“Jayni’s Kitchen” adds some spice this week with “Curry: Blending your own masala for three aromatic recipes.”

Host Jayni Carey will share the recipe for curry powder below and prepare several recipes featuring the homemade spice mix.

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A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Curry Powder

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 teaspoon fenugreek seeds

1 teaspoon black peppercorns

1/2 teaspoon mustard seeds

1 tablespoon ground turmeric

1/2 teaspoon ground ginger

1/4 teaspoon ground cayenne pepper

Place cumin, coriander, fenugreek, black peppercorns and mustard seeds in a spice grinder or mini food processor. Grind until smooth. Blend in the remaining ground spices. Store the curry powder in a small spice jar with a tight-fitting lid.

For an aromatic curry powder, add a pinch of cinnamon and clove, to taste. For a mild curry powder, eliminate the cayenne pepper; those who like it hot can add more cayenne.

Chicken Curry With Caramelized Pineapple

1/4 cup butter

1 medium onion, cut in half and thinly sliced

3 garlic cloves, finely chopped

4 skinless, boneless chicken breasts (1 1/2 to 2 pounds), cut into 1-inch pieces

1 tablespoon vegetable oil

2 tablespoons Curry Powder

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

1/4 cup almonds, coarsely cracked or slivered

1/2 cup plain yogurt

1 cup fresh pineapple chunks, drained, or 1 8-ounce can pineapple rings, drained

cooked white Basmati rice

fresh cilantro, snipped

Melt the butter in a large skillet over medium heat. Add the onion and cook, turning frequently, until golden. Add the garlic and the chicken pieces and cook for 3 to 5 minutes, turning often. Add the vegetable oil to the pan and sprinkle the Curry Powder over the chicken. Cook for 30 seconds, stirring constantly to cook the powder. Sprinkle the flour over the mixture and continue stirring for 30 seconds. Slowly add the chicken broth and almonds, stirring until the mixture becomes thick and bubbly. Continue cooking over low heat for 2 to 3 minutes more. Remove pan from heat and stir in yogurt.

To caramelized the pineapple, lightly brown the pineapple chunks or rings in a nonstick skillet over medium-high heat, 3 to 4 minutes each side. No oil is necessary.

Serve chicken curry over rice. Sprinkle with cilantro and garnish with caramelized pineapple.

Makes 4 to 6 servings.