And Pumpkin Pie Cookie, lol. I have never used them for a chicken dish before and think that the results could be pleasing.
I'm thinking that for a Curry I should just use spices to my liking. I don't know much about turmeric as far a flavor goes but I know it provides a lot of color. I don't have any coriander but I do have Cilantro. I'm thinking that Cilantro would go really well in this type of dish. I wonder if Cilantro and Coriander taste close enough to the same? They are from the same plant.

I just bought some Pumpkin Pie Spice, I haven't used it yet.

I'm not sure of the Cilantro and Coriander, I don't have those spices. The only spice I have is Cumin Seed (India Ground). I use it in my chili. I have had chicken-chili from an Indian restaurant it was Delicious. Cookie

Pumpkin Pie Spice

1/2 cup cinnamon
1/4 cup ground ginger
2 tablespoons nutmeg
2 tablespoons ground cloves

Combine all. Use 3 1/4 teaspoon per 1 1/2 cup canned pumpkin.

Indian Masala


2 1/2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground cumin
3/4 teaspoon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne

In a 1/3- to 1/2-cup tall, narrow clear jar, layer the ingredients, contracting light layers with dark layers.

Instructions to go with the gift:

Indian Masala

To use, shake jar or stir spices until blended.

Rub onto poultry, vegetables, pork or beef, and roast or barbecue.

Hunan Spice


4 Tbsp toasted sesame seeds
2 Tbsp ground Szechuan peppercorns
2 Tbsp garlic powder
2 Tbsp ground ginger
2 Tbsp dried cilantro
1 Tbsp cayenne pepper
1 Tbsp mustard seed

Combine all in a jar and shake well to mix. Use in Hunan Chicken, Pork, Beef. Makes about 14 Tbsp. Use about 1 to 1 1/2 teaspoons per 1 1/2 lbs. of boneless meat and 1/2 cup liquid.