What does curry powder taste like?

Answer 1

You just have to taste it. I love curry personally. It is actually a mixture of up to 20 different herbs and spices so the taste depends on the blend used. Some common additions are cinnamon, cardamom, poppy seed, tumeric, nutmeg, chiles, sesame seeds, saffron, cumin, fennel, and cloves. My favorite recipe using it is this.

Chicken Curry in a Hurry
1/2 cup nonfat plain yogurt
1/2 cup fat-free mayonnaise
3 tablespoons finely-chopped onions
1 teaspoon ground ginger
1 teaspoon curry powder
1 lb boneless skinless chicken breasts, cut 1/2 ",strips
1 teaspoon paprika
1/2 teaspoon freshly-ground black pepper
2 cups hot cooked brown rice
--In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. Place the chicken in a medium bowl. Combine the paprika and pepper. Sprinkle over the chicken and toss until coated. Spray an unheated, large no-stick skillet with no-stick spray. Heat the skillet over medium-high heat. Add the chicken. Cook and stir for 3 to 4 minutes or until the chicken is no longer pink. Stir in the yogurt mixture. Cook and stir for 2 minutes. Serve over the rice.

Try it! I think you'll like it!

Answer 2

Curry Powder Taste

Answer 3

To a person who has never had it, it is hard to describe. If you use a lot of it, it is hot - like chili peppers but different - in a dish. It's yellow in color and turns whatever you put it in, a little yellow.

I put it in my deviled eggs and my son, his wife, his 13 yr old daughter and 7 yr old son love them. They don't know there is curry in it. Curry is very good for you. It's not like mustard. It does have a flavor. If the taste of it were a color, I would have to say light brown. If taste were a color, red would be hot spicy, yellow would be sour like a lemon, orange would be sweet like orange candy or orange juice, brown would be mushrooms (very dark brown), steaks (red/brown), chicken (medium brown), fish (sandy brown) - depending on the shade. Cake would be orange brown depending on the spices in it.

Does all that make sense? Curry would be light brown. I think it's best when it's not a lot of it but you may find it in Turkey Salad that has onions, celery, grapes, water chestnuts, mayonnaise, pepper and salt, and curry. There is no other spice I can think of that you can identify it with. It's not like cinnamon or ginger or cloves and yet some curry has those in it. Curry is really made up of a combination of spices and different parts of the country use different combinations in their curry.

Hope that helps.

Answer 4

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I am a former chef and like you find the store brands lack any zip, what I do and I am fortunate to live in a city with a very large Indian community, here in Toronto Canada, I buy the base spices all whole, cumin, coriander, turmeric (fresh), fenugreek (leaves and seeds), chilis or chili powder (not mexican), black and green cardamon, mustard seeds (black and brown), dehyrated garlic and onions pieces, garam masala mix, cloves, cinnimon and fennel seeds. Toast them in a dry fry pan (just until the seeds pop and smell ) cool and then grind them in my spice grinder (a coffee grinder I have only for spices), now I do have a fav base curry powder from India I use as an enchancer, mix it all, but make only enough to use per dish, the whole spices last for months and are widely available. My advice is find the base spices, get yourself a coffee grinder and blend your own, mixing and matching the various spices and heat levels to see what you like, write it down so you remember the combo.

Answer 5

the main ingredient is fenugreek. it is a blend of spices used in indian cuisine. some blend are mild and others are hot. I love curry so does my daughter my wife hates it. go to a spice store and ask them to taste it.

Answer 6

Hot and spicy. I use it in a lot of chicken receipes. Found in many spanish, chineese, mexican dishes.

Gets stronger as it cooks. Gradually add to taste.