Jamaican Curry Powder
The perfect blend of spices creates a spicy, delicious, and versatile homemade Jamaican curry powder ideal for chicken, chickpeas, and especially goat. Quick, easy, no additives or fillers, and it tastes way better than the store-bought blends.
Looking back at my life, I can’t remember a single time that I didn’t have a curry jar in my pantry. It’s always been a staple, and I use it more often than not. My sister and I knew a good curry is a magic ingredient that can turn a disaster into a dinner everyone loves eating.
Just a little would avoid the awkward glances from everyone at the table. And when it was my turn to cook, I was petrified we would run out. So I would double and triple-check to make sure there was enough in the jar before turning on the gas stove.
What Makes a Good Curry Powder
Fresh ingredients and lots of love. I asked Google how many versions of curry powder there are, and the answer was that it’s impossible to count them. Every grandmother in India, Thailand, Africa, and Jamaica has their own twist. Besides, it’s not a single spice, but a delicious blend of spices. And they differ greatly in intensity, flavor, and heat level from region to region.
I had been meaning to make mine for a while, but just kept putting it off. What gave me the extra push was a curry competition. Participants from different Caribbean countries were jamming curry chicken. I mean, lip-smacking, finger-licking-good curry chicken that woke up all your senses.
But the winner had a secret; she made her own spice blend. As soon as I tasted it, I knew it was for me! The seasonings were perfectly balanced without one spice overpowering another. Since it was a competition and I was a judge, I had to behave myself and hold back my reaction.
Jamaican vs. Indian Curry
When I wanted to know the difference between Jamaican curry powder and Indian curry powder, I did a side-by-side comparison and some digging. I found out that there is no identical recipe, even within a country.
Most Jamaican curry powders, though not all, are bright yellow from lots of turmeric, spicy from dried scotch bonnet pepper (a childhood favorite), go heavier on the ginger, and have allspice or pimento.
Indian curry goes heavier on the cumin, coriander, and fenugreek. The heat typically comes from cayenne, and real dried curry leaves add a herby, citrusy zing.
How to Make Jamaican Curry Powder
Toast the whole spices, grind them, add them to ground spices, mix well, and store in a spice jar.
Recipe Notes
- I don’t usually add salt to my spice mixes because they don’t last as long on the shelf: salt attracts moisture. We also have more control of how much salt goes in the recipe.
- I’ve included the measurements for already ground ingredients for those who want a faster recipe.
- This is my interpretation, but you can switch up ingredients and amounts to your tastes. Spicier or less spicy? That’s the beauty of making your own; it’s super easy to customize.
- I used dried cayenne in my blend because dried scotch bonnet peppers aren’t easy to find. Since this is homemade, I took the liberty of adding nutmeg. It’s a popular ingredient, but not essential, so feel free to leave it out.
How to Use Jamaican Curry Powder
My absolute favorite is Jamaican curry goat, but it also goes great in chicken, shrimp, chickpeas, and the famous doubles.
More Homemade Seasoning Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”2CdRCYLl” upload-date=”2020-01-22T13:07:26.000Z” name=”Jamaican Curry Powder” description=”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.” player-type=”default” override-embed=”default”]
This blog post was originally published in January 2016 and has been updated with additional tips, new photos, and a video.
Jamaican Curry Powder
Ingredients
- 2 tablespoons (20g) yellow mustard seeds (2 tablespoons ground mustard)
- 2 tablespoons (22g) fenugreek seeds (2 teaspoons ground fenugreek)
- 2 tablespoons (12g) whole allspice berries (2½ teaspoons ground allspice)
- 1 tablespoon (5g) whole coriander seeds (1 tablespoon ground coriander)
- 1 tablespoon (8g) whole cumin seeds (2½ teaspoons ground cumin)
- 1½ teaspoons (5g) black peppercorns (1 heaping teaspoon ground black or white pepper)
- 1 whole clove (¼ teaspoon ground cloves)
- 1 star anise (optional)
- 1 dried chili pepper (½ teaspoon ground red pepper, such as Scotch bonnet or cayenne pepper)
- 2½ tablespoons (15g) ground turmeric
- 2 tablespoons (10g) ground ginger
- 1 teaspoon (2g) ground nutmeg (optional)
Instructions
- Lightly toast the whole spices (mustard seeds, fenugreek, allspice, coriander, cumin, peppercorns, clove, star anise, and dried chile pepper in a pan without oil over low heat for 3-5 minutes, or until aromatic and toasty.
- Remove the spices from the heat and let them cool slightly, then grind them in a coffee grinder or a mortar and pestle. Sometimes I use my blender, and it works fine.
- Pour the finely ground spices into a bowl and add the ground turmeric, ginger, and nutmeg. Stir well and store it in a spice jar or an airtight container for up to 6 months.
Tips & Notes:
- You can skip the toasting, but it does add a delicious nuttiness.
- Feel free to adjust seasonings to your preference, or even leave a couple out if you don’t have them or don’t like them. Turmeric and cumin are what give it the classic curry flavor.
- If using preground spices, simply measure, mix, and use.
- Please remember that the nutritional information is a rough estimate and can vary significantly depending on the ingredients used in the recipe.
I don’t usually leave recipe reviews but this right here is my favorite. I have difficulty with the smell of store bought curry and this smelled fantastic! Tasted as such and my family loved it.
Hmmmm if you don’t have the seeds and only have the grounded spice how would the measurements change ?
Keep the same measurements . It would work out just fine.
I was having difficulty finding a Jamaican curry blend in Alaska, but then I found this. I will never buy a Jamaican curry blend again! Thank you!
Put an Alaskan spin on this and made it with ground moose – it was delicious! Thank you for a fantastic recipe!
Sorry – meant to put that in the minced curry recipe!
Awesome!! Thanks for sharing.
Hi Imma,
I’m wondering what is the difference in ingredients if i wanted to make a Guyanese curry? I know the storebought ones are all so different, Jamaican, Guyanese, Trinidadian, East Indian (and there probably by region). My partner is half Guyanese and so his mom would use this Guyanese curry but now i can’t find it anymore where I live. If you know what the difference is i’d love to try making my own. 🙂
Hi Steffi. I just did a Google search, and you can use this recipe by doubling the cumin, halving the turmeric, leaving out the allspice, and adding garam masala. Hope that helps.
Why do you have to ground the spices again if everything is already ground? Is it to release the flavours?
Hi April. This would only apply if you have the unground spices at hand.
I have the option of using scotch bonnet pepper Flakes. Is that acceptable?
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.
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?
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.
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!
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
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
So happy to know that. Thank you, too, for letting me know. Happy weekend!
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
it’s a single clove.
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
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.
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!
Use same measurements and 1/4 teaspoon cloves.
Simlply fabulous. Can’t wait to execute!
Awesome! You are going love it even more.
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
Go with the same amount except for the fenugreek. It is potent.
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.
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?
I used chicken on the bone and whole scotch bonnet pepper. Happy Cooking!!!
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!
I would use the same amount except for the clove. It is really strong so go easy with it.
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.
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.
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!
Yes, you sure can.Use the same amount.
Currently making this right now for the guys at work tomorrow , my kitchen smells amazing !!!
Hi Dan! I want to be in your kitchen right now
Boy I can’t wait to use this recipe to make curry goat this weekend. Yummy!
You are going to love it Kathleen.
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!
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 ;).
AWESOME! Can’t wait to see it.
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!
Hi Julie! So glad you are here. You are going to love your curry spice mix. Thanks for stopping by!