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Michael Symon's Curry Paste

Chicken Curry Sandwich Michael Symon
Curry Sauce
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
Contributed by :
Use this spicy curry paste as the base for curry chicken salad or as a dip with crudites.
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ingredients
  • 3 tablespoons Coriander Seeds
  • 2 tablespoons Cumin Seeds
  • 1 tablespoon Mustard Seeds
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Black Peppercorns
  • 1-2 Dried Chiles (depending on preference) 
  • 1 teaspoon ground Tumeric
  • 1 teaspoon ground Cinnamon
  • 1/2 cup Cilantro Leaves (picked)
  • 1 thumb-size piece fresh Ginger Root (peeled) 
  • 4 Garlic cloves (finely minced) 
  • 1 teaspoon Salt 
  • 1/4 cup Vegetable Oil (plus more for storing) 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons Coriander Seeds
    2 tablespoons Cumin Seeds
    1 tablespoon Mustard Seeds
    1 teaspoon Fennel Seeds
    1 teaspoon Black Peppercorns
    Toast the whole spices in a saute pan over low heat. Cook, stirring often, until the mustard seeds start to pop and the spices are fragrant, about 3 minutes. 
  • 2
    1-2 Dried Chiles (depending on preference)
    1 teaspoon ground Tumeric 
    1 teaspoon ground Cinnamon 
    Remove the spices from the heat and let cool in a bowl. In a mortar and pestle, add the dried chilies and pound. Add the tumeric and cinnamon and pound until powder. Add the cooled spices and pound until everything is a fine powder.
  • 3
    1/2 cup Cilantro Leaves (picked)
    1 thumb-size piece fresh Ginger Root (peeled) 
    4 Garlic cloves (finely minced) 
    1 teaspoon Salt
    1/4 cup Vegetable Oil (plus more for storing)
    Add the cilantro, ginger, garlic, and salt. Pound more, using a spoon to scrape down the pestle. Add the oil and stir to incorporate.
  • 4
     
    Use immediately or spoon into a jar and cover with oil. This will keep for about a week in the fridge.
 
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