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This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.
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A creamy, curried carrot soup is ready in under an hour with the help of a pressure cooker. Garnish with finely chopped green onions and serve with warm bread.
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Everyone will enjoy this salad featuring wild rice, cooked chicken, and crunchy cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor.
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Soaked in a brine made from beer and water, the chicken is then rubbed with a homemade spice mixture, and cooked over hot coals and hickory or mesquite chips. The rub is made from cumin, curry powder, chili powder, paprika, and cayenne pepper.
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Quinoa is tossed with toasted almonds, dried cranberries, bell peppers, curry powder, and fresh cilantro in this tasty salad.
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Spice up your usual chicken and veggies with a kick of Indian spices.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
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This simple gourmet appetizer combines artichoke, garlic, and lemon to create a savory spread perfectly suited for crispy baguette slices.