# Recommend a substitute for curry powder **URL:** \ **Category:** Cafe Society\ **Created:** [February 16, 2013, 2:49pm UTC](https://boards.straightdope.com/t/recommend-a-substitute-for-curry-powder/650501 "2013-02-16T14:49:58Z")\ **Posts on this page:** 3\ **Page:** 2
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [February 17, 2013, 2:12am UTC](https://boards.straightdope.com/t/recommend-a-substitute-for-curry-powder/650501/21 "2013-02-17T02:12:05Z")
Also, I think garam masala complements the particular recipe in your OP way better than curry power could. If shown your recipe minus the spice, and asked what spices it needs, my immediate thought would have been _garam masala_. Another Indian cookery secret that complements garam masala and rounds out the flavors especially well in a dish like this is the duo of ginger and garlic (preferably fresh). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 17, 2013, 2:29am UTC](https://boards.straightdope.com/t/recommend-a-substitute-for-curry-powder/650501/22 "2013-02-17T02:29:46Z")
> [@Johanna](#): > > I think what makes curry powder taste like “curry powder” is most of all the combination of turmeric and fenugreek. Neither on its own has that distinct “curry powder” aroma, but the two of them together is what makes the commercial curry powder of western countries distinct from other Indian masalas. Like I said before, I find this interesting, as to me, it’s coriander and cumin that define the “curry flavor.” My mother is the same way. She won’t eat Indian food and a lot of Middle Eastern/Arabic food because of that flavor combination, which we both identify as “curry.” I’ve found in cooking for others that Middle Eastern dishes that contain the two will not fly with those who hate curry. I rarely use fenugreek in my curry spice blends, and I often skip the turmeric, too, but those who don’t like curry still identify the aroma and flavor as curry. ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [February 17, 2013, 2:56pm UTC](https://boards.straightdope.com/t/recommend-a-substitute-for-curry-powder/650501/23 "2013-02-17T14:56:43Z")
> [@NitroPress](#): > > Here’s [a link to the recipe](http://seattletimes.com/html/foodwine/2009967735_ruthrecipe2.html). This went from an experiment to a family staple in one go. We make it with boneless chicken breasts but the original works well, too. Thanks, that looks good. And thanks everyone. I used chili powder and cumin and it turned out very good. The appricot and mustard mixed together make an interesting flavor. It’s going to be one of my go-to dishes I’m sure since it’s so easy. 8 oz dijon style mustard. 8 ox appricot preserves 1/2 tsp chili powder 1/2 tsp cummin 1 cup chopped cashews 2-3 boneless skinless chicken breasts cut into 8-10 pieces. Mix first 4 ingredients, heat and make a sauce. Dunk chicken in sauce. Roll chicken in cashews. Place chicken in lightly greased 9x13 baking dish Bake at 375 for 20-30 minutes VERY easy. [Previous page](https://boards.straightdope.com/t/recommend-a-substitute-for-curry-powder/650501.md?page=1)