This homemade curry has a wonderful flavor. We have made it over the years and continue to make it to flavor chicken, fruit, eggs etc.
¼ cup coriander seed
¼ cup ground tumeric
1 TBSP cumin seed (or ground)
4” stick cinnamon, broken
5 whole cloves (or 2 tsp. Ground)
1 TBSP. cardamom seed (not pods)
1 tsp. peppercorns
1 tsp. ground ginger
2 bay leaves
Bake 200 oF for 20-25 minutes to heat up. If using ground spices, bake for approximately 15 minutes.
Blend warm spices in a blender. Store in the refrigerator in a sealed container.