Type what you have

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
• 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
• chicken breast
• celery
• mayonnaise

Instructions

1. 1 Stir chicken, celery, mayonnaise, and curry powder together in a medium bowl until thoroughly mixed.

By Samantha

Ingredients

• ✓ curry powder
• apricot preserves
• mustard
• chicken breast
• cashew

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

Ingredients

• ✓ curry powder
• cream cheese
• major grey chutney
• almond
• mustard

Instructions

1. 1 Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.

By TWheeler

Ingredients

• ✓ curry powder
• delicata squash
• olive oil
• salt
• maple syrup

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

Ingredients

• ✓ curry powder
• butter
• zucchini
• chicken broth
• salt

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

Ingredients

• ✓ curry powder
• olive oil
• cauliflower
• brown sugar
• salt

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

Ingredients

• ✓ curry powder
• mayonnaise
• salt
• pepper
• chili oil
• chicken

Instructions

1. 1 In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.

By Talia

Ingredients

• ✓ curry powder
• olive oil
• onion
• sea salt
• zucchini
• chicken stock

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

Ingredients

• ✓ curry powder
• mustard
• orange juice
• lime
• scotch bonnet pepper
• brown sugar
• cinnamon
• salt
• cumin

Instructions

1. 1 Whisk mustard, orange juice, lime zest, lime juice, chile pepper, brown sugar, cinnamon, curry powder, salt, and cumin together in a bowl.

By torgie39

Ingredients

• ✓ curry powder
• cheese tortellini
• butter
• shallot
• vegetable broth
• coconut milk
• tomato
• jalapeno pepper
• salt
• black pepper

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

Ingredients

• ✓ curry powder
• olive oil
• lemon juice
• salt
• black pepper
• cauliflower

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

Ingredients

• ✓ curry powder
• chicken thigh
• honey
• mustard
• salt
• tarragon

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

Ingredients

• ✓ curry powder
• onion
• green olive
• garlic
• jalapeno pepper
• pickle relish
• mayonnaise
• cracker
• saltine cracker

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

Ingredients

• ✓ curry powder
• egg
• mayonnaise
• salt
• pepper
• bread

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

Ingredients

• ✓ curry powder
• salt
• pepper
• egg
• cheddar cheese
• margarine
• butter

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

Ingredients

• ✓ curry powder
• all-purpose flour
• egg
• soy milk
• salt
• corn
• olive oil

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

Ingredients

• ✓ curry powder
• heavy cream
• lemon juice
• ground ginger
• salmon
• salt
• black pepper

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

Ingredients

• ✓ curry powder
• dandelion flower
• all-purpose flour
• salt
• egg
• lager-style beer
• canola oil

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

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
• butter
• olive oil
• brussels sprout
• jerk seasoning
• brown sugar
• garlic powder

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

Ingredients

• ✓ curry powder
• pumpkin puree
• all-purpose flour
• egg
• baking powder
• salt
• vegetable oil

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

Ingredients

• ✓ curry powder
• butter
• sugar pumpkin
• brown sugar
• chicken broth
• pumpkin seed oil
• sour cream
• pumpkin seed

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

Ingredients

• ✓ curry powder
• chicken breast
• pasta shell
• mayonnaise
• yogurt
• pea
• radish
• green onion

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.

Ingredients

• ✓ curry powder
• artichoke heart
• mayonnaise
• sour cream
• egg
• salt
• black pepper

Instructions

1. 1 Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

By The genealogist cook

Ingredients

• ✓ curry powder
• white sugar
• orange zest
• rhubarb
• orange
• chicken breast
• water
• salt

Instructions

1. 1 Combine sugar and zest in a large saucepan. Place rhubarb and orange in a blender; blend until mostly smooth. Transfer rhubarb mixture to the saucepan; stir.
2. 2 Bring rhubarb mixture to a boil; reduce heat to medium-low and simmer until marmalade thickens, stirring occasionally, about 45 minutes. Cool marmalade. Ladle marmalade into sterilized jars; cover with sterilized lids. Refrigerate marmalade until ready to use.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Arrange chicken in a baking dish.
4. 4 Whisk 1 cup marmalade, water, curry powder, and salt together in a bowl; spoon over chicken.
5. 5 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve rhubarb marmalade over chicken.

By suzy

Ingredients

• ✓ curry powder
• pork chop
• graham cracker crumb
• cinnamon
• rosemary
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Rinse pork chops; pat dry. Combine graham cracker crumbs, cinnamon, curry powder, rosemary, salt, and black pepper in a large resealable plastic bag. Dip 1 pork chop in egg; allow excess to drip off. Place in plastic bag; shake to coat. Place pork chop in a 9x13-inch baking dish. Repeat with remaining pork chops, egg, and graham cracker mixture.
3. 3 Bake until pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Jess Ral

Ingredients

• ✓ curry powder
• butter
• mayonnaise
• garlic
• parsley
• chicken
• red grape
• almond

Instructions

1. 1 Melt butter in a large saucepan over low heat. Remove from heat; cool to room temperature.
2. 2 Stir mayonnaise, garlic, parsley, and curry powder into butter until combined. Fold in chicken, grapes, and almonds; transfer to a serving bowl. Cover with plastic wrap; refrigerate until flavors blended, at least 1 hour.

By KJ0601

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