Type what you have

Ingredients

• ✓ curry powder
• bacon
• red wine vinegar
• dijon mustard
• vegetable oil
• salt
• pepper
• spinach
• mushroom

Instructions

1. 1 Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
2. 2 In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
3. 3 In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
4. 4 In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

By JENNIFERT

Ingredients

• ✓ curry powder
• honeydew melon
• chicken
• celery
• grape
• water chestnut
• sour cream
• yogurt
• salt
• pepper

Instructions

1. 1 Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
2. 2 Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
3. 3 In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

By jen

Ingredients

• ✓ curry powder
• chicken breast
• celery
• green onion
• apple
• raisin
• green grape
• pecan
• black pepper
• mayonnaise

Instructions

1. 1 Combine chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder, and mayonnaise in a bowl; mix well to combine.

By Karen L Baker

Ingredients

• ✓ curry powder
• chicken breast
• sultana raisin
• mango
• mayonnaise
• mango chutney
• lemon juice
• salt
• black pepper
• cashew

Instructions

1. 1 Poach chicken in lightly salted boiling water until no longer pink and cooked through, 20 minutes. Drain, cool, and cut into 1/2-inch strips.
2. 2 Combine chicken strips, raisins, and 1/2 of the mango in a large bowl.
3. 3 Mix mayonnaise, curry powder, chutney, and lemon juice together in a medium bowl; season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.

By CZARDAS

Ingredients

• ✓ curry powder
• water
• quinoa
• orange juice
• white wine vinegar
• orange zest
• salt
• black pepper
• olive oil
• cherry
• goat cheese
• spinach
• walnut

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
2. 2 Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
3. 3 Line up 5 pint jars in an assembly line fashion.
4. 4 Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

By France Cevallos

Ingredients

• ✓ curry powder
• all-purpose flour
• sugar
• brown sugar
• baking powder
• cumin
• salt
• cayenne pepper
• black pepper
• egg
• milk
• sweet potato
• oil

Instructions

1. 1 Combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.
2. 2 Whisk together eggs and milk in a separate bowl. Pour into flour mixture and stir until well blended and batter has no lumps. Stir in sweet potatoes until fully combined.
3. 3 Heat enough oil to cover the bottom of a heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil, using spatula to flatten. Fry until well browned, about 3 to 5 minutes per side.
4. 4 Drain on paper towels and serve hot.

By Baritone Bob

Ingredients

• ✓ curry powder
• olive oil
• onion
• mushroom
• green bell pepper
• garlic
• shrimp
• egg
• milk
• salt
• black pepper
• cheddar cheese
• tomato

Instructions

1. 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
2. 2 Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
4. 4 Fold omelet in half, over the fillings, and serve warm.

By Trumpy and Dryrider

Ingredients

• ✓ curry powder
• vegetable oil
• onion
• ground beef
• garlic
• water
• ketchup
• beef stock
• teriyaki sauce
• black pepper
• garlic powder
• onion powder
• flour
• water

Instructions

1. 1 Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
3. 3 Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

By Kat

Ingredients

• ✓ curry powder
• lard
• water
• all-purpose flour
• salt
• ground pork sausage
• ground pork
• pork tenderloin
• onion
• parsley
• black pepper
• thyme
• mixed herbs
• bacon
• milk

Instructions

1. 1 Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
2. 2 Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
3. 3 Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
4. 4 Freeze pie crust base and top until firm, about 10 minutes.
5. 5 Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
8. 8 Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
9. 9 Cool pie completely before removing from the pan.

By Kalindaso

Ingredients

• ✓ curry powder
• lemon juice
• brown sugar
• instant coffee granules
• white vinegar
• worcestershire sauce
• steak sauce
• beef stock
• ketchup
• onion
• margarine
• black pepper
• salt
• milk
• garlic
• egg
• italian seasoning
• onion
• bread crumb
• ground beef

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder, Italian seasoning, egg, garlic, salt and pepper. Gradually mix in the milk until you have a nice texture for forming meatballs. You may not need all of the milk. Form the meat into balls slightly smaller than golf balls. Place them in a greased baking dish.
2. 2 Bake the meatballs for 30 minutes in the preheated oven. Once the meatballs are in the oven, start making the sauce straight away.
3. 3 Melt the margarine in a saucepan over medium heat. Add the remaining onions, and cook until browned. Stir in the ketchup, beef stock, steak sauce, Worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice. Bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.
4. 4 Remove the meatballs from the oven, and drain any excess grease. Pour the sauce over them, and return to the oven. Bake for an additional 30 minutes.
5. 5 These meatballs taste even better after they have been left to rest for a while to soak up the sauce. I usually make the recipe at lunchtime and let it cool. I put it back in the oven at about 200 degrees for approximately 15 minutes to reheat for dinner. This is not necessary but it makes it taste even better!

By Steph477

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

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
• mayonnaise
• garlic
• tarragon vinegar
• onion
• horseradish

Instructions

1. 1 In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.

By Cindy Carnes

Ingredients

• ✓ curry powder
• paprika
• thyme
• basil
• cumin

Instructions

1. 1 Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.

By Jessica Godfrey

Ingredients

• ✓ curry powder
• vegetable oil
• onion
• carrot
• vegetable broth
• water

Instructions

1. 1 Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
2. 2 Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

By Doug Matthews

Ingredients

• ✓ curry powder
• chicken breast
• cream of chicken soup
• parmesan cheese
• mayonnaise

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a 9x13-inch baking dish.
2. 2 Mix condensed soup, Parmesan, mayonnaise, and curry powder together in a bowl until well combined; pour over chicken.
3. 3 Cover and bake in the preheated oven for 25 minutes. Uncover and continue to bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Carolyn Douglas

Ingredients

• ✓ curry powder
• olive oil
• onion
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over medium heat until hot. Add onion and sauté until soft and golden brown, 5 to 8 minutes.
3. 3 Slowly stir in curry powder until well blended.
4. 4 Add chicken; reduce the heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Uncover and cook, stirring constantly to prevent burning, until pan juices reduce to desired amount, 3 to 5 minutes.

By Aurelie Stalnaker

Ingredients

• ✓ curry powder
• butter
• honey
• mustard
• cayenne pepper
• chicken breast

Instructions

1. 1 Combine melted butter, honey, mustard, curry powder, and cayenne powder in a large bowl; mix well. Place chicken breasts in a 9x13-inch baking dish and pour honey-mustard mixture over chicken. Cover the dish with aluminum foil and marinate in the refrigerator for at least 4 hours or overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Bake the foil-covered dish in the preheated oven for 10 minutes. Remove the foil and continue baking until chicken is no longer pink and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Allrecipes Member

Ingredients

• ✓ curry powder
• popcorn
• brown paper bag
• salt

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

Ingredients

• ✓ curry powder
• olive oil
• kale
• avocado
• tempeh
• corn tortilla

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.

By httpwwwaccountkillercomr

Ingredients

• ✓ curry powder
• chicken breast
• butter
• honey
• mustard
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
3. 3 Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

By Brucejoy