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.
