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How do you use curry powder - other than curry?

Other than a dish intended to be curry, what do you sprinkle curry powder on? I have a jar of hot curry powder begging to be used in something other than a standard preparation. What are your favorite ways to add a hint of curry?

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  1. Add some to carrot soup (http://www.foodnetwork.com/recipes/ra...


    Use instead of S&P on cauliflower and roast it. Alternatively, make a curry yogurt sauce to serve with roast cauliflower.

    Use it in marinades, meatloaves...

    1 Reply
    1. re: bobabear

      I agree about using it in carrot soup and also squash soup and sweet potato soup. Fabu!

    2. pumpkin soup (and to carrot soup already mentioned also great)
      added to egg salad
      in deviled eggs
      added to chicken salad
      roasted potatoes
      breading for chicken cutlets
      not just in dip but also sprinkled over roasted brussel spouts, green beans and cauliflower (make a paste with olive oil and spread it over vegetables).

      1. Just so you know, 'curry' refers to the finished dish, and not to any specific ingredient or spice mixture. An Indian curry does not contain curry powder (though Thai-style curries do contain curry paste). You can't add a hint of curry to anything, any more than you can add a hint of stew or a hint of braise.

        That said, try browning some onions, stirring in some curry powder, and adding eggs and/or cooked potatoes.

        4 Replies
        1. re: Scrofula

          that's true. Curry powder is what I was referring to.

            1. re: HillJ

              Freshly ground coriander makes a difference here. The citrusy flavors are much more pronounced.

              1. re: JungMann

                Thanks much JungMann. I'm going to give this recipe a try over the weekend. Luckily, I have all of the ingredients on hand.

          1. A bit of curry powder adds mystery and something delicious to a lot of sweets. Chocolate, shortbread, bananas, sweet potatoes all pair well with curry powder. Epicurious' curry coriander shortbread is actually the recipe that makes the most use of my curry powder.

            Egg salad and tuna also work well with curry powder, with both also benefiting from the additional spice of harissa. For some reason, I was just never a fan of curried chicken salad.

            2 Replies
            1. re: JungMann

              JungMann, would you share your link to that Epicurious recipe, thank you.

              I adore curried chicken salad! But I like it even more in eggs.

              1. re: JungMann

                I mixed up tuna salad with Harissa for dinner tonight, great combination.

                1. I use it in a roasted carrot dip, sprinkled on sautéed spinach & onions with coarsely ground mustard seed (not mustard powder), cumin, a pinch of red pepper flakes and a drizzle of olive oil and in a roasted veggie vinaigrette

                  1 Reply
                  1. re: Cherylptw

                    Wow that vinaigrette sounds outstanding.

                  2. There's a Chinese Take-Out place near me that has the really great Fried Chicken Wings....their secret is dusted in Cornstarch and accented by the addition of Curry Powder.

                    8 Replies
                    1. re: fourunder

                      I love those wings! Ahaha! It's actually the only place I order fried chicken wings.

                      OT buy fourunder I've been thinking about you, what the heck is a round tip sirloin steak and does it not lend itself to a quick sear even when cut thin? I met shoe leather tonight. Nothing like
                      top sirloin though I expected it would be tougher but not that tough.

                      1. re: fldhkybnva

                        Sirloin Tip is considered from the Bottom Sirloin if not mistaken. It's not a popular cut for steaks in the States, but it's a popular cut in the UK, often used like many in the States who enjoy a Top Round London Broil.

                        Sirlloin Tips in restaurants are sometimes Whole Tenderloin scraps, but more often than not, they are scraps cuts from the Knuckle Joint.. Sirloin Tip Roasts are generally cut from the Knuckle, but it is often mislabeled.

                        If making steak out of the cut, it needs to be pounded and broken down in a marinade which has acid.....much like the way Latin recipes call for.

                        I'd pass on it myself unless I were roasting a large piece intending to slice it very thin. When you go to a buffet and see a large boned specimen called a *Steamship of Beef*....it is a Beef Knuckle. Some Chicago Italian Beef Sandwiches also use this as their preferred beef cut.

                        1. re: fourunder

                          Great thanks. I'm used to flap also sometimes called sirloin tips but this seems completely different and as you describe and even seem opposite for both including the word "tip." Flap is a well marbled gem, this has no marbling at all. Looks like a ball tip from my quick google search. Thanks, wealth of knowledge.

                          1. re: fourunder

                            It's possible that you're right that its a popular cut here in the UK - but it's not a name I recognise. Presumably we must call it something else - any idea what that might be?

                            Looking at this comparison page (http://en.wikipedia.org/wiki/Cut_of_b...), it doesnt look as though American Bottom Sirloin, really equates to a British steak cut. Although several American cuts appear to be classed as "rump" here, which is a steak cut (and what i would generally order on the rare occurances when I order a steak)

                            1. re: Harters

                              This is sort of what they look like, I think it's basically round.

                              1. re: fldhkybnva

                                Doesnt look like a British steak cut to me. More like a slice from a joint of topside (a cut we'd usually roast.

                                I think the Wiki article imay not be that accurate (no surprise there, then) about British cuts. I notice there no fillet on the diagram (tenderloin in American English).

                                1. re: Harters

                                  The terms "filet" and "tenderloin" are interchangeably used in the U.S.

                                  (filet for meat, fillet for fish)

                              2. re: Harters

                                Bottom Sirloin is also known in the U.S. as Butt Steak and Grill Steak - it is considered to be a cheaper, tougher steak than Top Sirloin.

                        2. I add it to all fried rices.

                          1. I put a small pinch, just a little, in my béchamel when making mac and cheese. Not enough to bring it to the realm of curried mac and cheese, not that that would be bad, but just a hint that seems to amp up the cheesiness in the dish.

                              1. re: King of Northern Blvd

                                I keep a bottle with about a tablespoon of Curry Powder to a pint of EVOO to sprinkle on air-popped corn instead of butter. It is shelf stable and adds great flavor to the popcorn.

                              2. A very small pinch is good in a shrimp/lemon/onion/white wine dish. It is also good in mayonnaise with a little extra lemon with steamed broccoli.

                                1. I like to use preblended ground spices in lots of soups and braises, just a small amount that doesn't scream curry but fills out the flavor profile.

                                  1. Thanks for asking the question. I'm loving all the suggestions!

                                    1. Grilled cheese sandwiches, something I learned from an Indian grad student way back in the 70s when it was about the only thing resembling an Indian spice available.

                                      1. In my roasted butternut squash/coconut milk soup
                                        For roasted crispy chickpeas
                                        Dal- even if it is untraditional

                                        1. Chicken Salad.

                                          Homemade pickles.

                                          1. Toss with winter squash or sweet potatoes and roast

                                            Also once made spaghetti squash with curry powder

                                            1. It is good on a fried egg, along with smoked paprika.

                                              1. the amazing chicken salad with grapes, almonds, celery, soy sauce, mayo, water chestnuts and curry powder! http://www.foodnetwork.com/recipes/pa...! (this recipe is not paula deen's, per se, it is a "community" kind of recipe -- and pre-dates the paula deen media days, fyi).

                                                i've been loving this salad for at least twenty years, ever since i first tasted it at my sister's house. she had gotten the recipe from her friend. it was a "viral" phenomenon before the internet was a common thing -- at least it was in the south. it was spread "word of mouth."

                                                some people use pineapple instead of mango chutney. some versions serve it in a half pineapple for presentation "wow."

                                                you may think the combo is strange, but it is a magic alchemy. i've always tried to promote it on chowhound, because it really is delicious.

                                                1. Does anyone have a recipe for curry puffs they'd care to share. I haven't attempted them at home much but I do enjoy them prepared at Thai & Indian restaurants.

                                                  7 Replies
                                                  1. re: HillJ

                                                    Rasa Malaysia has a good recipe for Southeast Asian curry puffs with laminated pastry.

                                                    For an Indian potato and peas filling, I would not use curry powder. A hint of ground fenugreek is all that's needed to add a "curry" flavor, but the dominant spices would be mustard seed, lightly crushed coriander seed, cumin seed and garam masala.

                                                    1. re: JungMann

                                                      Thank you, JungMann. I'm also going to do a bit of reading up.

                                                      1. re: HillJ

                                                        If you want a one-ingredient seasoning for the Indian filling, I figure you could probably use pav bhaji masala. It's smoky, spicy and tangy so it covers all your bases. The cooked vegetables traditionally are eaten with buttered bread, but if they're cooked dry, they could be pretty tasty in puff pastry.

                                                        1. re: JungMann

                                                          When I return to the spice market nearby I'll inquire. The Mgr is very good about steering me in helpful directions; one spice over another. Sometimes he takes out a bit of yogurt, sprinkles in the spice or spice mix so I can get a sense of the smoky or tangy differences. He's been so helpful to me.

                                                    2. re: HillJ

                                                      I make the recipe for flakey curry turnovers from Asian Wraps by Nina Simonds. It is on the internet, but I can't provide a link from my tablet. They are really good, even if you use a purchased pie crust.

                                                        1. re: HillJ

                                                          Yes it is! Thanks for adding the link!

                                                    3. My husband is from India and he has become a very good cook. He makes dishes from his childhood, but has learned to make them a bit fresher and not too mushy. He uses curry powder to make a fried potato dish that we love. Just chop up potatoes, sprinkle with curry powder and fry with onion in olive oil for about a half hour. You can add some peas for color. You can also mix some into the yogurt marinade for tandori chicken.

                                                      My advice is to taste the curry powder raw and let your imagination go to work. Don't limit yourself to a specific cuisine.

                                                      1. I agree with the previous posters who have mentioned pumpkin soup, roasted winter squash, roasted cauliflower, and chicken salad.

                                                        I'll add Country Captain, a wonderful old southern chicken dish with a curried tomato sauce, almonds and raisins. Here's a typical recipe for it:

                                                        6 Replies
                                                        1. re: AmyH

                                                          good old country captain! love it!

                                                          1. re: alkapal

                                                            Now I really want some. I haven't made it in years. I'll have to make some this weekend.

                                                            1. re: AmyH

                                                              It's probably been 20 years since I made Country Captain! Thanks for the reminder.

                                                              Also add curry powder to Shepherd's Pie.

                                                          2. re: AmyH

                                                            I haven't made this in a while, but this soup riff on country captain, or something like it, is something I used to make regularly: http://www.epicurious.com/recipes/foo...

                                                            1. re: Caitlin McGrath

                                                              Could you further describe the broth, is it thin like a traditional soup broth or more like a thick stewish broth? The ingredients are so interesting in combination.

                                                              1. re: HillJ

                                                                It's thin, think traditional brothy chicken or vegetable soup.

                                                          3. Curry Ketchup. Got hooked on this stuff in Germany many years ago. It was a condiment for Shashlik(sp), sold on the streets in Nurnburg. I believe it is commercially available, but simple to make to taste.

                                                            1. When I was still eating wheat we used it on banana and prosciutto pizza which we were turned onto by some Swedish friends. Don't knock it til you try it.

                                                              1. Curry fried rice is good. Also you can heat some oil with the curry powder and make curry oil. Would be tasty on all kinds of stuff.

                                                                1 Reply
                                                                1. re: youareabunny

                                                                  This reminds me that I need to make Singapore noodles again. That is probably my favorite savory curry powder dish.

                                                                2. Brown a little in butter and then mash it into boiled turnips to eat with roast beef or pork.

                                                                  1. I'll throw in one of SO's favorites - curry cilantro butter

                                                                    1. Believe it or not, its good added to sour cream and used as hamburger condiment. A NYC restaurant called Elephant & Castle did that a few decades ago.

                                                                      1. I love curry powder on french fries with a bit of salt.

                                                                        1. Mulligatawny Soup!

                                                                          Add curry to basic chicken gravy, and simple frittatas can become egg foo yung.

                                                                          +1 on egg salad, my longtime favorite is curried egg salad with chopped green olives

                                                                          +1 on curried chicken salad, with celery, apple and raisins

                                                                          +1 on curry with sweet potatoes

                                                                          1. Ina Garten's lentils with curry are fantastic. Vegetarian too, if you are into that.

                                                                            1. I sprinkle curry powder on skinless boneless chicken thighs with olive oil and lemon juice and bake or grill them. So good.
                                                                              This a great question, I always have a jar of curry powder that I don't use enough. Great suggestions.

                                                                              1 Reply
                                                                              1. re: itsmejessica

                                                                                This is my plan for lunch tomorrow served with hummus