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
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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.
Thanks for posting this and so many other recipes! I’ve just found my way here and will be trying so many things.
Thank you so much 🙂 More recipes coming all the time.
Just ran out so it’s time to make a new batch. This always makes me happy. So good, and really kicks the Jamaican patties up a notch.
Awesome!!! Thanks so much for sharing.
I just made this, it took a few minutes and it smells amazing! I can’t wait to cook with it.
Awesome!!! Can’t wait to know how it turns out for you.
Proud of myself for having all the ingredients in my pantry!!! I had fenugreek seeds because I was going to make a tea, but used them for this delicious recipe instead. I didn’t toast any of the seeds, this way it will keep longer. I suspect it won’t last long anyway, lol. I’m going to use some this weekend for a stew .
Thank you. It was super simple to make.
Awesome!!! Can’t wait to know how it turns out for you.
I’m back to make my next batch of curry powder and needed to leave a 5 star rating and comment. I had run out and made Jamaican beef patties with a substitute and there is no comparison. If you are able to roast your own spices you should. So good…
Amazing!!!!! That absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
I’ve just run out of Grace curry powder, so now I can make my own! Thank you!
Happy to hear that. Thank you!
Where can I purchase Jamaican curry without salt
Hi, Hazel. I’ve bought salt-free in a local grocery store. But you can also check on Amazon. The best way is to make your own and leave the salt out.
Hi Imma,
I noticed the proportions have changed significantly this year. In previous versions of this recipe the Allspice, ground Ginger, yellow mustard seeds and fenugreek seeds were all teaspoons instead of tablespoons. What drove the change? I loved the old recipe and am curious to try the new one. Thanks!
Hi Andre, which recipe would it be?
The Jamaican curry powder recipe. I have an old written down version of this from your site and it used to be 2 tsp each of allspice, ginger, yellow mustard seeds and fenugreek seeds, but now they’re 2 TBSP each.
Is it tsp or tblsp for Allspice, ground Ginger, yellow mustard seeds and fenugreek seeds in the homemade curry spice recipe?
The proportions should be the about the same, I mainly increased the amount the recipe makes. Please don’t forget to let me know how it turn out 🙂
Hello, I would love to make this curry powder for curried goat….not sure if I’m missing something…I do not see the recipe and the video doesn’t give measurements. Please provide. Thanks!
Hi Maureen! Thanks for bringing this up, not sure what have happened but I have already added it just now. 🙂
What’s the best allspice to buy for my curried goat please.
I haven’t seen a big difference in allspice brands. However, I do take note of the expiration date because old allspice isn’t good.
Hi!! I came across your recipe and cang wait to put it together but can’t seem to find the quantity of all the spices needed. Could you possibly send me a list of all the spices and the measurements used please? Thankss
Hi Sharifa! I have added it in the same post just now . 🙂
Super yummy, slow cooking at it’s best! The flavors blended so nicely, savory, filling, delicious!
Yay! Thank you! 🙂
I know this is for people making their versions at home. I don’t have all the spices to make it. Do you recommend any specific stpre brands that are close in taste ?
chief curry powder would work or madras curry powder.
I wanted to try and make your curry powder . I have ground coriander and ground cumin and dry mustard powder.Can I use these and if so what quantities would I use Instead of the seeds? I like spices but not heat how do I adjust recipes accordingly?
Equal amounts would work just Fine.
I made this two weeks ago and used it in a vegan dish (curried chickpeas). Everything turned out amazing! The spice had the right amount of kick and overall flavor. I’m looking forward to using this again.
Awesome! Thanks
My husband loved this curry so very much. Toasting the seeeds before grinding really does change the boldness. This has become a staple in my house.
YAY! Thanks for the feedback.
I was wondering how much of this mix do you add to make a curry.
I usually use at least 3 Tablespoons . It is a matter of preference.
Hello, is the allspice measurement for seeds or ground?
Hello ! It is for seeds.
How many teaspoons of this curry mix would I use to make 1 lb of mince curry
You can use a 1:1 ratio if replacing another curry powder. You’d want to use a tablespoon or two of curry powder per one pound or 500 grams of minced meat. Hope that helps.
I made this spice blend today to cook an enormous pot of curry goat for the first time, and it was perfect! I will definitely be saving this recipe to use again, the proportions were perfect and smelled beautiful.
YESS!
Hi just to clarify when you reference ground cumin seeds. Is the measurement of 1tb for the seeds or the amount needed once grounded. Thanks
Hello ! It is the measurement for the whole seeds .
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. Five Stars
Thank you so much, Monique! I sincerely appreciate your feedback!