Japanese style chicken vegetable curry v2

Japanese-Style Curry Powder

Name: Japanese-Style Curry Powder
Cook time: 15 min
Total time: 15 min
Yield: Makes about ⅓ Cup
Ingredients: 1 small dried shiitake mushroom (about 1 inch in diameter), stemmed and broken in small pieces; 1 1/2 teaspoons brown or black mustard seeds; 1 1/2 teaspoons coriander seeds; 1 1/2 teaspoons fennel seeds; 1 1/2 teaspoons cumin seeds; 1 1/2 teaspoons ground ginger; 1 teaspoon ground turmeric; 1/2 teaspoon sweet paprika; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon

By Courtney Hill

Makes about ⅓ Cup

15 minutes

Free

This recipe is free for a limited time. Start your 14-day free trial to access every Milk Street recipe. Learn More.

Makes about ⅓

Cup

15 minutes

1 small dried shiitake mushroom (about 1 inch in diameter), stemmed and broken in small pieces

1 1/2 teaspoons brown or black mustard seeds

1 1/2 teaspoons coriander seeds

1 1/2 teaspoons fennel seeds

1 1/2 teaspoons cumin seeds

1 1/2 teaspoons ground ginger

1 teaspoon ground turmeric

1/2 teaspoon sweet paprika

1/2 teaspoon ground black pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

Ingredients

1

small dried shiitake mushroom (about 1 inch in diameter), stemmed and broken in small pieces
1½

teaspoons brown or black mustard seeds
1½

teaspoons coriander seeds
1½

teaspoons fennel seeds
1½

teaspoons cumin seeds
1½

teaspoons ground ginger
1

teaspoon ground turmeric
½

teaspoon sweet paprika
½

teaspoon ground black pepper
¼

teaspoon ground cloves
¼

teaspoon ground cinnamon

Japanese style chicken vegetable curry v

Recipe

Japanese-Style Chicken and Vegetable Curry

Directions

01

In an 8-inch skillet over medium, toast the shiitake, mustard seeds, coriander, fennel and cumin, stirring often, until fragrant, 2 to 4 minutes. Transfer to a small bowl and cool for about 5 minutes. In a spice grinder, process the toasted spice mixture to a fine powder, 1 to 2 minutes, periodically shaking the grinder. Return to the bowl and stir in the ground ginger, turmeric, paprika, pepper, cloves and cinnamon. Store in an airtight container for up to 2 months.