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
MASALA POPCORN
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix during the American holiday season.
Provided by Vikram Sunderam
Categories HarperCollins Corn snack Coriander Fennel Cumin Chile Pepper Curry Quick & Easy Vegan Vegetarian Wheat/Gluten-Free
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Place the popcorn in a large bowl.
- In a small saucepan, heat the oil over medium-high heat until it shimmers. Add the fennel seeds, coriander seeds, and cumin seeds and let them crackle. Stir in the green chile, curry leaves, Kashmiri chile powder, turmeric, and asafetida. Pour the mixture over the popcorn. Add the sugar and salt and stir or toss to coat evenly. (Keep tossing as you eat it to distribute the spice.)
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.
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
More about "curry leaf popcorn recipes"
CURRY LEAF POPCORN CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
5/5 (5)Estimated Reading Time 3 minsServings 4-6
- Heat a dry small skillet over medium-high. Toast cardamom seeds, coriander, cumin, and peppercorns, tossing often, until fragrant, about 1 minute. Transfer half of the spices to a spice mill or mortar and pestle and grind to a fine powder; set aside.
- Blend remaining whole spices, buttermilk, lime juice, serrano chiles, scallions, ginger, garlic, 15 curry leaves, 1 Tbsp. salt, and 1 tsp. cayenne in a blender until smooth. Transfer to a large resealable plastic bag. Add chicken, seal bag, and turn chicken to coat. Chill at least 4 hours and up to 8.
- Combine reserved ground spice mixture, flour, baking powder, baking soda, and remaining 1 tsp. salt and ½ tsp. cayenne in another large resealable bag. Finely chop remaining 10 curry leaves and add to bag. Shake vigorously to combine.
- Pour oil into a large heavy pot fitted with a deep-fry thermometer to a depth of 1½". Heat over medium-high until thermometer registers 350°.
CURRY POPCORN RECIPE - TODD PORTER AND DIANE CU - FOOD …
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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.
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