TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 24 servings


  • 3 cardamom pods
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon fennel seed

Nutritional Facts

1/4 teaspoon: 3 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.


  1. Remove seeds from cardamom pods. In a spice grinder or with a mortar and pestle, combine cardamom seeds with remaining ingredients; grind until mixture becomes a powder. Store in an airtight container for up to 1 year. Yield: 2 tablespoons.
Originally published as Curry Powder in Taste of Home February/March 2010, p39

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MY REVIEW User ID: 77962 102003
Reviewed Jul. 19, 2010

"Yum! My son is allergic to fenugreek, which is found in many curry powders, so I was happy to find this recipe. We like it a lot. But now that I read the comment about increasing the cardamom I will try it that way next time!"

gmail1 User ID: 4830000 115708
Reviewed Feb. 26, 2010

"this is my standard curry powder for home and for cooking classes. Please 2-3 whole cardamom pods instead of 3 seeds. Make a larger amount and store it in a jar. Other than that I will make no changes. Jemy Madhavan"

ccswhim User ID: 3735305 186979
Reviewed Feb. 11, 2010

"I used this in the chicken Korma. Both were easy, quick and very good"

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