Type what you have

Ingredients

• ✓ curry powder
• greek yogurt
• mango chutney
• mayonnaise
• salt
• pepper
• cayenne pepper
• pork sausage
• egg
• flour
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Make the dipping sauce: Combine yogurt, chutney, mayonnaise, salt, pepper, curry powder, and cayenne in a small bowl. Refrigerate until ready to use.
2. 2 Make the Scotch eggs: Divide pork sausage into 6 even portions. Flatten each portion into a thin patty. Place 1 hard-boiled egg in the middle of each patty and wrap sausage around eggs, sealing all sides. Set aside.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C).
4. 4 Place flour in a small bowl, beaten eggs in another small bowl, and panko on a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in panko and place on a plate.
5. 5 Spray the air fryer basket with cooking spray. Arrange eggs in the basket in a single layer without overcrowding; cook in batches if necessary. Cook in the preheated air fryer for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs.
6. 6 Serve with dipping sauce.

By France C

Ingredients

• ✓ curry powder
• salt
• pepper
• egg
• cheddar cheese
• margarine
• butter

Instructions

1. 1 Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
2. 2 Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.

By Dave Baker

Ingredients

• ✓ curry powder
• oil
• egg
• heavy cream
• garlic
• cheddar cheese
• cumin

Instructions

1. 1 Heat oil in a skillet over medium-high heat.
2. 2 Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
3. 3 Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.

By newbie1212

Ingredients

• ✓ curry powder
• olive oil
• onion
• jalapeno pepper
• tomato
• tomato paste
• kidney bean
• cumin
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook onion, stirring occasionally, until translucent, about 5 minutes.
2. 2 Stir in jalapeño pepper; cook and stir until softened, about 5 more minutes.
3. 3 Mix in tomato and tomato paste; stir well to combine. Pour in kidney beans with their liquid; stir in cumin and curry powder. Bring to a boil, reduce heat to medium-low, and simmer until beans are hot and sauce has thickened, about 15 minutes.

By AiyahM

Ingredients

• ✓ curry powder
• olive oil
• onion
• mushroom
• green bell pepper
• garlic
• shrimp
• egg
• milk
• salt
• black pepper
• cheddar cheese
• tomato

Instructions

1. 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
2. 2 Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
4. 4 Fold omelet in half, over the fillings, and serve warm.

By Trumpy and Dryrider

Ingredients

• ✓ curry powder
• basmati rice
• egg
• haddock
• white fish
• bay leaf
• milk
• butter
• green onion
• green pea
• salt
• pepper
• yogurt

Instructions

1. 1 Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
2. 2 Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
3. 3 Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

By Helen

Ingredients

• ✓ curry powder
• cauliflower
• mushroom
• green onion
• egg
• half-and-half
• butter
• all-purpose flour
• parmesan cheese
• turmeric
• salt
• black pepper
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature.
3. 3 Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
4. 4 Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
5. 5 Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
6. 6 Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
7. 7 Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.

By Christmas

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

Ingredients

• ✓ curry powder
• potato
• vegetable oil
• parmesan cheese
• paprika
• salt
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Place potatoes, vegetable oil, Parmesan cheese, curry powder, paprika, salt, and garlic powder in a resealable plastic bag; shake to coat. Spread seasoned potatoes over prepared baking sheet.
3. 3 Bake in preheated oven until tender, about 20 minutes.

By Melaknee

Ingredients

• ✓ curry powder
• tomato sauce
• cider vinegar
• paprika
• white sugar
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.

By nogoer

Ingredients

• ✓ curry powder
• cauliflower
• onion
• carrot
• cucumber
• green bean
• salt
• all-purpose flour
• turmeric
• mustard
• ground ginger
• malt vinegar
• white sugar

Instructions

1. 1 Combine cauliflower, onion, carrots, cucumber, beans, and salt in a large bowl and toss well. Leave for 24 hours.
2. 2 The next day, rinse vegetables thoroughly in several changes of cold water. Drain well in a colander for 30 minutes.
3. 3 Inspect eight 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until picalilli is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Combine flour, curry powder, turmeric, mustard powder, and ginger in a large pot. Gradually stir in 1/2 the vinegar, blending well until a smooth paste without lumps forms. Add remaining vinegar and sugar, mix well, and bring to a boil over medium heat, stirring continuously. Cook until mixture thickens, about 5 minutes. Add vegetable mixture and bring to a boil. Cook for 2 minutes. Remove from heat.
5. 5 Pack picalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
8. 8 Leave for 1 month, to allow picalilli to mature, before eating.

By Tomsmum

Ingredients

• ✓ curry powder
• tomato sauce
• kielbasa
• chili sauce
• onion salt
• sugar
• black pepper
• paprika

Instructions

1. 1 Preheat oven to Broil/Grill.
2. 2 Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
3. 3 Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
4. 4 Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

By JenFen

Ingredients

• ✓ curry powder
• seashell pasta
• carrot
• leaf lettuce
• cucumber
• green pea
• corn
• mayonnaise
• brown sugar
• garlic salt
• cheddar cheese

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
2. 2 Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
3. 3 In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

By Miss Sriri

Ingredients

• ✓ curry powder
• chicken breast
• celery
• green onion
• apple
• raisin
• green grape
• pecan
• black pepper
• mayonnaise

Instructions

1. 1 Combine chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder, and mayonnaise in a bowl; mix well to combine.

By Karen L Baker

Ingredients

• ✓ curry powder
• chicken breast
• sultana raisin
• mango
• mayonnaise
• mango chutney
• lemon juice
• salt
• black pepper
• cashew

Instructions

1. 1 Poach chicken in lightly salted boiling water until no longer pink and cooked through, 20 minutes. Drain, cool, and cut into 1/2-inch strips.
2. 2 Combine chicken strips, raisins, and 1/2 of the mango in a large bowl.
3. 3 Mix mayonnaise, curry powder, chutney, and lemon juice together in a medium bowl; season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.

By CZARDAS

Ingredients

• ✓ curry powder
• onion
• vegetable oil
• garlic
• juniper berry
• mustard
• thyme
• oregano
• paprika
• cayenne pepper
• black pepper
• pork loin chop

Instructions

1. 1 Place onion wedges in a bowl. Use a large spoon to gently press onions until they release some of their juices. Combine oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with onions; mix to combine.
2. 2 Arrange pork chops in a large baking pan; pour marinade evenly on top. Cover and refrigerate for at least 24 hours.
3. 3 Preheat an outdoor grill for medium heat.
4. 4 Meanwhile, remove pork from marinade and allow to come to room temperature. Wrap onions separately in a foil pouch; discard marinade.
5. 5 Cook pork steaks and onions on the preheated grill until pork is no longer pink in the center, about 10 minutes per side.

By Kimberly McCutcheon-Seabolt

Ingredients

• ✓ curry powder
• chicken broth
• couscous
• olive oil
• chicken breast
• salt
• black pepper
• carrot
• jalapeno pepper
• zucchini
• green onion
• ginger root
• cornstarch
• coriander seed

Instructions

1. 1 Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off heat, cover, and let stand for 10 minutes.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.
3. 3 Heat remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers; sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup chicken broth, and ginger. Cook and stir until vegetables are tender, about 5 minutes.
4. 4 Stir together remaining 1 cup chicken broth, curry powder, cornstarch, and coriander in a small bowl until blended. Pour over vegetables in the skillet. Return chicken to the skillet. Continue cooking until chicken is coated and sauce is thickened, about 2 minutes. Serve over couscous.

By Julianne Ture

Ingredients

• ✓ curry powder
• oil
• beef stew meat
• salt
• pepper
• water
• onion
• clove
• bay leaf
• beef bouillon granules
• vinegar
• sugar
• potato starch

Instructions

1. 1 Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, cover, and simmer over low heat for 45 minutes.
2. 2 Heat 1 tablespoon oil in a skillet and cook half of the onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat. Add cloves and bay leaves and simmer for 45 more minutes. Season with beef bouillon.
3. 3 When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

By Allrecipes Member

Ingredients

• ✓ curry powder
• mussel
• green pea
• mushroom
• clam
• lobster tail
• shrimp
• chicken
• onion
• olive oil
• black pepper
• salt
• saffron
• parsley
• garlic
• chicken stock
• white rice

Instructions

1. 1 Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
2. 2 Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
3. 3 Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.

By ZapnTatersMom

Ingredients

• ✓ curry powder
• salt
• bay leaf
• milk
• chicken broth
• white pepper
• dill weed
• sugar
• onion salt
• worcestershire sauce
• garlic
• dill pickle juice
• all-purpose flour
• dill pickle
• carrot
• potato
• butter

Instructions

1. 1 Melt butter in a stock pot over medium-low heat. Add potatoes and carrots; cook until beginning to soften, stirring occasionally, about 10 minutes.
2. 2 Stir in pickles, flour, pickle juice, garlic, Worcestershire sauce, onion salt, sugar, dill, curry powder, and white pepper. Add broth, milk, and bay leaves; simmer until vegetables are soft and soup reduces slightly, about 1 hour. Season with salt.

By JonahLuck

Ingredients

• ✓ curry powder
• bratwurst
• water
• ketchup
• paprika
• vegetable oil
• cider vinegar
• clove
• cinnamon
• mustard
• cumin
• salt
• brown sugar
• water
• tomato paste
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
2. 2 Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.
3. 3 Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

By PERPIGILLIUM

Ingredients

• ✓ curry powder
• sugar
• bay leaf
• tomato paste
• olive
• pea
• potato
• tomato
• orange zest
• lemon zest
• red wine
• pepper
• salt
• mixed spice
• garlic
• mint
• onion
• olive oil
• octopus

Instructions

1. 1 Place octopus in a large pot filled with enough lightly salted water to cover; bring to a boil, then simmer over medium heat until opaque, about 15 minutes. Drain. Cool slightly; cut into bite-sized pieces.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion, mint leaves, garlic, curry powder and mixed spice; cook and stir until onion is soft. Season with salt and black pepper. Stir in octopus, wine, lemon zest, and orange zest; simmer to blend flavors, 3 to 4 minutes, then stir in tomatoes, potatoes, peas, olives, tomato paste, bay leaves, and sugar. Cover and reduce heat to low; simmer until octopus and potatoes are tender, about 45 minutes.

By 112

Ingredients

• ✓ curry powder
• rice
• tomato paste
• bay leaf
• cayenne pepper
• nutmeg
• turmeric
• coriander
• oregano
• cinnamon
• mustard
• thyme
• cumin
• red curry powder
• red lentil
• coconut milk
• chicken stock
• ginger
• garlic
• celery
• onion
• granny smith apple
• carrot
• coconut oil
• salt
• chili powder
• chicken breast

Instructions

1. 1 Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
4. 4 Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
5. 5 Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
6. 6 Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
7. 7 Spoon cooked rice into bowls and ladle soup over top to serve.

By Brian Genest

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
• 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
• 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
• cauliflower
• mayonnaise
• plain greek yogurt

Instructions

1. 1 Core cauliflower, leaving enough core that it remains whole.
2. 2 Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
3. 3 Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
4. 4 Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
5. 5 Cut in quarters and serve.

By Griz