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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

Creamy Curried Chicken
Asian

Creamy Curried Chicken

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
  2. 2 Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
  3. 3 Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
  4. 4 Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

By vakatik

Grilled Peanut Chicken
Dinner Asian

Grilled Peanut Chicken

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Mix peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper together in a bowl.
  3. 3 Place chicken onto the preheated grill. Brush 1/2 of the sauce over chicken and cook for 6 to 8 minutes. Turn chicken and brush with remaining sauce. Continue cooking until no longer pink in the center and the juices run clear, 6 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CHANDRA6

Thai-Style Chicken Satay
Dinner Asian

Thai-Style Chicken Satay

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. 3 Remove chicken from marinade; discard marinade and thread chicken onto skewers.
  4. 4 Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

By Bryan Herbert

Vegan Green Lentil Curry
Dinner Asian

Vegan Green Lentil Curry

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Asian Grilled Chicken
Dinner Asian

Asian Grilled Chicken

4.7

Prep
15 min
Cook
25 min
Total
280 min

Instructions

  1. 1 Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
  2. 2 Preheat an outdoor grill for medium-low heat; lightly oil the grate.
  3. 3 Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
  4. 4 Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

By LoreleiLee

Thai-Inspired Vegetable Soup
Asian

Thai-Inspired Vegetable Soup

3.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
  2. 2 Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

By HannahRose

Vegan Eggplant Curry with Fresh Mint
Dinner Asian

Vegan Eggplant Curry with Fresh Mint

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Line a plate with paper towels. Heat vegetable oil in a wok or large saucepan over high heat. Add eggplant; cook and stir until softened, 2 to 3 minutes. Remove eggplant from wok; drain on paper towels.
  2. 2 Combine onions and garlic in the same pan. Add red bell peppers; cook and stir for 3 minutes. Season with curry powder. Pour in coconut milk and season with salt and pepper. Bring to a simmer and add eggplant. Increase heat to high and bring to a boil. Cook, stirring constantly, until flavors are combined, about 3 minutes. Sprinkle with mint.

By Natasha Titanov

Vegan Thai Mac n Cheese
Dinner Asian

Vegan Thai Mac n Cheese

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
  3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
  5. 5 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 broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
  6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
  7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
  8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Burmese Chicken Curry (Gaeng Gai Bama)
Dinner Asian

Burmese Chicken Curry (Gaeng Gai Bama)

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
  2. 2 Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
  3. 3 Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

By Michelle Chen

Vegetable Curry
Dinner Asian

Vegetable Curry

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  2. 2 Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

By MRICHAR4

Massaman Curry Short Ribs
Dinner Asian

Massaman Curry Short Ribs

3.0

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
  2. 2 Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
  3. 3 Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
  4. 4 Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Brittaney Bunjong

Roasted Bok Choy
Dinner Asian

Roasted Bok Choy

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
  3. 3 Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

By Percy Lee Owen

Curry Stir-Fry
Dinner Asian

Curry Stir-Fry

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
  2. 2 Stir curry powder, cumin, salt, and pepper into onion mixture. Add asparagus and broccoli to the skillet, pour water over vegetables, and cook until slightly tender, 4 to 5 minutes.
  3. 3 Stir shrimp into vegetable mixture; cook and stir until they are bright pink outside and no longer transparent in the center, about 5 minutes.

By kellewic

Quick and Easy Vegetable Curry
Dinner Asian

Quick and Easy Vegetable Curry

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until golden, about 1 to 2 minutes. Stir in curry powder and tomato paste, cook and stir for 2 to 3 minutes.
  3. 3 Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Simmer until vegetables are very soft and tender, 20 to 30 minutes.
  4. 4 Sprinkle with fresh cilantro and serve.

By Michelle Young

Pineapple Chicken 'Fried' Cauliflower Rice
Dinner Asian

Pineapple Chicken 'Fried' Cauliflower Rice

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Toss cauliflower with olive oil, 3 teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper in a large bowl. Spread mixture in a baking pan.
  3. 3 Bake in the preheated oven until slightly browned, about 25 minutes.
  4. 4 Heat a pan over medium heat. Add chicken, salt, and pepper; stir in the remaining curry, garlic, and onion powders. Cook until browned, 5 to 7 minutes. Transfer chicken to a large bowl; leave pan on heat.
  5. 5 Whisk egg whites with a pinch of pepper. Pour into the pan; cook and stir until eggs are set but still soft, about 3 minutes. Spoon egg whites into the bowl with the chicken; add green onions and the roasted cauliflower rice. Serve fried 'rice' in individual bowls. Add pineapple chunks, a small splash of pineapple juice, and soy sauce to each bowl.

By Juliajewelia

Kima (Ground Beef and Peas)
Dinner Asian

Kima (Ground Beef and Peas)

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes. Stir in beef; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat.
  2. 2 Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.

By Fireman Bill

Green Bean Curry
Dinner Asian

Green Bean Curry

4.8

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a saucepan over medium-high heat. Cook and stir onion, curry leaves, serrano peppers, and garlic in hot oil until onion is golden brown. Stir in curry powder, fenugreek seeds, turmeric, and salt; cook for 3 minutes more.
  2. 2 Stir in green beans until evenly coated. Reduce heat to medium-low and cook until beans are tender-crisp. Pour in coconut milk and simmer for at least 5 minutes more. Remove from heat and stir in lime juice just before serving.

By AlliePeacock

Molasses-Beef Curry
Dinner Asian

Molasses-Beef Curry

4.3

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 Combine flour, salt, and black pepper in a bowl. Add beef and toss to coat; shake off excess.
  2. 2 Heat olive oil in a large skillet over medium-high heat. Add beef and onion; cook until browned. Stir in beef stock, curry powder, and bay leaves; bring to a boil, then reduce heat and simmer for 30 minutes. Stir in potatoes, carrots, vinegar, and molasses; simmer until tender, about 1 hour more.

By mdcook

South Asian-Style Ground Beef (Keema)
Dinner Asian

South Asian-Style Ground Beef (Keema)

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
  2. 2 Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
  3. 3 Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
  4. 4 Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

By farabi

Chinese Pork Fried Rice
Dinner Asian

Chinese Pork Fried Rice

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
  2. 2 Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
  3. 3 Mix curry powder and water in a bowl to form a paste.
  4. 4 Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.

By Dandan De

Curry Pork Tenderloin
Dinner Asian

Curry Pork Tenderloin

3.9

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
  2. 2 Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
  3. 3 In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
  4. 4 Bake in preheated oven for 45 minutes.

By BECKIL

Filipino Chicken Curry
Dinner Asian

Filipino Chicken Curry

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
  2. 2 Pour water into the saucepan; add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer until tender, about 5 minutes more.
  3. 3 Serve curry over hot cooked rice.

By Michelle

Slow Cooker Coconut Curry Chicken
Dinner Asian

Slow Cooker Coconut Curry Chicken

3.7

Prep
20 min
Cook
300 min
Total
320 min

Instructions

  1. 1 Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
  2. 2 Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

By mikeyv

Peanut Curry with Chicken and Basil
Dinner Asian

Peanut Curry with Chicken and Basil

5.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add ⅓ basil and garlic: cook until garlic is fragrant, about 30 seconds. Add onion; cook until soft and translucent, 5 to 7 minutes.
  2. 2 Add remaining 2 tablespoons sesame oil and chicken to the skillet: season with chili powder. Add mushrooms and bamboo shoots; cook until chicken slightly pink in centers and mushrooms start to lose moisture, 4 to 5 minutes. Stir in curry paste.
  3. 3 Stir ½ coconut milk into chicken and vegetable mixture until evenly coated. Stir in peanut butter and curry powder until sauce thickens, 10 to 15 minutes. Reduce heat to low.
  4. 4 Stir remaining ½ coconut milk and brown sugar into curry mixture; simmer until reaches desired consistency, 10 to 15 minutes. Top servings with remaining ⅔ basil.

By Mason Atom Wolak