Curry powder is considered to be one of the world’s oldest spice mixes. While most often associated with Indian food, it is used in almost every cuisine in the world. Did you know that the original recipe did not have chili peppers on it? It wasn’t until Christopher Columbus traded chili seeds to India that the recipe we love today was born.
Try these 3 special curry recipes at home:
The Curryflower
What you need:
- 1 head cauliflower, stems removed
- 2 onions, chopped
- 1 clove garlic, minced
- 1 jalapeno pepper, chopped
- 1 cup chopped tomato
- 1 cup chicken broth
- 1/4 cup chopped parsley
- 1/4 cup vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
In a large skillet over medium heat, heat vegetable oil and cook and stir cauliflower florets for 8 to 10 minutes or until lightly browned. Remove from heat and transfer to a bowl. In a blender or food processor, mix together and puree onion, tomato, jalapeno, parsley, cumin, coriander and turmeric. Pour mixture in a skillet and cook for 8 to 10 minutes or until slightly thickened. Add cauliflower, garlic, chicken broth and salt. Cook and stir until florets are tender.
Sweet Chicken Curry Salad
What you need:
- 4 boneless and skinless chicken breast halves, cooked and diced
- 4 onions, chopped
- 1 stalk celery, diced
- 1 red apple, peeled, cored and sliced
- 3/4 cup light mayonnaise
- 1/3 cup seedless green grapes, sliced in half
- 1/3 cup golden raisins
- 1/2 cup chopped toasted pecans
- 1/2 teaspoon curry powder
- 1/8 teaspoon ground black pepper
In a large salad bowl, mix together chicken, onions, celery, apple, grapes, raisins, pecans, curry powder and ground black pepper. Top with mayonnaise. Stir until all ingredients are well-combined. Cover and refrigerate for 15 to 20 minutes. Serve with toasted bread if desired.
Mussels in Tropical Curry Butter
What you need:
- 1 kilogram mussels, scrubbed and debearded
- 2 limes, 1 thinly sliced, 1 sliced into 4 wedges
- 2 cloves garlic, pressed
- 1 cup chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 3 tablespoons butter, softened
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
In a small bowl, combine garlic, butter, curry powder, cumin and salt. Divide the mussels into 4 and place each portion on a large sheet of heavy duty aluminum foil. Divide the curry butter into 4, pour over each portion then sprinkle with red bell pepper and parsley. Top each portion with lime slices. Fold each foil to create a packet then cook on a pre-heated grill until all mussels have opened, about 5 to 10 minutes. Transfer mussels into serving plates and garnish with lime wedges.
If you love the ever-popular golden spice, you’ll definitely fall in love with these curry recipes!
