Curry Paste for Chicken Curry Recipe

Name: Curry Paste for Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 teaspoons coriander seeds; 1 3/4 teaspoons cumin seeds; 1 1/2 teaspoons cardamom seeds; 1 1/2 teaspoons nutmeg grated; 1 1/2 teaspoons cloves, ground; 12 each hot chili peppers dry, chopped; 3 cloves garlic minced; 2 large shallots minced; 1/2 stalk lemongrass; 1 inch ginger minced or finely chopped

Servings: persons

1
To toast coriander and cumin seeds:
2
In small nonstick skillet, toast seeds over medium heat until aromatic, about 2 minutes.
3
Shake pan constantly to keep seeds from burning.
4
Remove from heat and grind seeds, along with cardamom seeds, in spice grinder, coffee mill or using a mortar and pestle.
5
Transfer ground seeds to mortar and pestle or food processor.
6
Add nutmeg, clove, chiles, garlic, shallot, lemongrass and ginger.
7
Pound ingredients until finely pulverized with no visible chile pieces.
8
This makes about 1 1/4 cups curry paste.
9
It can be made up to 2 weeks in advance, covered and refrigerated until recipe calls for.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 teaspoons coriander seeds, 1 3/4 teaspoons cumin seeds, 1 1/2 teaspoons cardamom seeds, 1 1/2 teaspoons nutmeg grated, and more.

Yes, Curry Paste for Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Paste for Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions