Type what you have

Ingredients

• ✓ curry powder
• white rice
• water

Instructions

1. 1 Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

By nickval2010

Ingredients

• ✓ curry powder
• winter squash
• butter
• margarine
• maple syrup
• salt
• cayenne pepper
• coconut flakes

Instructions

1. 1 In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ curry powder
• olive oil
• lemon juice
• salt
• black pepper
• cauliflower

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine olive oil, curry powder, lemon juice, salt, and pepper in a bowl. Add cauliflower and toss until well coated. Transfer to the prepared baking sheet and spread in a single layer.
3. 3 Bake in the preheated oven until golden and crispy, about 25 minutes.

By Allrecipes Member

Ingredients

• ✓ curry powder
• butter
• olive oil
• brussels sprout
• jerk seasoning
• brown sugar
• garlic powder

Instructions

1. 1 Melt butter with olive oil in a large skillet over medium heat. Add Brussels sprouts, jerk seasoning, curry powder, brown sugar, and garlic powder; stir until evenly coated. Cook and stir until Brussels sprouts are tender and lightly caramelized, about 5 to 10 minutes.

By jennifer-cita

Ingredients

• ✓ curry powder
• butter
• corn
• green bell pepper
• onion
• sour cream
• salt
• black pepper

Instructions

1. 1 Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

By lewis718

Ingredients

• ✓ curry powder
• butter
• onion
• fennel
• zucchini
• chicken stock
• salt
• black pepper
• white wine vinegar

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
2. 2 Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
3. 3 Chop reserved fennel tops finely and sprinkle over soup before serving.

By Diana

Ingredients

• ✓ curry powder
• cabbage
• green onion
• green pea
• peanut
• sour cream
• mayonnaise
• white vinegar
• ginger
• cayenne pepper

Instructions

1. 1 In a large bowl, mix the cabbage, green onions, peas, and peanuts.
2. 2 In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.

By Lyn

Ingredients

• ✓ curry powder
• baking potato
• milk
• butter
• salt
• turmeric
• garlic powder
• onion powder
• coriander
• cayenne pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water. Bring to a boil at medium-high heat; cook until tender, about 10 minutes. Drain; return potatoes to the pot.
2. 2 Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper to the pot.
3. 3 Mash potatoes with a potato masher until smooth and seasonings are evenly distributed.

By Chef Mo

Ingredients

• ✓ curry powder
• pumpkin seed
• butter
• all-purpose flour
• vegetable broth
• pumpkin
• half-and-half
• soy sauce
• sugar
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
2. 2 Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
3. 3 Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

By Mary Ingram

Ingredients

• ✓ curry powder
• cauliflower
• potato
• garlic
• salt
• black pepper
• pea
• milk
• vegetable stock
• butter
• flour
• swiss cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
2. 2 Bring a pot of lightly salted water to a boil; partially cook the cauliflower, potatoes, and garlic cloves in the boiling water for 5 to 7 minutes. Drain. Spread into the bottom of the prepared casserole dish; season with salt and pepper. Scatter the peas over the mixture. Set aside.
3. 3 Combine the vegetable stock, butter, and flour together in a small saucepan over medium heat; bring to a simmer. Slowly stir the milk into the mixture; continue cooking until hot. Slowly add the Swiss cheese to the mixture and allow to melt into the liquid; cook and stir until a cheesy white sauce forms. Season with the curry powder, salt, and pepper. Pour the sauce over the vegetable mixture. Cover with aluminum foil.
4. 4 Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.

By DLUTINSKI

Ingredients

• ✓ curry powder
• chicken
• garlic
• oyster sauce
• vegetable oil

Instructions

1. 1 To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
2. 2 In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

By Saadiah Din

Ingredients

• ✓ curry powder
• vegetable oil
• lemongrass
• chicken
• water
• fish sauce
• cornstarch
• cilantro

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Stir in lemongrass, cooking until fragrant, 3 to 5 minutes. Place chicken into the skillet. Cook and stir chicken until no longer pink in the center and skin is browned, about 10 minutes. Stir in water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
2. 2 Mix cornstarch and 2 tablespoons of curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

By MommyFromSeattle

Ingredients

• ✓ curry powder
• olive oil
• onion
• garlic
• chicken leg
• tiger prawn
• ham
• bay leaf
• salt
• pepper
• coconut milk
• glutinous white rice

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook for another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Cover the skillet and cook for another 2 minutes.
2. 2 Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.

By lola

Ingredients

• ✓ curry powder
• vegetable oil
• chicken breast
• chicken stock
• brown sugar
• soy sauce
• cider vinegar
• cornstarch
• onion
• green bell pepper
• red bell pepper
• ginger root
• mango

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and stir in chicken breast. Cook and stir chicken in hot oil until no longer pink in the center. Transfer cooked chicken to a plate.
2. 2 Meanwhile, whisk together chicken stock, brown sugar, soy sauce, vinegar, cornstarch, and curry powder in a small bowl until well combined. Set aside.
3. 3 Cook and stir onion in the same skillet over medium heat until onion is softened and turns translucent, about 5 minutes. Stir in green and red bell peppers and cook for 2 minutes. Add ginger and cook for 1 more minute.
4. 4 Stir in chicken stock mixture and cooked chicken. Cook until sauce is thickened. Add mango and cook until mango is heated through.

By Tom Flannery

Ingredients

• ✓ curry powder
• vegetable oil
• coriander
• turmeric
• cumin
• coconut milk
• red onion
• lemongrass
• red chile pepper
• russet potato
• chicken breast
• salt
• puff pastry

Instructions

1. 1 Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in chicken, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread the mixture onto a plate to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
4. 4 Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

By argus

Ingredients

• ✓ curry powder
• garlic
• onion
• ginger root
• water
• olive oil
• yogurt
• coconut milk
• milk
• water
• potato
• chicken
• salt

Instructions

1. 1 In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. 2 Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. 3 Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. 4 Season with salt to taste and simmer for another 2 minutes; the curry is ready!

By Siti Ezzeldin

Ingredients

• ✓ curry powder
• shallot
• lemongrass
• garlic
• ginger root
• galangal
• red chile pepper
• vegetable oil
• beef stew meat
• coconut milk
• vinegar
• brown sugar
• salt

Instructions

1. 1 Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
2. 2 Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
3. 3 Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.

By shakiraayden

Ingredients

• ✓ curry powder
• green onion
• ginger
• garlic
• grapeseed oil
• chicken thigh
• salt
• red curry paste
• garam masala
• five-spice powder
• coconut milk
• fish sauce
• white sugar
• sriracha sauce

Instructions

1. 1 Place green onions, ginger, and garlic in the bowl of a food processor; pulse until smooth.
2. 2 Heat oil in a large skillet over medium heat. Season chicken thighs with salt; cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
3. 3 Add green onion purée to the skillet; cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk; stir while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add fish sauce and 3/4 teaspoon sugar. Taste; adjust salt and sugar and stir in Sriracha sauce.
4. 4 Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

By LynneP

Ingredients

• ✓ curry powder
• egg noodle
• peanut oil
• garlic
• ginger
• red pepper flakes
• chicken breast
• green onion
• carrot
• water chestnut
• straw mushroom
• peanut butter
• oyster sauce
• soy sauce

Instructions

1. 1 Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
2. 2 Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
3. 3 Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

By CooksWithClass

Ingredients

• ✓ curry powder
• ginger root
• garlic
• cashew
• lemon grass
• onion
• olive oil
• red pepper flakes
• firm tofu
• coconut milk
• water
• potato
• salt
• sugar

Instructions

1. 1 In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
2. 2 Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
3. 3 Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

By LN Lee

Ingredients

• ✓ curry powder
• cilantro
• paprika
• garam masala
• coconut oil
• tomato
• ginger-garlic paste
• curry leaf
• clove
• fennel seed
• cardamom pod
• star anise
• cinnamon stick
• coconut oil
• red onion
• black pepper
• turmeric
• salt
• goat stew meat

Instructions

1. 1 Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
2. 2 Place red onions in a blender; grind into a smooth paste.
3. 3 Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
4. 4 Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
5. 5 Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

By Lydia Parison

Ingredients

• ✓ curry powder
• cilantro
• coconut milk
• potato
• red pepper flake
• bay leaf
• makrut lime leaf
• fish sauce
• water
• chicken broth
• carrot
• green bell pepper
• lemongrass
• ginger root
• garlic
• shallot
• onion
• chicken
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Cook and stir chicken and onion in hot oil until chicken is lightly browned and onion is soft and translucent; remove onion and chicken from the pot and set aside.
2. 2 Sauté shallots in drippings in the pot for about 1 minute, then stir in garlic, ginger, lemongrass, and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to the pot and stir in chicken broth, water, and fish sauce. Season with lime leaves, bay leaf, and red pepper flakes.
3. 3 Bring to a boil and add potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer until potatoes are tender and chicken is no longer pink in the center and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
4. 4 Portion soup into bowls. Garnish each dish with a cilantro sprig.

By Emily B

Ingredients

• ✓ curry powder
• cilantro
• bean sprout
• coconut milk
• potato
• makrut lime leaf
• bay leaf
• red pepper flake
• vegetarian fish sauce
• water
• vegetable broth
• tofu
• mushroom
• carrot
• green bell pepper
• lemongrass
• ginger root
• garlic
• shallot
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass, and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms, and tofu.
2. 2 Pour in vegetable stock and water. Season with fish sauce, red pepper flakes, bay leaf, and lime leaves. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

By Emily B

Ingredients

• ✓ curry powder
• serrano pepper
• cilantro
• butter
• red lentil
• coconut milk
• water
• tomato paste
• cayenne pepper
• black pepper
• cumin
• paprika
• kosher salt
• garlic
• ginger
• onion
• butter
• vegetable oil
• water
• butter
• egg
• salt
• white sugar
• bread flour

Instructions

1. 1 Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
2. 2 Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
3. 3 Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
4. 4 Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
5. 5 Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
6. 6 Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
7. 7 Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
8. 8 Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
9. 9 Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
10. 10 Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.

By John Mitzewich

Ingredients

• ✓ curry powder
• ketchup
• cayenne pepper
• chicken leg

Instructions

1. 1 In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

By Renee Halfon

Ingredients

• ✓ curry powder
• ketchup
• sriracha sauce
• ground cumin

Instructions

1. 1 Place ketchup in a medium mixing bowl. Add curry powder and mix until the it is incorporated and there are no dry lumps in the ketchup. Mix in Sriracha and cumin.

By Ckcook

Ingredients

• ✓ curry powder
• orange marmalade
• salt
• water
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
3. 3 Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
4. 4 Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

By Wilma Scott

Ingredients

• ✓ curry powder
• coconut milk
• dark chocolate
• white sugar

Instructions

1. 1 Heat coconut milk in a saucepan over medium-low heat until warm, 3 to 5 minutes. Add chocolate and sugar; whisk until incorporated and chocolate is melted. Pour mixture into a blender and add curry powder. Cover and hold lid down with a potholder; blend until smooth, about 15 seconds.

By gem

Ingredients

• ✓ curry powder
• olive oil
• balsamic vinegar
• onion
• brown sugar
• garlic
• salt

Instructions

1. 1 Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed.
2. 2 Refrigerate until flavors blend, 8 hours to overnight.

By tothelandofnod

Ingredients

• ✓ curry powder
• ketchup
• applesauce
• tomato paste

Instructions

1. 1 Combine ketchup and applesauce in a saucepan over medium heat. Cook until mixture begins to simmer, 3 to 5 minutes. Stir in tomato paste and curry powder until well combined. Heat for 1 more minute.

By Allrecipes Member