Type what you have

Ingredients

• ✓ curry powder
• brewers' yeast
• garlic salt
• celery salt
• paprika
• cumin
• cayenne pepper

Instructions

1. 1 Mix brewer's yeast, garlic salt, celery salt, paprika, cumin, curry powder, and cayenne pepper together in a small bowl. Store in an airtight container.

By Diamondgirl

Ingredients

• ✓ curry powder
• vegetable oil
• red pepper flakes
• sweet onion
• yellow bell pepper
• ginger root
• mango
• pineapple
• brown sugar
• apple cider vinegar

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add red pepper flakes; cook until they begin to sizzle. Stir in onion. Reduce heat to low, cover, and cook, stirring occasionally, until onion has softened, about 20 minutes.
2. 2 Increase heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.
3. 3 Cool chutney completely. Store in airtight containers in the refrigerator.

By MATHTUTORRITA

Ingredients

• ✓ curry powder
• salt
• white sugar
• oregano
• celery seed
• paprika
• thyme
• turmeric
• chili powder
• marjoram
• mustard

Instructions

1. 1 Pour the salt into a small mixing bowl. Whisk in the sugar, oregano, celery seed, paprika, thyme, turmeric, curry powder, chili powder, marjoram, and mustard until evenly blended. Store in a tightly sealed shaker jar.

By Bev

Ingredients

• ✓ curry powder
• peach
• brown sugar
• apple cider vinegar
• raisin
• preserved ginger
• onion
• garlic
• chili powder
• mustard seed
• pickling spice

Instructions

1. 1 Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
2. 2 Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
3. 3 Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
4. 4 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Shana

Ingredients

• ✓ curry powder
• brown sugar
• rice wine
• rice wine vinegar
• coconut milk
• peanut butter
• soy sauce
• sesame oil
• garlic
• sweet chili sauce
• pickled ginger
• fish sauce

Instructions

1. 1 Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
2. 2 Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl. Stir in curry powder, soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

By GRANTALDRICH

Ingredients

• ✓ curry powder
• paprika
• chili powder
• cumin
• garlic powder
• turmeric
• cardamom
• coriander
• onion powder
• mustard
• fennel seed
• garam masala
• sage
• salt
• black pepper
• ground ginger

Instructions

1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

Ingredients

• ✓ curry powder
• olive oil
• onion
• vegetable bouillon
• oregano
• couscous
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
2. 2 Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ curry powder
• ✓ curry powder
• chicken
• vegetable oil
• onion
• garlic
• black pepper
• salt
• russet potato

Instructions

1. 1 Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
2. 2 Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onions and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to pan with chicken.
3. 3 Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

By sharon younan

Ingredients

• ✓ curry powder
• ground beef
• onion
• jalapeno pepper
• chicken broth
• tomato sauce
• green bean
• basmati rice
• vegetable oil

Instructions

1. 1 Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeño, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.
2. 2 Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes or until much of the liquid is absorbed. Be careful not to overcook rice at this point, or the dish will be mushy; the rice should be firm. Transfer everything in the pan to a bowl or heatproof container, and return the pot to the stove.
3. 3 Heat oil in the nonstick pan over medium heat. Carefully dump cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid. (The ends of the dish towel will be folded over the edges on top of the lid.) Put the lid on the pot. Cook over medium-low heat for 35 minutes without uncovering or stirring. Remove the lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called "tah digh."

By Trina

Ingredients

• ✓ curry powder
• couscous
• chicken stock
• salt
• black pepper
• olive oil
• raisin
• cilantro
• almond

Instructions

1. 1 Pour couscous into a large bowl; set aside.
2. 2 Mix together chicken stock, curry powder, salt, pepper, olive oil, and raisins in a large saucepan and bring to a boil; remove from heat and pour boiling liquid over couscous. Seal the bowl with plastic wrap and let sit for 10 minutes.
3. 3 Fluff couscous with a fork. Top with cilantro and almonds.

By Janis P

Ingredients

• ✓ curry powder
• chicken breast
• ketchup
• olive oil
• white wine vinegar
• oregano
• mustard powder
• pita bread
• salad green
• yogurt

Instructions

1. 1 Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
2. 2 Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
3. 3 Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

By ITSIE

Ingredients

• ✓ curry powder
• saffron
• water
• chicken thigh
• kosher salt
• black pepper
• vegetable oil
• yellow onion
• garlic
• chicken stock

Instructions

1. 1 Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
2. 2 Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
3. 3 Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
4. 4 Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.

By Sumac and Salsa

Ingredients

• ✓ curry powder
• brown lentil
• carrot
• olive oil
• onion
• garlic
• water
• cumin
• cayenne pepper
• brown rice

Instructions

1. 1 Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
2. 2 Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
3. 3 Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

By Deena K Boyd

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
• chickpea
• panko bread crumb
• onion
• olive oil
• egg
• parsley
• garlic powder
• lemon juice
• black pepper
• panko bread crumb
• olive oil

Instructions

1. 1 Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist.
2. 2 Roll mixture into balls about the size of a golf ball; place on a plate.
3. 3 Press into patties and coat in panko bread crumbs.
4. 4 Heat about 1-inch olive oil in a skillet over medium heat.
5. 5 Pan-fry patties until crispy, about 3 minutes on each side.

By jaclyncady

Ingredients

• ✓ curry powder
• oil
• onion
• beef stew meat
• split pea
• persian lime
• tomato paste
• salt
• turmeric
• black pepper
• water
• oil
• potato

Instructions

1. 1 Heat 1 1/2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and black pepper; add just enough water to fully cover mixture. Simmer, covered, until beef is cooked through and no longer pink in the center and split peas are tender, 2 to 3 hours.
2. 2 Just before stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into thin pieces, 2-inches long. Lower potatoes carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain. Repeat with remaining potatoes. Line a separate plate with paper towels; set aside.
3. 3 Increase heat until oil reaches 400 degrees F (200 degrees C). Lower potatoes carefully into the hot oil in batches. Fry until golden and crisp, 4 to 5 minutes per batch. Transfer to the separate paper-towel-lined plate to drain. Repeat with remaining potatoes.
4. 4 Top stew servings with fried potatoes.

By calepine

Ingredients

• ✓ curry powder
• red lentil
• olive oil
• vegetable bouillon
• onion
• garlic
• coriander
• cumin
• turmeric
• vegetable broth
• swiss chard

Instructions

1. 1 Soak lentils in a bowl with water to cover for 15 minutes.
2. 2 Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
3. 3 Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
4. 4 Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

By Carolyn LaLumiere Miller

Ingredients

• ✓ curry powder
• cauliflower
• olive oil
• ground beef
• onion
• water
• salt
• black pepper
• cumin
• oregano
• turmeric
• garlic
• white rice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the cauliflower florets onto a baking sheet, and brush with olive oil. Bake in the preheated oven until beginning to brown, about 30 minutes. Set aside.
3. 3 While cauliflower is baking, place ground beef and onion into a large pot over medium heat, and cook and stir until the meat is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Remove from heat.
4. 4 In a saucepan, bring the water to a boil, and stir in the salt, black pepper, cumin, oregano, curry powder, and turmeric.
5. 5 Mix the cooked cauliflower and garlic into the ground beef and onion in the large pot, and stir in the white rice. Pour the spiced water into the pot over the rice, and bring to a boil. Reduce heat to a simmer, and cover the pot; cook until the rice is tender and the water has absorbed, 15 to 20 minutes. Remove from heat, and allow to stand covered for 5 to 10 minutes to help dry out the rice.
6. 6 To serve, place a large serving platter on top of the uncovered pot, and flip to turn out the contents onto the platter.

By Charlie Youakim

Ingredients

• ✓ curry powder
• vegetable oil
• yogurt
• ketchup
• mustard
• garlic powder
• paprika
• allspice
• black pepper
• cinnamon
• chicken breast
• mayonnaise
• yogurt
• garlic
• salt

Instructions

1. 1 In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
2. 2 To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven, 30 minutes.

By IMYASMINA

Ingredients

• ✓ curry powder
• pita bread
• garlic
• dill
• black pepper
• salt
• lemon juice
• olive oil
• sour cream
• beef flank steak
• salt
• turmeric
• black pepper
• oregano
• lemon juice
• olive oil
• garlic
• onion

Instructions

1. 1 Make marinade: Place onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in garlic, olive oil, lemon juice, oregano, black pepper, turmeric, curry powder, and salt. Add beef and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Make sauce: Combine sour cream, olive oil, lemon juice, salt, black pepper, dill, and garlic in a medium bowl; mix until well combined. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Remove meat from marinade, brushing off extra onions; discard marinade. Spread meat on a baking sheet without overlapping. Season with salt.
5. 5 Cook under the preheated broiler until meat is browned and crispy, about 3 minutes per side, turning halfway through cooking.
6. 6 Divide meat between pita breads and drizzle with tzatziki sauce to serve.

By RACHEY638

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
• 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
• 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

Ingredients

• ✓ curry powder
• mayonnaise
• ketchup
• worcestershire sauce
• white pepper

Instructions

1. 1 Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.

By Allison

Ingredients

• ✓ curry powder
• yogurt
• mango chutney
• ginger root
• lime juice

Instructions

1. 1 Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

By lutzflcat