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Mango-Pineapple Chutney
Pantry Indian

Mango-Pineapple Chutney

4.7

Prep
35 min
Cook
70 min
Total
225 min

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

Peach Chutney
Pantry Indian

Peach Chutney

4.7

Prep
30 min
Cook
120 min
Total
150 min

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

Thai-Style Peanut Sauce
Pantry Thai

Thai-Style Peanut Sauce

4.3

Prep
15 min
Cook
Total
15 min

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

Indian Chicken Rub
Pantry Indian

Indian Chicken Rub

4.4

Prep
15 min
Cook
1 min
Total
16 min

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

Curried Microwave Popcorn
Appetizer American

Curried Microwave Popcorn

4.7

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Pour popcorn into the paper bag; fold top over several times to seal.
  2. 2 Heat in microwave until popping slows, about 2 minutes. Season popcorn with salt and curry powder; close bag and shake to evenly coat.

By PartialAgonist

Cashew Crusted Chicken
Dinner American

Cashew Crusted Chicken

4.4

Prep
20 min
Cook
20 min
Total
40 min

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

Easy Oven-Roasted Delicata Squash
Dinner American

Easy Oven-Roasted Delicata Squash

4.8

Prep
10 min
Cook
28 min
Total
38 min

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

Zucchini Soup
Soup American

Zucchini Soup

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder; cook until zucchini is soft, about 15 minutes.
  2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup.

By Julia L

Easy Roasted Cauliflower
Dinner American

Easy Roasted Cauliflower

4.8

Prep
10 min
Cook
35 min
Total
45 min

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

Curried Zucchini Soup
Soup American

Curried Zucchini Soup

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. 2 Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

By NADO2003

Cheese Tortellini in Curried Coconut Milk
American

Cheese Tortellini in Curried Coconut Milk

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
  2. 2 Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
  3. 3 Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
  4. 4 Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

By Damaris Kazor

Easy Sheet Pan Roasted Cauliflower with Curry
Side Dish American

Easy Sheet Pan Roasted Cauliflower with Curry

4.6

Prep
10 min
Cook
25 min
Total
35 min

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

Honey-Mustard and Curry Chicken Thighs
Dinner American

Honey-Mustard and Curry Chicken Thighs

4.7

Prep
10 min
Cook
50 min
Total
60 min

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

South Texas Tartar Sauce
American

South Texas Tartar Sauce

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place the onion, olives, garlic and jalapenos into the container of a food processor. Pulse until finely chopped. In a bowl, stir together the mayonnaise, relish, buttery round crackers and saltine crackers. Mix in the contents of the food processor and season with curry powder. Chill overnight before serving with seafood or vegetables.

By REDIRG

Curried Egg Sandwiches
Lunch American

Curried Egg Sandwiches

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather your ingredients.
  2. 2 Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper.
  3. 3 Evenly divide between 4 slices of bread, top with remaining 4 slices.

By xIndustrialLovex

Curry Cheddar Scrambled Eggs
Breakfast American

Curry Cheddar Scrambled Eggs

4.1

Prep
5 min
Cook
5 min
Total
10 min

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

Curried Corn Fritters
Appetizer American

Curried Corn Fritters

2.7

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Sift flour and curry powder into medium mixing bowl. Form a well in the flour, and carefully mix in egg, milk, and salt. Mixture should be fairly thin, and may require more milk. Whisk until smooth if any lumps exist. Set aside, and let rest for 10 minutes.
  2. 2 Coat the bottom of a heavy frying pan with oil, and heat to medium-high. Stir corn into mixture, and drop batter by the spoonful into pan. Fry fritters until golden brown, about 2 minutes per side. Serve hot or cold.

By TEGAPIE

Pan-Fried Salmon in Curry Cream Sauce
Dinner American

Pan-Fried Salmon in Curry Cream Sauce

4.5

Prep
5 min
Cook
15 min
Total
20 min

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

Deep-Fried Dandelions
Appetizer American

Deep-Fried Dandelions

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Set aside.
  2. 2 Mix together flour, curry powder, and salt in a small bowl or measuring cup. Beat egg in a large bowl; stir in flour mixture until smooth. Pour in beer; mix until batter is similar to runny pancake batter. Add more beer if batter is too thick.
  3. 3 Heat oil in a small saucepan to 375 degrees F (190 degrees C). If you don't have a thermometer, heat oil until it begins to shimmer.
  4. 4 Working in batches, dip dandelion flowers into batter, then gently drop in hot oil and fry until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or a wire rack; serve warm.

By Leslie Kelly

Jerk-Seasoned Brussels Sprouts
Side Dish American

Jerk-Seasoned Brussels Sprouts

4.5

Prep
15 min
Cook
10 min
Total
25 min

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

Pumpkin Fritters
Dinner American

Pumpkin Fritters

4.2

Prep
5 min
Cook
10 min
Total
15 min

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

Easy Gourmet Pumpkin Soup
Soup American

Easy Gourmet Pumpkin Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
  2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
  3. 3 Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

By lintlin

Curry Chicken Pasta Salad
Lunch American

Curry Chicken Pasta Salad

4.2

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
  2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
  3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
  4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.