Type what you have

Ingredients

• ✓ curry powder
• greek yogurt
• salt
• black pepper

Instructions

1. 1 Whisk yogurt, curry powder, salt, and black pepper together in a bowl; pour into a resealable plastic bag.

By kristin

Ingredients

• ✓ curry powder
• apricot preserves
• mustard
• chicken breast
• cashew

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
3. 3 Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
4. 4 Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

By MR_PIANOMAN

Ingredients

• ✓ curry powder
• delicata squash
• olive oil
• salt
• maple syrup

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine sliced delicata squash and olive oil in a large bowl and mix well to cover squash with oil. Season with salt. Spread out in 1 layer on a baking sheet.
3. 3 Bake in the preheated oven until squash is soft and lightly browned, turning after 10 minutes, about 25 minutes total. Remove baking sheet from oven, season with salt, maple syrup, and curry powder and bake an additional 3 minutes.

By Toi

Ingredients

• ✓ curry powder
• olive oil
• cauliflower
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 tablespoon olive oil.
2. 2 Combine cauliflower and 2 tablespoons olive oil in a bowl. Mix brown sugar, salt, and curry powder in a small bowl. Taste and adjust until the mixture is sweet and salty. Sprinkle over cauliflower and mix well. Spread cauliflower in a single layer on the baking sheet.
3. 3 Roast in the preheated oven for 20 minutes. Turn cauliflower and roast for an additional 15 to 20 minutes.

By Barbara Sauermann

Ingredients

• ✓ curry powder
• chicken thigh
• honey
• mustard
• salt
• tarragon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Flatten chicken thighs and squeeze tightly into a square baking dish.
3. 3 Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
4. 4 Bake in the preheated oven, uncovered, basting occasionally with the honey-mustard sauce, until chicken is no longer pink in the center and juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Brad Istace

Ingredients

• ✓ curry powder
• heavy cream
• lemon juice
• ground ginger
• salmon
• salt
• black pepper

Instructions

1. 1 Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

By heidi_k

Ingredients

• ✓ curry powder
• pumpkin puree
• all-purpose flour
• egg
• baking powder
• salt
• vegetable oil

Instructions

1. 1 Combine pumpkin, flour, egg, baking powder, curry powder, and salt in a large bowl. Mix until batter is smooth.
2. 2 Heat oil in a deep saucepan to 325 degrees F (165 degrees C).
3. 3 Working in batches, drop batter by spoonfuls into hot oil. Fry until golden brown all over, about 2 minutes. Remove to a paper towel-lined plate using a slotted spoon. Serve hot.

By dakota kelly

Ingredients

• ✓ curry powder
• white sugar
• orange zest
• rhubarb
• orange
• chicken breast
• water
• salt

Instructions

1. 1 Combine sugar and zest in a large saucepan. Place rhubarb and orange in a blender; blend until mostly smooth. Transfer rhubarb mixture to the saucepan; stir.
2. 2 Bring rhubarb mixture to a boil; reduce heat to medium-low and simmer until marmalade thickens, stirring occasionally, about 45 minutes. Cool marmalade. Ladle marmalade into sterilized jars; cover with sterilized lids. Refrigerate marmalade until ready to use.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Arrange chicken in a baking dish.
4. 4 Whisk 1 cup marmalade, water, curry powder, and salt together in a bowl; spoon over chicken.
5. 5 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve rhubarb marmalade over chicken.

By suzy

Ingredients

• ✓ curry powder
• pork chop
• graham cracker crumb
• cinnamon
• rosemary
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Rinse pork chops; pat dry. Combine graham cracker crumbs, cinnamon, curry powder, rosemary, salt, and black pepper in a large resealable plastic bag. Dip 1 pork chop in egg; allow excess to drip off. Place in plastic bag; shake to coat. Place pork chop in a 9x13-inch baking dish. Repeat with remaining pork chops, egg, and graham cracker mixture.
3. 3 Bake until pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Jess Ral

Ingredients

• ✓ curry powder
• butter
• mayonnaise
• garlic
• parsley
• chicken
• red grape
• almond

Instructions

1. 1 Melt butter in a large saucepan over low heat. Remove from heat; cool to room temperature.
2. 2 Stir mayonnaise, garlic, parsley, and curry powder into butter until combined. Fold in chicken, grapes, and almonds; transfer to a serving bowl. Cover with plastic wrap; refrigerate until flavors blended, at least 1 hour.

By KJ0601

Ingredients

• ✓ curry powder
• ground lamb
• green onion
• garlic
• cumin
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Preheat the grill for high heat.
2. 2 In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
3. 3 Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

By CHEYENNIGANS

Ingredients

• ✓ curry powder
• coriander
• garam masala
• granulated garlic
• salt
• black pepper
• yogurt
• white vinegar
• chicken breast

Instructions

1. 1 Combine coriander, curry powder, garam masala, granulated garlic, salt, and black pepper in a glass bowl; stir in vinegar and yogurt to combine. Pour yogurt marinade into a large resealable plastic bag; add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, about 5 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ curry powder
• water
• white rice
• pork
• broccoli
• cream of celery soup
• mayonnaise
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
3. 3 Combine pork, cooked rice, and broccoli in a large bowl. Stir in soup and mayonnaise; season with pepper and curry powder. Transfer to a 9x13-inch baking dish; cover with aluminum foil.
4. 4 Bake in the preheated oven until evenly heated through, 45 to 50 minutes. Remove foil for the last 5 minutes.

By JULIE NOYES

Ingredients

• ✓ curry powder
• margarine
• leek
• potato
• apple
• vegetable broth
• salt
• pepper
• yogurt

Instructions

1. 1 In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
2. 2 Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.

By Michelle Boyd

Ingredients

• ✓ curry powder
• salmon fillet
• avocado oil
• salt
• mango
• red onion
• serrano pepper
• cilantro
• lime

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
3. 3 Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
4. 4 Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.

By Utonah Ruiz

Ingredients

• ✓ curry powder
• beef short rib
• red wine
• olive oil
• soy sauce
• brown sugar
• all-purpose flour
• garlic

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place ribs in a large pot and fill with enough water to cover. Bring to a boil and cook until meat is no longer pink, about 20 minutes. Drain.
3. 3 Stir together red wine, olive oil, soy sauce, brown sugar, flour, garlic, and curry powder in a medium bowl.
4. 4 Coat ribs generously with sauce and arrange on a baking sheet.
5. 5 Roast in the preheated oven until fork-tender, about 30 minutes. Pour remaining sauce over ribs about halfway through cooking.

By MELISSACK

Ingredients

• ✓ curry powder
• grapeseed oil
• onion
• garlic
• basmati rice
• garam masala
• cumin seed
• vegetable broth
• kosher salt

Instructions

1. 1 Heat grapeseed oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Cook and stir until rice is toasted, 1 to 2 minutes.
2. 2 Add broth to rice mixture; season with salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

By Jeff Cummings

Ingredients

• ✓ curry powder
• butter
• maple syrup
• mustard
• ginger ale
• pork tenderloin
• baby carrot
• salt
• black pepper

Instructions

1. 1 Melt butter in a small saucepan over medium-low heat; stir maple syrup, curry powder, and ground mustard into butter until smooth. Pour 1/4 cup ginger ale into butter mixture. Reduce heat to low and simmer for 2 minutes.
2. 2 Place pork tenderloin into a slow cooker and spread carrots over pork; pour remaining ginger ale over meat and carrots. Pour the butter syrup over the top.
3. 3 Cover and cook on Low for 8 hours. Season with salt and black pepper.

By CandiedChristine

Ingredients

• ✓ curry powder
• sesame oil
• kabocha
• onion
• coconut milk
• fish sauce
• ginger
• brown sugar
• salt

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

By Crystal Loman

Ingredients

• ✓ curry powder
• cooking spray
• garlic
• onion
• vegetable broth
• kale
• chickpea
• vegetable bouillon
• almond milk

Instructions

1. 1 Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
2. 2 Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

By rgansle

Ingredients

• ✓ curry powder
• ground turkey
• mango chutney
• panko bread crumb
• onion
• ginger root
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine ground turkey, mango chutney, bread crumbs, dried onion, curry powder, ginger, garlic powder, and salt in a bowl; mix well. Quarter the mixture, and shape into patties about 1/2-inch thick.
2. 2 Move patties to the freezer for 20 minutes to help them hold their shape better on the grill and not fall apart.
3. 3 Prepare an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Cook turkey burgers on the preheated grill over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

By lutzflcat

Ingredients

• ✓ curry powder
• sweet potato
• cauliflower
• black pepper
• olive oil
• maple syrup
• garlic
• thyme
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

By ChefLaura

Ingredients

• ✓ curry powder
• zucchini
• corn kernel
• onion
• all-purpose flour
• egg
• salt
• black pepper
• olive oil

Instructions

1. 1 Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
2. 2 Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.

By DCKatie

Ingredients

• ✓ curry powder
• paprika
• salt
• pepper
• egg
• bread crumb
• chicken breast
• white sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Stir paprika, salt, and pepper together in a small bowl. Beat eggs in another bowl. Place bread crumbs in a third bowl.
3. 3 Sprinkle seasoning over chicken pieces. Dip pieces in beaten egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer on the prepared pan.
4. 4 Bake in the preheated oven for 15 minutes, turning halfway through.
5. 5 Meanwhile, stir sugar, lemon juice, and curry powder together in a small saucepan over medium-low heat. Cook and stir until sugar dissolves, about 5 minutes.
6. 6 After chicken has cooked for 15 minutes, remove from the oven and drizzle lemon sauce over top. Return to the oven and bake for 5 more minutes.

By J Roderick

Ingredients

• ✓ curry powder
• butter
• garlic
• cumin
• salt
• mussel
• red bell pepper
• parsley
• lime
• lime

Instructions

1. 1 Preheat an outdoor grill for high medium-heat and lightly oil the grate.
2. 2 Whisk butter, garlic, curry powder, cumin, and salt together in a small bowl until well combined. Set aside.
3. 3 Arrange 4 large sheets aluminum foil on a flat surface. Divide mussels into 4 even portions and place 1 portion in center of each piece of foil. Dot mussels evenly with butter mixture; sprinkle top of each with bell pepper and parsley. Top each with lime slices. Wrap foil tightly around mussels to make 4 packets.
4. 4 Place the packets on the preheated grill; cook until mussels open, 5 to 10 minutes. Discard any mussels which do not open.
5. 5 Transfer mussels to small bowls; garnish each with a lime wedge.

By Diana S

Ingredients

• ✓ curry powder
• lentil
• water
• tomato
• onion
• celery
• garlic
• salt
• black pepper

Instructions

1. 1 Combine lentils and water, bring to a boil.
2. 2 Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

By Robin Oswald

Ingredients

• ✓ curry powder
• cream of chicken soup
• mayonnaise
• butter
• lemon juice
• broccoli
• chicken
• mushroom
• water chestnut
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
2. 2 Mix condensed soup, mayonnaise, melted butter, lemon juice, and curry powder together in a bowl.
3. 3 Arrange broccoli over the bottom of the prepared casserole dish. Top with chicken, then mushrooms, and finally water chestnuts. Pour soup mixture over top, then sprinkle with Cheddar.
4. 4 Bake in the preheated oven until casserole is bubbly and cheese is golden brown, 30 to 45 minutes.

By Beth

Ingredients

• ✓ curry powder
• greek yogurt
• tomato paste
• onion
• garlic
• ginger
• chicken breast
• salt
• black pepper
• sriracha sauce

Instructions

1. 1 Combine yogurt, tomato paste, onion, garlic, curry powder, ginger, salt, and pepper in the slow cooker. Add chicken breasts and mix with yogurt sauce.
2. 2 Cook on Low until chicken is tender and cooked through, about 8 hours. Shred with 2 forks.

By Jeannine Cauthen

Ingredients

• ✓ curry powder
• yogurt
• chicken
• whole milk
• egg
• all-purpose flour
• salt
• black pepper
• paprika
• peanut oil

Instructions

1. 1 Spoon yogurt into a large resealable plastic bag. Add chicken and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.
2. 2 Remove chicken from yogurt and discard yogurt. Rinse yogurt from chicken pieces and pat dry with a paper towel.
3. 3 Beat milk and eggs together until smooth. Mix flour, salt, pepper, curry powder, and paprika together in a wide, shallow bowl.
4. 4 Dip each chicken piece into the milk mixture and immediately press into the flour mixture to coat completely; keep coated chicken on a plate while preparing the remaining pieces.
5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Gently lie chicken pieces into the hot oil, cooking in batches as needed to avoid overcrowding, and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

By MikeSara

Ingredients

• ✓ curry powder
• olive oil
• onion
• garlic
• zucchini
• water
• chicken broth
• baking potato
• salt
• almond

Instructions

1. 1 Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
2. 2 Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.

By CaroleJordan