Homemade Curry Powder

If you’ve ever wondered why homemade meals taste extra special, the secret is usually in the spices. And today, I’m showing you how to make your own homemade curry powder fresh, fragrant, and packed with real flavor.

Contrary to popular belief, curry powder isn’t a single spice. It’s a beautiful blend of carefully toasted spices that come together to create that warm, earthy, slightly smoky flavor we all love. The best part? Making it at home is surprisingly easy, and once you do, you may never go back to store-bought again.

This homemade curry powder is perfect for fried rice, jollof rice, stews, soups, and marinating meat or fish. Plus, your kitchen will smell absolutely amazing while making it win-win!

Curry powder is a blend of multiple spices, not a single ingredient, and its composition varies across cultures a fact well explained by Wikipedia’s guide on curry powder.

Why You’ll Love This Homemade Curry Powder

• Fresh, bold flavor with no preservatives
• Customizable to your taste
• Long shelf life when stored properly
• Way more aromatic than store-bought versions
• Budget-friendly and easy to make

Ingredients for Homemade Curry Powder

Exact measurements can be adjusted to taste.

• Coriander seeds
• Cumin seeds
• Fenugreek seeds
• Black peppercorns
• Cloves
• Dry ginger
• Allspice
• Bay leaves
• Turmeric powder (added after blending)

Turmeric, one of the key ingredients in curry powder, is widely known for its antioxidant and anti-inflammatory properties, as explained in this Healthline article on turmeric benefits.

How to Make Curry Powder at Home

1. Toast the Spices

Place a clean, dry pan over medium-low heat. Add all your whole spices (except turmeric).

Toast gently for about 8–10 minutes, stirring constantly, until the spices become very fragrant.
This step:

• Enhances flavor
• Removes raw taste
• Extends shelf life

⚠️ Don’t rush this step or use high heat burnt spices will ruin the flavor.

2. Cool Completely

Once toasted, remove the spices from the heat and allow them to cool completely. This prevents moisture buildup during blending.

3. Blend Until Smooth

Transfer the cooled spices into a blender or spice grinder and blend until finely powdered.

4. Sieve for a Fine Texture

Pass the blended spice through a fine sieve.
Any coarse bits left behind can be re-blended until smooth.

5. Add Turmeric

Add turmeric powder to the blended spice mix and stir thoroughly until fully combined.

You can also make turmeric from scratch by drying fresh turmeric root, but store-bought organic turmeric works perfectly here.

6. Store Properly

Transfer your curry powder into an airtight container and store in a cool, dry kitchen cabinet.

How to Use Homemade Curry Powder

• Fried rice and jollof rice
• Stews and soups
• Marinades for chicken, beef, fish, or shrimp
• Sauces and stir-fries

Once you start using it, you’ll notice the difference immediately deeper aroma, richer color, and better taste.

Storage Tips

• Store in an airtight container

• Keep away from heat and moisture
• Stays fresh for up to 6 months
• Flavor is strongest within the first 3 months

Final Thoughts

Making your own curry powder at home is one of those small kitchen upgrades that makes a huge difference. It’s fresher, more flavorful, and gives you full control over what goes into your food.

If you try this recipe, let me know how you used it — fried rice, jollof, or stew? And if this is your first time here, welcome to the Joyful Tribe ❤️

See you in my next recipe!