CURRY LEAF POPCORN
Rustle up this healthy curry leaf popcorn the next time you have a snack attack. The recipe uses our curried chickpeas recipe, which you could make ahead
Provided by Sophie Godwin - Cookery writer
Categories Snack
Time 4m
Number Of Ingredients 5
Steps:
- Mix the curried chickpeas (see recipe here) with the popcorn, curry leaves and curry powder. Fry the mixture in the rapeseed oil, cool slightly and dig in.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
COCONUT CURRY POPCORN
Savory spices and toasted coconut -- reminiscent of your favorite curry -- make this snack hard to resist.
Provided by Food Network Kitchen
Time 25m
Yield about 12 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool.
- Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat.
- Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
- Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm.
CURRIED POPCORN
Steps:
- Pop the popcorn according to package directions. Place the popped corn in a large brown paper bag. Add the curry powder, Creole seasoning and butter. Shake to coat.
CURRY LEAF POPCORN CHICKEN
Reprinted from Season by Nik Sharma with permission by Chronicle Books, 2018. My husband, Michael, grew up on a farm in the Deep South, and he taught me to love fried chicken. But I learned to make this dish from our dear friend Raina Pearce, who always shakes the chicken (or even shrimp) in small batches in resealable plastic bags to get a uniform coating of flour. Her method has never failed me.
Provided by Food.com
Categories Chicken
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat a small, dry skillet over medium-high heat. Add the cardamom, coriander, cumin seeds, and the peppercorns, and toast for 30 to 45 seconds, swirling the mixture occasionally until the seeds release their aroma and start to brown. Divide the toasted spice mixture in half. Transfer one half of this mixture to a spice grinder and pulse to a fine powder. (You can prepare the spices up to 1 week in advance and store in an airtight container in a cool, dark place.).
- In a blender, combine the remaining toasted spice mixture with the buttermilk, serrano chiles, scallions, 15 of the curry leaves, the garlic, 1 tsp of the cayenne, the ginger, lime juice, and 1 Tbsp of the salt. Pulse until completely smooth and transfer to a large resealable plastic bag. Pat the chicken breasts dry with paper towels. Trim excess fat from the chicken, and cut the flesh into 1 in [2.5 cm] cubes. Add to the marinade. Seal the bag and shake to coat evenly. Refrigerate for 4 hours.
- Meanwhile, prepare the dredging mixture. In a large resealable plastic bag, combine the remaining half of the ground spice mixture with the flour, baking powder, baking soda, remaining ½ tsp cayenne, and remaining 1 tsp salt, shaking vigorously to blend. Finely chop 10 of the remaining curry leaves and add them to the dredging mixture. Seal the bag and shake again to mix well.
- Once the chicken has marinated, use tongs to lift out half the chicken pieces, shaking off the excess batter, and transfer to the bag with the dredging mixture. Seal the bag and shake to coat evenly. Transfer the chicken pieces to a wire rack. Repeat with the remaining chicken.
- In a medium Dutch oven, heat the oil over medium-high heat to 350°F [180°C]. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, 4 to 5 minutes. Using a slotted spoon or a spider, transfer the chicken to paper towels to drain.
- After the chicken is cooked, prepare the garnish: Cut the Thai chiles in half lengthwise. In the hot oil left in the pot, deep-fry the chiles and remaining 5 curry leaves until crispy, 30 to 40 seconds. Drain on paper towels.
- Put the chicken on a serving plate, garnish with the chiles and fried curry leaves, and serve hot with the maple-vinegar sauce or hot sauce.
- the approach:.
- Whenever I make popcorn chicken or fry larger serving pieces, I flavor the dish in stages. The whole spices are toasted to activate their oils. These are then blended into buttermilk to create a savory marinade. More seasoning is then added to the flour in the dredging mixture, and finally, the hot little nuggets of chicken are topped with crunchy fried curry leaves and chile peppers. While we often eat this with a hot sauce or ranch dressing, the very best accompaniment is the maple-vinegar syrup or green chutney.
Nutrition Facts : Calories 2007.2, Fat 171.7, SaturatedFat 23.3, Cholesterol 150.2, Sodium 2383.9, Carbohydrate 59.5, Fiber 3.3, Sugar 7.1, Protein 59.8
CURRIED SALT POPCORN
It's fun to try new ways to eat popcorn! This has curry and salt with a little turmeric. Be adventurous! Adpated from Rachael Ray's Big Orange cookbook.
Provided by Sharon123
Categories Lunch/Snacks
Time 13m
Yield 2 quarts popped corn
Number Of Ingredients 6
Steps:
- Combine the popcorn and the oil in a large kettle or pot with a tight fitting lid and place over medium high heat.
- When the corn begins to pop, shake the pot constantly. When the popping slows, remove the pot from the heat and pour the butter over the top. Combine the spices and toss with the popped corn. Enjoy!
POPCORN SNACK MIX
"This snack mix has an irresistible bold, spicy taste," assures field editor Heidi Harrington of Steuben, Maine.
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield about 4 quarts.
Number Of Ingredients 8
Steps:
- In a large bowl, combine popcorn, peanuts, pretzels and crackers. Combine remaining ingredients. Pour over popcorn mixture; toss to coat. Place in two ungreased 15x10x1-in. baking pans., Bake, uncovered, at 250° for 1 hour; stir every 15 minutes. Store in an airtight container.
Nutrition Facts :
SPICY CURRY POPCORN
Fresh popcorn tossed with butter, brown sugar, and medley of curry-inspired spices - this snack strikes a truly addicting balance between spicy and sweet. If you're not sure about heat, reduce the cayenne pepper. But if you're all about the burn, go to town!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 11
Steps:
- Pop the popcorn, following manufacturer instructions for your particular popper. We have an old-fashioned style popper that takes two tablespoons oil. I use coconut oil which I account for in the recipe. You can also pop it in a large pot over the stove. If you use an air-popper, you won't use the oil.
- While the popcorn pops, set a small saucepan set over medium heat. Add the butter, brown sugar, spices, and 1/2 teaspoon salt. Stir until combined. Bring just to a boil and remove from heat. Note: if your particular popping method or popper requires close supervision, save this step until after your popcorn is popped.
- Transfer popcorn to a large bowl. Drizzle butter and spice mixture over popcorn, pausing to toss occasionally, until the popcorn is coated. Allow to cool for a couple of minutes, then serve.
CURRIED MICROWAVE POPCORN
Plain popcorn is an easy healthy snack, but it can be a little dull. If curry powder is not your thing, try chili powder or cinnamon sugar. Some kernels will remain unpopped.
Provided by PartialAgonist
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 7m
Yield 1
Number Of Ingredients 4
Steps:
- Pour popcorn into the paper bag; fold top over several times to seal.
- Heat in microwave until popping slows, about 2 minutes. Season popcorn with salt and curry powder; close bag and shake to evenly coat.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 37.5 g, Fat 2.5 g, Fiber 7.6 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 1164.8 mg, Sugar 0.7 g
More about "curried popcorn mix food"
CURRY POPCORN RECIPE - TODD PORTER AND DIANE CU - FOOD …
From foodandwine.com
4/5 (1)Total Time 15 minsAuthor Todd Porter And Diane Cu
- Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels and curry powder to the oil, and then shake the pot to gently toss the kernels until they are all coated with oil and spices. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape.
- Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl.
- If the butter isn’t melted yet, add the butter into the still hot pot and melt. Drizzle over the popcorn and season with salt and pepper, tossing occasionally as you butter, salt, and pepper the popcorn.
CURRIED POPCORN | READY SET EAT
From readyseteat.com
RECIPE: SWEET & SALTY CURRIED POPCORN | KITCHN
From thekitchn.com
CURRY POPCORN - COPYKAT RECIPES
From copykat.com
5/5 (3)Category SnackCuisine AmericanCalories 580 per serving
- In a small bowl combine the yellow curry powder, the salt, and the sugar. Stir until the mixture is uniform.
CURRIED POPCORN SNACK MIX | FRENCH'S
From mccormick.com
Cuisine AmericanCategory AppetizersServings 8
CURRIED SALT POPCORN RECIPE - FOOD.COM | RECIPE | POPCORN RECIPES ...
From pinterest.com
CURRY POPCORN SNACK MIX - TASTY YUMMIES
From tasty-yummies.com
CURRIED POPCORN RECIPE AND NUTRITION - EAT THIS MUCH
From eatthismuch.com
CURRY POPCORN CHICKEN — EAT CHO FOOD
From eatchofood.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CURRIED POPCORN MIX RECIPE BY SOUTHERN.CHEF | IFOOD.TV
From ifood.tv
10 BEST POPCORN SNACK MIX RECIPES | YUMMLY
From yummly.com
CURRIED POPCORN RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
FROM OUR EASY RECIPES FILE: CURRY POPCORN RECIPE - WE HEART THIS
From weheartthis.com
CURRY POPCORN RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT GOES GOOD WITH POPCORN? FOOD, DRINKS, AND MORE
From bestcornpopper.com
CURRIED POPCORN MIX RECIPE BY AMERICAN.FOODIE | IFOOD.TV
From ifood.tv
CURRIED POPCORN TOSS - BETTER HOMES & GARDENS
From bhg.com
HEALTHY SNACKS: CURRIED POPCORN
From peacefuldumpling.com
BEST CURRY POPCORN RECIPE - HOW TO MAKE CURRY BUTTER POPCORN
From food52.com
CURRY AND LIME SPICED POPCORN RECIPE - BBC FOOD
From bbc.co.uk
10 BEST POPCORN SNACK MIX RECIPES | YUMMLY
From yummly.com
HOMEMADE GINGER CURRY POPCORN - THREE OLIVES BRANCH
From threeolivesbranch.com
CURRIED POPCORN MIX - CALIFORNIA RAISINS IN CANADA
From californiaraisins.ca
CURRY LEAF POPCORN - ASIAN FOOD NETWORK
From asianfoodnetwork.com
DISNEYSEA CURRY POPCORN RECIPE: BEST 6 SERVING IDEAS
From skteamrecipes.com
SWEET AND SALTY CURRY POPCORN - FREE YOUR FORK
From freeyourfork.com
RECIPE FOR CURRIED POPCORN NIBBLES - RVNETUSA
From rvnetusa.com
CURRIED POPCORN MIX | RECIPE | RECIPES, POPCORN MIX, CURRY
From pinterest.com
CURRIED POPCORN MIX – CALIFORNIA RAISINS ASEAN.
SWEET AND SAVORY CURRIED POPCORN - THE DAILY MEAL
From thedailymeal.com
SWEET AND SPICY CURRIED POPCORN - SAVORY SIMPLE
From savorysimple.net
5 WAYS WITH FLAVOURED POPCORN | BBC GOOD FOOD
From bbcgoodfood.com
CURRY POPCORN RECIPE - VIET WORLD KITCHEN
From vietworldkitchen.com
CURRIED LENTIL AND SHRIMP POPCORNS – LADY AND PUPS
From ladyandpups.com
CURRIED SALT POPCORN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love