Recipes for "curry"

Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.

Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.

Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

Combine water and rice in a saucepan over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes. Set rice aside.

Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.

Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook and stir chicken and onion in hot oil until chicken is no longer pink and onions are translucent, about 5 minutes.

Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.

Blend or pulse in a food processor until smooth.

Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!

Remove any excess fat or connective tissue and cut the meat into 1-inch chunks (if not already cubed). Season the beef with salt and pepper.

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear until browned on all sides, about 5 to 10 minutes total.

Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then lower the heat to maintain a gentle simmer. Cover and cook until the beef is tender and easily pierced with a knife, about 30 minutes.

Add the potatoes, carrots, and pearl onions to the pot. Turn up the heat to bring the a simmer, then cook, uncovered, until the vegetables are fork-tender, about 15 minutes.

Break the curry block into pieces and stir it into the pot until fully dissolved. Continue cooking, stirring occasionally, until the sauce thickens, another 5 to 10 minutes.

Ladle the curry over bowls of fluffy white rice to serve.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce thickens too much.

This curry also freezes well for up to 3 months. I place mine in freezer-safe deli containers, leaving at least an inch on the top for expansion. Allow to thaw all day or overnight in the refrigerator before reheating.

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Put 1 cup raw brown rice in a pot, add 1 3/4 cups of water, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.

In a large skillet, heat 1/4 cup of olive oil on medium heat. Add the curry powder. Add cumin and chili powder. Let the spices gently simmer for 1 minute. Add the chopped yellow onion, and salt, and cook until translucent, about 5 minutes.

Simply Recipes / Annika Panikker

In a large mixing bowl, add the hot rice and then fold in the onions with the curry-infused oil in which they were cooked. Add the toasted sesame oil and honey. You'll need to use a strong wooden spoon to mix. Taste test the rice. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Add the raisins, apple, and cilantro. Add the celery, snow peas, bell pepper, and green onion, if using. Stir in a tablespoon of rice vinegar. Add more salt to taste.

Simply Recipes / Annika Panikker

The salad is best made a day ahead of time, giving the flavors time to meld. Can be served chilled, room temperature, or warm.

Simply Recipes / Annika Panikker

Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.

Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.

1. Preheat the oven to 450° F. Rub a sheet pan with oil.

2. Mix the chicken, curry powder, paprika, chipotle powder, garlic powder, salt, and pepper. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the sheet pan.

3. Add the sweet potatoes to the other side. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through. Toss and cook another 5 minutes until the chicken and potatoes are crisp.

4. To make the tahini sauce. Combine all ingredients and 1/4 cup water in a jar and whisk until smooth. Add water to thin the sauce as desired. Season to taste with salt.

5. To make the salad. In a bowl, toss all ingredients together.

6. Layer the salad, Tzatziki sauce, and chicken in the warm naan. Drizzle with tahini. Serve the sweet potatoes in the naan or on the side with lots of tahini!

In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.

Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Gather all ingredients.

Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.

Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.

Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.

Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.

Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.

Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Add the onions and sauté until softened, about 5 to 6 minutes.

Add the minced garlic and ginger, and cook another minute.

Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.

Add the chicken stock, bay leaves, pumpkin purée, and water. Stir to combine. If the soup is too thick for your taste, add more stock or water to thin it to a consistency you like.

Increase the heat to high and bring to a boil. Once boiling, reduce heat to low. Cover and simmer for 10 to 15 minutes.

Turn off the heat and carefully remove the bay leaves. Use an immersion blender to purée the soup.

Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more salt, if necessary.

When ready to serve, portion out into bowls. Drizzle with plain yogurt that has been thinned with a little water. Sprinkle with toasted pumpkin seeds.

Serve hot, warm or at room temperature.

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Heat oil in large, nonstick saucepan over medium heat. Sauté onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.

Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.

Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.

Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

1. Heat the oil in a large skillet over medium-high heat. Add the onion and potatoes. Cook 10 minutes, until soft. Add the chicken, curry paste, curry powder, lemongrass paste, and season with salt. Toss to coat the chicken, then cook 3 minutes.

2. Pour in the coconut milk and 1/3 cup water. Season with salt. Cover and cook 5-10 minutes until the chicken is cooked through and the sauce thickened.

3. Meanwhile, melt together the butter and garlic. Cook until the butter is browning. Stir in the chili flakes and honey.

4. Remove the curry from the heat. Stir in the fish sauce, cilantro, and lime zest + juice. Serve the chicken and sauce over rice. Top with spicy honey butter.

1. Preheat the broiler.

2. Place the salmon on a baking sheet and rub with olive oil, curry powder, and season with salt and pepper. Drizzle the honey over the salmon. Broil until crisping on top, 3-5 minutes, watch closely.

3. In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook, 2-3 minutes until very fragrant. Add the broccoli, coconut milk, tamari or soy sauce, and fish sauce. Slide the salmon into the sauce and simmer for 3-5 minutes, or until cooked to your liking.

4. Meanwhile, melt together 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.

5. Serve the salmon and sauce over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro.

Cut the chicken breast cutlets in half or into thirds or quarters to make smaller serving pieces (they'll cook more quickly too). Sprinkle them on both sides lightly with salt (about 1/4 teaspoon).

Sprinkle with 1 teaspoon of the curry powder, lightly rubbing the curry powder into the chicken on all sides.

Heat the oil in a large skillet on medium high heat. When the oil is hot, add the onions. Cook until translucent, stirring occasionally, about 5 minutes. Sprinkle with salt and pepper while the onions are cooking.

Drain the raisins from the water and add them to the onions.

Lower the heat to medium and sprinkle the onions with the remaining 2 teaspoons of curry powder. Continue to cook for another minute or two.

Push the onions to one side of the skillet. Place the chicken pieces in the pan in a single layer. Cook 2 to 3 minutes on each side, until lightly browned and just cooked through. Remove the chicken pieces to a plate. (Bunch them together so they retain their heat.)

Add the sour cream and/or yogurt mixture and stir over medium-low heat until the mixture has heated through. If the sauce is too thick, you can add a little water to thin it.

If you are using yogurt, or low-fat sour cream, be careful not to let the mixture simmer or it may curdle!

Return the chicken to the skillet (and any juices from the plate the chicken has been resting on), and turn over the pieces in the sauce. When all is heated through, it's ready to serve.

Garnish with cilantro and toasted slivered almonds and serve alone or over rice.

In a food processor, whirl the lemongrass into a fine texture, about 3 minutes, pausing occasionally to scrape down the bowl. Add the ginger and pulse to finely chop. Add the onion and pulse again to chop.

Add the curry powder, black pepper, and cayenne (if using) and whirl until you have a fragrant yellow paste, about 30 seconds.

Do not shake the can of coconut milk. Open the can and remove 1/3 cup of the thick cream at the top of the coconut milk. Stir the remaining lighter milk, and set both aside.

In a 3- to 4-quart pot over medium-high heat, melt the coconut oil. Add the lemongrass paste and cook for 3 to 5 minutes, stirring frequently, until fragrant and no longer raw and harsh smelling. Lower the heat as needed to avoid scorching.

Add the chicken and 1/2 teaspoon salt, stir to combine, and cook for 1 minute to meld the flavors. Add the coconut milk and a little water to cover the chicken. Bring to a simmer over medium-high heat, cover, and adjust the heat to gently simmer for 15 minutes, stirring occasionally.

Uncover the pot, add the sweet potatoes, and return the curry to a simmer. Continue cooking for 10 to 12 minutes, uncovered and stirring occasionally, until the potatoes are tender.

Turn off the heat, stir the coconut cream into the sauce, and let rest on the burner’s receding heat for 10 minutes, uncovered, to blend and mature flavors. Taste and season with salt (unsalted curry powder may require an additional teaspoon), and splash in a bit of water if the flavors are too strong.

Serve immediately, garnished with the cilantro.

Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.

Heat oil in a large, heavy pot or Dutch oven on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.

When the chicken has all been browned, add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well.

Whisk in the peanut butter, and the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture.

Return the chicken to the pot and simmer for 15-25 minutes.

Right before serving, add the ground coriander, cilantro, mint and green onions. Add salt and lime juice to taste. Serve with rice.

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Heat oil in a large sauté pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.

Add the garlic and ginger and cook for another minute.

Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

Add the vinegar, coconut milk, and one of the two chopped mangos to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

Add chicken and raisins (if using) to the pan and return to a low simmer. Cover the pan and let cook for 8 to 10 minutes. The chicken should be just cooked until done. Use a knife to cut open the largest piece to check.

Add the remaining chopped mango, then stir in the cream, if using. Cook at a very low temperature for another minute or two, uncovered. Do not allow to boil, or the cream may curdle.

If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice and garnish with cilantro, if desired.

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Put the chicken pieces in a large mixing bowl. Add enough water to come halfway up the bowl. Slice lime in half and squeeze the juice over the chicken. Set aside for 10 minutes. The acid from the lime helps to tenderize the meat and also aids in removing straggling pieces of fat. Drain the chicken and rinse with cold water 2 to 3 times.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

While the chicken soaks in the lime water, make the seasoning. In a blender or food processor add the onion, garlic, pepper, scallions, and water. Blend into a paste. The consistency should be thick like a smooth pesto sauce.

Set aside 2 tablespoons for this recipe and store the remainder in the freezer for other uses. Place green seasoning into an airtight freezer safe container or divide it up into silicone ice cube trays. When ready to use, just pop one out of the tray, melt in the microwave, and use as needed.

The green seasoning can be used as a base to season other meat or rice dishes.

Simply Recipes / Alica Ramkirpal-Senhouse

Dry the meat with a paper towel. Add the garam masala, curry powder, and the green seasoning. Massage into the meat, cover with plastic wrap or a clean dish towel and set aside to marinate for a minimum of 30 minutes.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

In a small bowl combine the garam masala, curry powder, turmeric powder, geera, 2 tablespoons green seasoning, and water. Set aside.

Simply Recipes / Alica Ramkirpal-Senhouse

Heat the oil in a Dutch oven over medium heat. Add the curry paste and cook, stirring constantly, until the curry paste starts to look dry and a little browned. Add the chicken and stir to coat in the curry paste.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Add the onions, pepper, clove, cinnamon, bay leaf, tomato paste, and salt. Stir to combine and let cook, stirring occasionally, for 15 to 20 minutes. While the chicken is cooking it will release some liquid; let the chicken simmer in its juices until just a little is left. The chicken will begin to look dry with the spices almost seared on it.

Pour in enough boiling water to come halfway up the pot.

Remove potatoes from the water and add to the curry. Stir to combine.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Reduce the heat to medium-low. Let the curry simmer uncovered, stirring occasionally, until the gravy has reduced and starts to look thick, about 20 to 25 minutes.

Add the scallions and geera and stir to combine. Remove from heat. Taste and adjust with additional salt if needed.

Simply Recipes / Alica Ramkirpal-Senhouse

Spoon curry over a plate of rice or serve with roti. Break off pieces of roti and scoop up the curry to enjoy.

Any leftover curry will keep in your fridge for up to 1 week.

Chicken curry is best stored in a glass dish with a lid. The turmeric from the curry paste will stain your plastic containers, so I recommend avoiding plastic.

Not every curry freezes well, but chicken curry is one that does. Freeze in 1-gallon zip-top bags or a freezer-safe container. When ready to reheat, place frozen curry in a pot on low heat so it can slowly come down in temperature.

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Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

In a medium sauté pan on medium-low heat add the ghee and mustard seeds. Let this heat up gently and you’ll know the seeds are tempered when they start popping.

Add the onions, ginger, chile, coriander, cumin, turmeric, Kashmiri chili powder, garam masala, curry leaves, salt, and pepper. Stir and cook for 5-8 minutes until the onions are softened and the mixture is dark brown.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Add the chopped tomatoes, ketchup, mint, and cilantro and stir well. Cook for another 3 to 4 minutes until it becomes a thick paste and the liquid from the tomatoes evaporates.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Add the water to the pan, then stir the mixture briefly. When it comes to a simmer, cover with a lid and let it cook for 1 to 2 minutes until the sauce is thicker and bubbling.

Taste the gravy and adjust the seasoning, if needed.

Remove the lid and place the halved hard boiled eggs in the pan. Cover again and let it simmer for 3 to 5 minutes, until the eggs are heated through and the gravy is a little thicker.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

In a small saucepan or skillet, heat the ghee over medium heat. Add the ginger and fry for 1 minute. Add the cumin seeds and fry for another minute, until the ginger is golden brown and you can smell the cumin.

Simply Recipes / Annika Panikker

Once the egg masala curry is done, top it with the tadka, a squeeze of lime juice, and more fresh cilantro. Serve with roti or rice.

Refrigerate leftovers in an airtight container for up to 4 days.

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Simply Recipes / Annika Panikker

Without peeling, cut the potatoes into 1/2-inch cubes. Steam the potatoes over boiling water in a vegetable steamer, tightly covered, for 10 minutes. Drain.

When done, the potatoes should be firm, but tender and easily pierced with a fork.

Cut the stems from the crown. Use a paring knife to peel the tough outer skin from the broccoli stems. Slice the stems into 1/4-inch pieces. Cut the crown into florets about 3 inches long.

In a food processor or blender, combine the ginger, garlic, tomatoes, 1/2 cup of the almonds (set aside the remaining 1/4 cup for garnish), and salt. Pulse the mixture until smooth.

In a Dutch oven or other large, heavy pot with a lid, heat the canola oil over medium heat. Add the chile powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.

Add the puréed tomato mixture to the pot with the spices – stand back as it may splutter as you add it to the pan. Cook, stirring, for 2 minutes.

Add the stock and cinnamon stick. Bring to a boil. Simmer uncovered, stirring occasionally, for 10 minutes.

Add the potatoes and broccoli to the sauce and bring to a boil. Cover the pot and simmer for 8 minutes, or until all the vegetables are tender when pierced with a skewer.

Remove the cinnamon stick. Coarsely chop the remaining 1/4 cup almonds.

Ladle the curry into bowls with rice and garnish with almonds and cilantro before serving.

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In a small bowl add the sliced onions, lime juice and salt. Using your hands, mix it well and let it marinate for 30 minutes while you make the rest of the recipe.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

In a medium stock pot add the lentils and 3 cups of room temperature water. Bring to a boil over high heat.

Skim and discard foam that may gather on the top. Reduce the heat and simmer uncovered until soft, approximately 20-30 minutes. Add more water if you need to, and stir the pot if you’re worried the lentils are sticking to the bottom of the pot as they get softer (I usually don’t find this necessary).

If we start cooking lentils in cold water it doesn’t cook them all the way through, leaving a little grainy texture on the palette. I always start with room temperature water.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Once the lentils are cooked through, add the ginger garlic paste and turmeric and stir. Cook for 1 minute on low heat.

Simply Recipes / Annika Panikker

Add the spinach and cilantro and cook for 3-5 minutes on low heat until the spinach wilts and the daal is thicker.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Take the pot off the heat and season with salt and lime juice.

Simply Recipes / Annika Panikker

In a small sauté pan over low to medium low heat, add the ghee, cumin seeds, and red chiles.

Once it is sizzling, add the Kashmiri chili powder and ground cumin and stir briefly.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Pour a little more than half the tadka into the pot with the daal, reserving the rest to be spooned over after serving.

Simply Recipes / Annika Panikker

Divide the daal palak between serving bowls (over rice, if you'd like). Top with the pickled onions, papad, yogurt, and add more tadka if you want more heat.

Store the leftovers in an airtight container in the fridge for up to 4 days. Keep the leftover pickled onions on their own in a glass jar in the fridge for 1 day.

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Simply Recipes / Annika Panikker

In a small skillet, heat the curry powder on medium low heat until quite fragrant. Remove from heat. Do not linger too long over the heat or the curry powder will start to toast.

The point of this step is to heat it enough to release more of its flavor. You can easily skip this step if you are in a hurry.

In a large bowl, mix the curry powder, yogurt, mayonnaise, honey, and ground ginger. Add salt and pepper to taste.

Gently fold in the chopped, cooked turkey, apple, raisins/dried cranberries, green onions, cilantro, and celery. Taste and add more salt and pepper if needed.

Serve on a bed of lettuce greens or in a sandwich.

In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.

In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.

Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute.

Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.

When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.

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Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.

Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.

Break ground turkey into small pieces into a large skillet over medium heat. Cook and stir turkey, continuing to break it into smaller pieces until completely browned, 5 to 7 minutes. Drain as much grease as possible from turkey.

Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add turkey to the pot and return mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through turkey mixture; bring to a simmer, place a cover on the pot, and cook until chickpeas are tender, about 15 minutes.

Stir 1/4 cup coconut milk through chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into chili, stir, and simmer 30 minutes more.

Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.

Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.

Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.

Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.

Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Sauté function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.

Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Sauté function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.

Turn the pressure cooker to the Keep Warm setting. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Pour 1 tablespoon soy sauce into a shallow dish. Place 1 tablespoon flour into a separate shallow dish. Toss chicken pieces in soy sauce, then in flour, coating pieces evenly.

Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until browned, about 5 minutes. Transfer chicken to a plate; set aside.

Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant. Add green onions, garlic, and ginger; cook an additional 2 minutes.

Return chicken to the skillet, stirring to coat with curry paste. Stir in coconut milk, sugar, fish sauce, and remaining 1 tablespoon soy sauce; simmer over medium heat until chicken is tender and cooked through, about 20 minutes. Serve curry with cilantro leaves.

Melt coconut oil in a heavy 4-quart pot over medium heat. Cook and stir onion until lightly browned, 5 to 7 minutes. Add ginger and garlic; cook and stir until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste; mix well.

Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.

Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Gather all ingredients.

Heat vegetable oil in a skillet over medium-high heat. Add onion, tomato, habanero pepper, garlic, curry powder, and thyme and cook, stirring, until onion is golden, about 7 minutes.

Stir in chicken and cook until chicken is lightly browned, about 5 minutes.

Pour water into the skillet. Reduce heat to low, cover, and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

Serve and enjoy!

Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.

Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.

Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.

Remove from heat and stir in pineapple. Serve over cooked rice.

Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.

Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.

Heat oil in a heavy pot over high heat. Add 1/2 of the chicken and cook until browned on all sides, 5 to 7 minutes. Transfer to a bowl. Repeat to brown remaining chicken.

Reduce the heat to medium, add onion to the chicken drippings, and sauté for 1 to 2 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add remaining spice blend; cook and stir for 1 minute. Pour in chicken broth; add browned chicken plus accumulated juices. Stir in peanut butter, ketchup, and brown sugar; bring to a simmer.

Reduce the heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, for 30 minutes. Stir in zucchini, bell pepper, poblano pepper, and 1/2 cup peanuts; continue to simmer until chicken juices run clear and vegetables are fork-tender, 30 to 40 minutes. Remove from the heat.

Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.

Preheat the oven to 425 degrees F (220 degrees C).

Place butternut squash in a baking dish, flesh-side up. Brush 1 tablespoon melted butter over flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.

Roast in the preheated oven until tender, about 1 hour. Remove squash from the oven and cool for 15 minutes.

Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in hot butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.

Scoop flesh from butternut squash and add to coconut milk mixture; pour in vegetable stock. Mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.

Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.

Ladle soup into bowls and top each with pumpkin seeds and a pinch of nutmeg.

Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.

Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat.

Garnish with fresh cilantro and serve with flat bread or rice.

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.

Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.

Add spinach to pot and cook for 5 more minutes. Serve!

Heat oil in a large stockpot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass, and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms, and tofu.

Pour in vegetable stock and water. Season with fish sauce, red pepper flakes, bay leaf, and lime leaves. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans.

Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Do not stir (leaving the chickpeas on the bottom and the sweet potatoes on top helps everything cook more evenly).

If you're around, stir the curry after about 4 hours and give it a check. At this point, the curry should seem soupy and the chickpeas will likely be edible, but still crunchy. If the slow cooker seems dry, add another half cup of water. (The curry will also be fine if you're not around to stir it.)

Total cooking time will depend on your slow cooker and your chickpeas. The curry can be served any time after the chickpeas are soft and tender.

It's also fine to if the curry cooks a little longer, or if you leave it on the "warm" setting for a while. The recipe is very forgiving! The curry will get thicker and creamier the longer it cooks.

Stir the curry well. Taste and add additional salt if needed. Serve the curry over bowls of chopped spinach, stirring to wilt the spinach. (You can also stir the spinach directly into the curry if that's more convenient for you.)

Garnish with cilantro and a squeeze of lemon or lime.

Leftovers will keep for about a week or can be frozen for up to three months.

If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well.

Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme.

Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

The stew is better the day after, or even several days after, the day you make it.

Serve with Jamaican rice and peas, a coconut rice with kidney beans.

Did you love the recipe? Let us know with a rating and review!

Cook rice according to package directions.

Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.

Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.

Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.

Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want!

Cook the chicken: Cut the chicken breasts in half horizontally so they are very thin. Sprinkle chicken with curry powder, garlic powder, and onion powder. Season with salt and pepper. Sauté in a nonstick skillet over medium high heat with a drizzle of olive oil until golden brown and cooked through. When cooled, chop the chicken into small pieces and chill in the fridge.

Assemble your Curry Chicken Salad: Once the chicken is cool enough, mix in a medium bowl with all remaining ingredients. Season to taste with more curry powder, onion powder, garlic powder, and (obvi) salt and pepper. Serve over greens, on a croissant, on toast, in a wrap, or my personal favorite: on an everything bagel.

Start your rice, if you’re serving this over rice (highly recommend)! Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro.

Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.

Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.

Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry to make the whole thing just sing harmony in your mouth. Yummy.

Serve over rice, topped with remaining peanuts/cilantro.

Preheat oven to 275 degrees F (135 degrees C).

In a medium saucepan over medium high heat, mix together curry powder, Worcestershire sauce, garlic salt, cayenne pepper, maple syrup and golden currants. Bring to a boil and remove from heat.

In a large bowl, toss together corn chips, crispy corn cereal squares, mini pretzels and popped popcorn. Pour in curry powder mixture and toss gently to attain an even coating.

Bake in the preheated oven 30 minutes, or until crisp and lightly browned.