For the curry: Heat the oil in a large pot over medium-high heat until hot. Reduce the heat to medium. Add the curry powder and cook, stirring constantly so the powder doesn’t burn, until …

For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant ...

Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 …

Deselect All. Chicken Marinade: 1 1/4 cup whole milk yogurt. 1 tablespoon finely grated ginger 4 teaspoons kosher salt 1 teaspoon Kashmiri red chili powder (see Cook's Note)

For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag.

Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls. Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins.

3 teaspoons curry powder. 1/2 teaspoon cayenne. 1 teaspoon cinnamon. 1 teaspoon cumin. 2 carrots, peeled and sliced on diagonal. 1 1/2 cups low sodium chicken stock. 1 cup broccoli …

Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. …