Type what you have

Ingredients

• ✓ cinnamon
• ground beef
• onion
• curry powder
• beef broth
• white rice
• red lentil
• salt
• black pepper

Instructions

1. 1 Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
2. 2 Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.

By Tisha Goldsmith

Ingredients

• ✓ cinnamon
• water
• chicken broth
• long grain rice
• curry powder
• garlic powder
• paprika
• clove
• onion

Instructions

1. 1 Bring water and chicken broth to a boil.
2. 2 Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

By TIBM

Ingredients

• ✓ cinnamon
• yogurt
• garlic
• cumin
• turmeric
• ginger
• black pepper
• chile flake
• chicken breast
• metal skewer

Instructions

1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Ingredients

• ✓ cinnamon
• olive oil
• onion
• red chile pepper
• chickpea
• cumin
• coriander
• turmeric
• sea salt
• lemon
• kale

Instructions

1. 1 Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
2. 2 Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

By Lady Laff

Ingredients

• ✓ cinnamon
• plain yogurt
• kosher salt
• ginger
• black pepper
• clove
• garlic
• paprika
• cumin
• coriander
• chicken thigh
• olive oil

Instructions

1. 1 Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2. 2 Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
3. 3 Preheat an outdoor grill for direct medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
5. 5 Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By DIANA F

Ingredients

• ✓ cinnamon
• yogurt
• garlic
• ginger
• lemon
• honey
• coriander
• cumin
• cayenne pepper
• olive oil
• salt
• black pepper
• chicken

Instructions

1. 1 Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
2. 2 Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Yen

Ingredients

• ✓ cinnamon
• vegetable broth
• couscous
• canola oil
• ajwain seed
• garlic
• turmeric
• curry powder
• asafoetida
• chili powder
• edamame
• broccoli
• sea salt
• black pepper
• sesame oil

Instructions

1. 1 Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
2. 2 Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
3. 3 When seeds begin to sputter, stir in garlic and reduce heat to medium.
4. 4 Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
5. 5 Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
6. 6 Drizzle sesame oil atop vegetables.
7. 7 Spoon vegetables over couscous to serve.

By namiknows

Ingredients

• ✓ cinnamon
• vegetable oil
• onion
• garlic
• ginger root
• clove
• cumin
• coriander
• salt
• cayenne pepper
• turmeric
• chickpea
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
3. 3 Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
4. 4 Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
5. 5 Enjoy!

By AMINAH A RAHMAN

Ingredients

• ✓ cinnamon
• oil
• onion
• curry powder
• chile pepper
• coconut milk
• butternut squash
• potato
• cumin
• coriander
• turmeric
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
2. 2 Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

By Madi

Ingredients

• ✓ cinnamon
• chicken breast
• heavy cream
• lemon juice
• ginger root
• cumin
• black pepper
• salt
• cayenne pepper
• olive oil
• onion
• jalapeno pepper
• garlic
• tomato sauce
• tomato paste

Instructions

1. 1 Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
2. 2 When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
3. 3 Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.

By Jessica Higley

Ingredients

• ✓ cinnamon
• sun-dried tomato
• mustard seed
• cardamom seed
• ghee
• onion
• ginger
• garlic
• garam masala
• turmeric
• clove
• chickpea
• carrot
• chile pepper
• whole milk yogurt
• vegetable broth

Instructions

1. 1 Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
2. 2 Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
3. 3 Stir in yogurt. Add broth to thin curry if necessary.

By Tony

Ingredients

• ✓ cinnamon
• potato
• oil
• onion
• coriander seed
• curry powder
• ginger
• salt
• turmeric
• cumin
• allspice
• cayenne pepper
• tomato
• pea
• pie crust
• egg white

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl; mash coarsely, then set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Heat oil in a large skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon in hot oil until onion is lightly browned, about 5 minutes. Remove the skillet from heat and stir in tomatoes and peas. Pour into coarsely mashed potatoes and mix until thoroughly combined. Cool filling completely.
4. 4 Cut each pie crust into 8 equal triangles. Spoon filling onto the wide end of each triangle; fold corners over filling to create a triangle-shaped hat. Pinch dough together to form a seal. Brush beaten egg whites over each samosa and arrange on baking sheets.
5. 5 Bake in the preheated oven until samosas are golden brown, about 15 minutes.

By pho1962

Ingredients

• ✓ cinnamon
• olive oil
• onion
• garlic
• curry powder
• paprika
• bay leaf
• ginger
• white sugar
• salt
• chicken breast
• tomato paste
• yogurt
• coconut milk
• lemon
• cayenne pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
2. 2 Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes.
3. 3 Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4. 4 Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
5. 5 Serve hot and enjoy!

By Amanda Fetters

Ingredients

• ✓ cinnamon
• cilantro
• heavy cream
• tomato sauce
• paprika
• jalapeno pepper
• garlic
• butter
• skewer
• chicken breast
• salt
• ginger
• black pepper
• cayenne pepper
• cumin
• lemon juice
• yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl.
3. 3 Stir in chicken, cover, and refrigerate for 1 hour.
4. 4 Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
5. 5 Grill until juices run clear, about 5 minutes on each side.
6. 6 Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
7. 7 Add grilled chicken, and simmer for 10 minutes.
8. 8 Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

By Yakuta

Ingredients

• ✓ cinnamon
• peanut oil
• margarine
• onion
• garlic
• ginger root
• coriander
• cumin
• black pepper
• cayenne pepper
• turmeric
• tomato
• serrano chile pepper
• cilantro
• yogurt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.
3. 3 Add garlic and ginger to onions; sauté for an additional 2 minutes.
4. 4 Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor. Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
5. 5 Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.
6. 6 Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.
7. 7 Add yogurt a little bit at a time, stirring constantly to avoid curdling.
8. 8 Blend mixture in the food processor until smooth
9. 9 Return to saucepan, add water, and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes.
10. 10 Reduce heat and simmer until desired consistency is reached.

By Lom

Ingredients

• ✓ cinnamon
• chicken breast
• tomato sauce
• yogurt
• jalapeno pepper
• ginger
• cumin
• garam masala
• black pepper
• paprika
• garlic
• coriander
• salt
• heavy cream
• cilantro
• lemon

Instructions

1. 1 Combine chicken, tomato sauce, yogurt, jalapeño, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt in a slow cooker; cover.
2. 2 Cook on Low for 6 to 8 hours. Stir in cream, cilantro, and lemon juice during last 30 minutes of cooking.

By MeanDean

Ingredients

• ✓ cinnamon
• jackfruit
• curry powder
• chili powder
• salt
• cardamom
• parsley
• turmeric
• vegetable oil
• garlic
• ginger
• cumin
• onion
• water
• coconut milk
• cilantro

Instructions

1. 1 Combine jackfruit, curry powder, chili powder, salt, cardamom, parsley, turmeric, and cinnamon in a bowl. Let rest for 10 minutes.
2. 2 Heat oil in a pan over medium heat. Add garlic, ginger, and cumin; cook and stir until fragrant, about 1 minute. Add onion and cook and stir for 2 minutes. Add seasoned jackfruit, water, and coconut milk; mix well. Reduce heat and simmer for 7 minutes.
3. 3 Turn off heat, add cilantro, and mix well. Serve hot.

By Nimmi Rashinika

Ingredients

• ✓ cinnamon
• ghee
• onion
• garlic
• cumin
• salt
• ginger
• cayenne pepper
• turmeric
• tomato sauce
• heavy cream
• white sugar
• paprika
• vegetable oil
• chicken breast
• curry powder

Instructions

1. 1 Gather all ingredients.
2. 2 Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
3. 3 Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.
4. 4 Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
5. 5 Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
6. 6 Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
7. 7 Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

By Chris Bellers

Ingredients

• ✓ cinnamon
• heavy cream
• paneer
• baby spinach
• tomato paste
• water
• ginger
• onion powder
• red chile powder
• cumin seed
• garlic powder
• black pepper
• salt
• clove
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
2. 2 Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
3. 3 Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
4. 4 Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

By maliland

Ingredients

• ✓ cinnamon
• vegetable oil
• onion
• garlic
• water
• coriander
• paprika
• ginger
• turmeric
• cayenne pepper
• black pepper
• chickpea
• tomato
• bay leaf
• coconut milk
• salt

Instructions

1. 1 Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; sauté onion until translucent, 5 to 10 minutes. Add garlic and sauté until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture. Cook and stir until fragrant, 2 to 3 minutes.
2. 2 Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

By Alison Bruce

Ingredients

• ✓ cinnamon
• coconut
• tomato
• banana
• yogurt
• tomato sauce
• garlic
• curry paste
• black pepper
• chili powder
• ground ginger
• sugar
• salt
• turmeric
• cumin
• curry powder
• onion
• sunflower oil

Instructions

1. 1 Heat sunflower oil in a large saucepan over medium heat. Stir in onions, and cook until onions have softened and turned translucent, about 5 minutes. Sprinkle in curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
2. 2 Stir in curry paste and pressed garlic. Cook for about 1 minute. Pour in tomato sauce and yogurt, and bring to a simmer. Stir in diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continue to simmer 1 minute more. Stir in coconut flakes just before serving.

By kidcharlemagne

Ingredients

• ✓ cinnamon
• almond
• heavy cream
• salt
• sugar
• chicken stock
• turmeric
• paprika
• cardamom pod
• fennel seed
• cumin seed
• butter
• chicken thigh
• sunflower oil
• ginger root
• garlic
• green chile pepper
• onion

Instructions

1. 1 Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
2. 2 Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
3. 3 Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
4. 4 Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

By Smars

Ingredients

• ✓ cinnamon
• garam masala
• chickpea
• potato
• cauliflower
• cardamom
• ginger
• cayenne pepper
• turmeric
• salt
• coriander
• coconut milk
• tomato
• cumin seed
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a large pot on medium-high heat. Add onion; cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
2. 2 Stir in diced tomatoes, coconut milk, coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom until begins to boil, then add cauliflower, potatoes, and garbanzo beans. Stir to combine; reduce heat to low and cover pot.
3. 3 Simmer until potatoes are tender, 45 to 60 minutes (this will depend on the size of the potato chunks). Season with garam masala; stir and cook 5 minutes more.

By Alicia

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• water
• spinach
• bay leaf
• cayenne pepper
• clove
• turmeric
• ginger
• chili powder
• cumin
• salt
• coriander
• garlic
• water
• lentil
• chicken broth
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
2. 2 Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
3. 3 Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
4. 4 Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

By artyjeep

Ingredients

• ✓ cinnamon
• cayenne pepper
• lemon
• pineapple
• pea
• chickpea
• tomato paste
• greek yogurt
• coconut milk
• olive oil
• bay leaf
• garlic
• onion
• turmeric
• ginger
• paprika
• curry powder
• pepper
• salt
• chicken thigh

Instructions

1. 1 Season cubed chicken with salt and pepper and set aside.
2. 2 Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
3. 3 Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.

By lisarocks

Ingredients

• ✓ cinnamon
• tomato
• habanero chile
• red jwala chile
• water
• clove
• black pepper
• cardamom
• turmeric
• fenugreek
• ginger
• coriander
• cumin
• red chile pepper
• fennel seed
• chicken breast
• ginger
• garlic
• red onion
• ghee

Instructions

1. 1 Heat ghee in a large heavy skillet over medium heat and cook and stir red onion in the hot butter until starting to brown, about 8 minutes; stir in garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 more minute. Stir in chicken pieces and cook and stir until lightly golden brown, about 10 more minutes.
2. 2 Mix ground fennel, lal mirchi, cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, cloves, and black pepper in a bowl with 1 to 2 tablespoons water or as needed to make a paste; stir into the chicken and fry spice paste for 2 minutes. Pour in remaining 1/4 cup water and fry the spices and chicken until the water has almost evaporated, 7 to 8 minutes, stirring constantly to prevent spices from burning.
3. 3 Mix in jwala chiles, habanero chiles, and tomatoes; cook, stirring often, until tomatoes are softened and start to break apart, about 10 minutes. If chicken is still slightly pink inside, stir in more water, a tablespoon at a time, and cook until water has evaporated and chicken is cooked through.

By Loving The Alien

Ingredients

• ✓ cinnamon
• chicken broth
• black pepper
• salt
• red pepper flakes
• tomato sauce
• bird's eye chile
• tomato
• chicken breast
• butter
• garlic
• red onion
• sugar
• coriander
• turmeric
• cumin
• cayenne pepper
• mustard powder
• garam masala
• ginger root
• white wine vinegar

Instructions

1. 1 Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
2. 2 Process red onions and garlic in a food processor until minced.
3. 3 Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
4. 4 Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
5. 5 Let cool a bit before serving.

By James Wilson

Ingredients

• ✓ cinnamon
• black pepper
• salt
• bay leaf
• wine vinegar
• chicken broth
• tomato
• potato
• chicken thigh
• tomato paste
• ginger
• garlic
• olive oil
• onion
• cayenne pepper
• paprika
• cumin
• clove
• coriander
• cardamom
• turmeric

Instructions

1. 1 Gather all ingredients.
2. 2 Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
3. 3 Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
4. 4 Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf.
5. 5 Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes. Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.

By Keith Dallmer

Ingredients

• ✓ cinnamon
• oil
• water
• vegetable oil
• salt
• all-purpose flour
• vegetable broth
• mixed vegetable
• potato
• tarragon
• celery seed
• cayenne pepper
• coriander
• red pepper flakes
• salt
• cumin
• ginger
• curry powder
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
2. 2 Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
3. 3 Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
4. 4 Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
5. 5 Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.

By DeVera

Ingredients

• ✓ cinnamon
• cilantro
• brown sugar
• ghee
• black pepper
• mustard
• cumin
• paprika
• cayenne pepper
• garlic
• ginger
• water
• cherry tomato
• onion
• black pepper
• salt
• lamb shank
• salt
• tamarind concentrate
• garam masala
• vegetable oil
• cider vinegar

Instructions

1. 1 Whisk cider vinegar, oil, garam masala, tamarind concentrate, and 2 teaspoons salt together in a bowl; pour into a resealable plastic bag. Add lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.
3. 3 Remove lamb shanks from marinade and shake off excess; place on the prepared baking sheet and season with salt. Reserve marinade.
4. 4 Roast in the preheated oven until well-browned, 15 to 20 minutes.
5. 5 Meanwhile, combine 1 chopped onion, cherry tomatoes, water ginger, and garlic in a blender; blend until smooth. Set aside.
6. 6 Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
7. 7 Melt clarified butter in a large stockpot over medium-high heat. Add remaining 1 chopped onion; cook and stir until softened and well-browned, about 30 minutes. Reduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes.
8. 8 Add reserved marinade to the stockpot; stir in tomato-onion mixture and brown sugar. Bring to a simmer; add lamb shanks and reduce heat to low. Cover and cook, turning occasionally, until lamb is tender and easily pierced with a fork, 3 to 4 hours.
9. 9 Remove lamb from the pot; cover with foil. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste; add salt if needed. Spoon sauce over lamb shanks; garnish with cilantro.

By John Mitzewich