon nutmeg ground, (optional)
- 1/2 teaspoon scotch bonnet peppe ground, (you can use cayenne pepper)
Instructions
- If using whole grain, lightly toast, on low heat, in a fry pan, for about 3-5 minutes, before grinding, just until the spices smell nice and toasty. Then grind in a coffee grinder.
- You may skip the toasting and just grind all the spices. Store in an airtight container for up to 6 months.
Elizabeth Parsons says
I have the option of using scotch bonnet pepper Flakes. Is that acceptable?
imma africanbites says
Yes, scotch bonnet pepper flakes is the first option. Here I used cayenne pepper instead since I can’t find one in my neck of woods.
Lani says
The pictures show whole allspice and white pepper seeds, but your recipe only notes allspice and white or black pepper. Are the measurements for these spices for seeds or for ground?
imma africanbites says
You can use the same amount for whole or ground, but go easy on fenugreek and clove. You can somehow use 1/4 teaspoon ground clove and half the fenugreek, depending on your preference.
Dave says
Hi, I have some whole & some already ground ingredients, would you toast all or just the whole? I had goat curry for the first time today at a festival & can’t wait to make it!
ImmaculateBites says
Hi Dave,
I would toast just the whole spices only. Am sure you are going to enjoy this curry powder, paired with goat meat. Do let me know how it works out for you.Thanks
Dave Bates says
Hi, I couldn’t get goat in the end so I used lamb, it was delicious! Your curry powder and your curried goat recipe are spot on, just like I had at the festival!
I’m having it again tonight.
Thank you so much.
Dave
imma africanbites says
So happy to know that. Thank you, too, for letting me know. Happy weekend!
Roses says
Hello Imma,
Thanks for all your wonderful recipe.
Please for this curry powder, do you really mean 1 single clove or ???? Just 1 tsp? I want to make this tonight and exact so just making surt
ImmaculateBites says
it’s a single clove.
Annaliese says
Question.
All the seasonings should be whole? I know where to get it but it says ground coriander seeds and I want to make sure it isn’t the powder I already have
imma africanbites says
I prefer using whole since I love toasting them first before grinding. But you can use ground spices with the same amount except for the clove.
Nina says
If you just wanted to create this recipe with ready-made ground spices what would the measurements be? For example you have 1 whole clove listed, what would the measurement be in ground clove? I am dying for a good curry and hopefully this hits the spot!
ImmaculateBites says
Use same measurements and 1/4 teaspoon clove .
Kaay says
Simlply fabulous. Can’t wait to execute!
ImmaculateBites says
Awesome! You are going love it even more.
J says
Hi Imma,
I really want to try making this, but I don’t have a spice grinder. If I substitute pre-ground coriander, cumin, fenugreek and mustard (which I can buy locally), how much would you recommend using?
Thanks in advance and I really like your site 🙂
J
ImmaculateBites says
Go with the same amount except for the fenugreek. It is potent.
J says
Just wanted to let you know I gave it a try (I halved the fenugreek) and it was AWESOME. Thanks so much for posting this. There’s very little by way of West Indian cuisine where I live and this will more than satisfy my cravings for this style of curry.
D says
Did you use thigh fillets on the bone or without bone?
I am about to make up the spices and make this curry which sounds great.
Also did you put in a whole scotch bonnet pepper or just powder?
ImmaculateBites says
I used chicken on the bone and whole scotch bonnet pepper. Happy Cooking!!!
Kristy K says
Hello! If you were going to make this with all ground spices, would you use the same amounts as for whole? I have all these spices ground, but not whole. Thank you so much!
ImmaculateBites says
I would use the same amount except for the clove. It is really strong so go easy with it.
Juliet says
Hi Imma. I have problem with all these herbs cos they are so hard to see here. Pls what will I use to substitute fenugreek and yellow mustard seed. And also what u mean by cloves,is it dry clove or fresh clove. Thank u Imma for ur help so far.
ImmaculateBites says
Hi Juliet! It’s dry cloves . For fenugreek try fennel seeds or just leave it out altogether. Sorry I can’t recommend any good substitution for mustard seeds. Try checking any health stores they might carry some of these spices.
Bex says
Just wondering if I can use fenugreek leaves instead and if so how much? I have fenugreek leaves, but not fenugreek seeds. Thanks so much!
ImmaculateBites says
Yes, you sure can.Use the same amount.
Dan From New Zealand says
Currently making this right now for the guys at work tomorrow , my kitchen smells amazing !!!
ImmaculateBites says
Hi Dan! I want to be in your kitchen right now
Kathleen Arhinful says
Boy I can’t wait to use this recipe to make curry goat this weekend. Yummy!
ImmaculateBites says
You are going to love it Kathleen.
Christine | Vermilion Roots says
This is such a fantastic post, Imma. I think everyone should learn to make their own blend of curry powder. Sure comes in handy to spice any dishes up!
Charla @ That Girl Cooks Healthy says
This looks really good Imma. You are right in your observation that Jamaican curry powder tends to be BRIGHT, very true. We also tend to take the idle approach by not making our curry from scratch, instead relying on the premade store brought kind. You’ve got the right ingredients to make an awesome island style curry powder. I’m making some curried shrimp tomorrow (Caribbean style) so cannot wait to use your recipe ;).
ImmaculateBites says
AWESOME! Can’t wait to see it.
Julie @ Cooks with Cocktails says
Oh I am so glad I found your post and blog! I love love Caribbean food, and I make curry chicken all the time, but have never made my own curry powder. This is definitely happening in my kitchen soon! And lucky you, a judge for a curry competition! I would be in heaven!
ImmaculateBites says
Hi Julie! So glad you are here. You are going to love your curry spice mix. Thanks for stopping by!