Curriedpecans Recipes

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CURRIED PECANS

These buttery pecans have a mild curry flavor that appeals to all palates.

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 2 cups.

Number Of Ingredients 4



Curried Pecans image

Steps:

  • In a large bowl, combine the butter, curry and salt. Add pecans and toss to coat. Transfer to a foil-lined 11x7-in. baking pan., Bake at 350° for 15-20 minutes or until toasted and crisp, stirring three times. Cool on a wire rack. Store in an airtight container.

Nutrition Facts : Calories 300 calories, Fat 32g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 255mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein.

3 tablespoons butter, melted
1-1/4 to 1-1/2 teaspoons curry powder
1/2 teaspoon salt
2 cups pecan halves

CANDIED CURRIED PECANS

These pecans are a standard nibble at our house during the holiday season. Pecans can be made 1 week ahead. Store in an airtight container at room temperature.

Provided by JennG

Categories     Appetizers and Snacks     Nuts and Seeds

Time 50m

Yield 12

Number Of Ingredients 8



Candied Curried Pecans image

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil.
  • Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.
  • Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet.
  • Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 7.2 g, Cholesterol 5.1 mg, Fat 21.4 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 200.7 mg, Sugar 4.1 g

1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ¼ teaspoons coarse kosher salt, divided
¾ teaspoon curry powder
¼ teaspoon cayenne pepper
2 tablespoons honey
2 tablespoons unsalted butter
3 cups pecan halves

CURRIED PECANS

An excellent snack for most any occasion--holidays, camping, sporting event get togethers, lunchboxes, etc. We can't stop eating them! These make a great gift, just cut a piece of cellophane and wrap into a cone shape tied with a colorful ribbon, or place in a pretty tin. They will be appreciated.

Provided by Brenda.

Categories     Lunch/Snacks

Time 1h30m

Yield 1 pound

Number Of Ingredients 7



Curried Pecans image

Steps:

  • Preheat oven to 250°F.
  • In a medium bowl, mix egg white with water until a bit frothy.
  • Stir in the pecans and mix until pecans are well coated with egg white mixture.
  • Combine sugar, orange rind, seasoned salt and curry powder in a Ziploc bag.
  • Remove pecans from egg white bowl,and add to the bag. Discard any remaining egg white mixture.
  • Seal up the bag and shake vigorously to coat pecans with spices.
  • Spread nuts onto two baking sheets and place in oven. I line mine with parchment paper.
  • Bake pecans for 20 minutes, then remove from oven and stir and spread out on pan again.
  • Turn off oven, place pecans back in the oven, and crack oven door. Let them remain there for 45 minutes to 1 hour, or until they are crisp.
  • Enjoy!

1 lb pecans, whole
1 egg white
1 tablespoon water
2 tablespoons sugar
2 teaspoons orange rind, finely grated
1 teaspoon seasoning salt (such as Lawry's)
1 teaspoon mild curry powder (sometimes I use 1/2 hot- 1/2 mild for a little more kick)

CURRIED CHICKPEAS

Provided by Roger Mooking

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Curried Chickpeas image

Steps:

  • In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir.
  • Pour in the chicken stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter.

1 teaspoon vegetable oil
1/2 onion, finely diced
1 carrot, finely diced
1 clove garlic, finely diced
2 tablespoons curry powder
Splash white wine
4 plum tomatoes, coarsely chopped
1 (19-ounce) can chickpeas, rinsed and drained
1 cup chicken stock
1 tablespoon sugar
Kosher salt
1 tablespoon butter, cold

CURRIED POTATOES AND CHICKPEAS

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 11



Curried Potatoes and Chickpeas image

Steps:

  • Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
  • Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
  • Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
  • Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)

CURRIED CHICKPEAS

Add some spice into your day with our Curried Chickpeas recipe. Fresh ginger, garlic and curry powder give our curried chickpeas their distinctive taste. With only 25 minutes prep time, this Healthy Living recipe is the perfect addition to a weeknight meal!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, about 1/2 cup each

Number Of Ingredients 9



Curried Chickpeas image

Steps:

  • Melt butter in medium saucepan on medium heat. Add onions; cook and stir 3 min. Add garlic, ginger and curry powder; cook and stir 1 to 2 min. or until fragrant.
  • Add chickpeas, ketchup and water; mix well. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
  • Stir in sour cream.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

1 Tbsp. butter
1/4 cup chopped onions
2 cloves garlic, chopped
1 Tbsp. minced fresh ginger
1 tsp. curry powder
1 can (16 oz.) chickpeas (garbanzo beans), rinsed
1/4 cup HEINZ Ketchup Blended with Real Jalapeño
1/2 cup water
2 Tbsp. sour cream

CURRIED CHICKPEAS

Serve this side as part of an Indian meal for a healthy bit of spice

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 14



Curried chickpeas image

Steps:

  • Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
  • Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
  • Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

2 tbsp vegetable oil
1 tsp cumin seeds
1-2 red chillies , deseeded and chopped
1 clove
1 small cinnamon stick
1 bay leaf
1 onion , finely chopped
½ tsp ground turmeric
2 garlic cloves , finely chopped
400g can chickpeas , rinsed and drained
1 tsp paprika
1 tsp ground coriander
2 small tomatoes , chopped
1 tbsp chopped coriander

BASIC CURRIED ROAST CHICKPEAS

Avoid the 3pm sugar crash with these healthy curried roast chickpeas that make a perfect snack. You can use the recipe as a base to make other snacks too

Provided by Sophie Godwin - Cookery writer

Categories     Snack

Time 25m

Number Of Ingredients 5



Basic curried roast chickpeas image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Drain the chickpeas and pat with a tea towel to remove as much moisture as possible. Tip them onto a roasting tray, toss with the oil, seeds and seasoning and roast for 20 mins until golden brown. Toss in the curry powder and enjoy. Use the recipe as a base to make: Curry leaf popcorn Chickpea Bombay mix Curried hummus

Nutrition Facts : Calories 200 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein

2 x 400g cans chickpeas
1½ tbsp rapeseed oil
1 tsp caraway seeds
1 tsp mustard seeds
1 tbsp curry powder

CURRIED CHICKEN

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16



Curried Chicken image

Steps:

  • Combine 1 1/2 cups water with rice in heavy-bottomed pot. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
  • Meanwhile, wash, dry and cut the chicken into small chunks.
  • Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden. Remove and set aside.
  • Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
  • Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
  • Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
  • Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce. Serve over rice.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 10 grams, Carbohydrate 90 grams, Fat 15 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 268 milligrams, Sugar 18 grams, TransFat 0 grams

3/4 cup long grain rice
8 ounces skinless, boneless chicken breasts
1 teaspoon olive oil
1 8-ounce onion or 7 ounces chopped onion (1 2/3 cups)
1 large clove garlic
1 teaspoon ground cumin
1 teaspoon fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon hot-pepper flakes
4 ounces whole peeled carrots or 4 ounces chopped carrots ( 3/4 to 1 cup)
1 1/2 pounds ripe field tomatoes
2 tablespoons no-salt-added tomato paste
Fresh pineapple
Fresh coriander

HOT CURRIED FRUIT

Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. -Elizabeth Hunter, Prosperity, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 8



Hot Curried Fruit image

Steps:

  • In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.

Nutrition Facts : Calories 244 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.

2 cans (15 ounces) apricot halves, drained
1 can (29 ounces) pear halves, drained
1 can (29 ounces) peach halves, drained
1 can (20 ounces) pineapple chunks, drained
3/4 cup golden raisins
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon curry powder

MOM'S CURRIED FRUIT

This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!

Provided by Carrie

Categories     Side Dish     Curry Side Dish Recipes

Yield 9

Number Of Ingredients 9



Mom's Curried Fruit image

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
  • Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g

1 (16 ounce) can sliced pears, well drained
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
2 (15 ounce) cans sliced peaches
1 (4 ounce) jar maraschino cherries
¼ cup packed brown sugar
¼ cup white sugar
3 teaspoons curry powder
2 tablespoons butter

CANDIED CURRIED PECANS

Categories     Candy     Bake     Pecan     Curry     Fall     Honey     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 8



Candied Curried Pecans image

Steps:

  • Preheat oven to 250°F. Line large rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
  • Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat; remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet.
  • Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans. (Can be made 1 week ahead. Store airtight at room temperature.)

1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons honey
3 cups pecan halves

DAD'S CURRIED CHICKEN

This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.

Provided by Ramin Ganeshram

Categories     Dinner     Curry     Chicken     Hot Pepper     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Garlic     Herb

Yield 6-8 servings

Number Of Ingredients 11



Dad's Curried Chicken image

Steps:

  • Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
  • Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
  • Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
  • Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.

1 (4-pound) chicken, cut into 8 pieces, skin removed
1 tablespoon freshly squeezed lime juice
2 tablespoons Green Seasoning
1 teaspoon coarse salt
1 Scotch bonnet pepper or other hot red chili pepper, finely chopped
2 cloves garlic, crushed
¼ cup Trinidad Curry Powder
2 tablespoons canola oil
1 medium onion, chopped
1 cup chicken stock or water
Roti or white rice, for serving

CANDIED CURRIED PECANS

Makes a delicious snack or to have out for guests. Also great as a gift idea around Holiday time. Can be made one week ahead. From Bon Appetit

Provided by Bev I Am

Categories     Lunch/Snacks

Time 1h

Yield 3 cups

Number Of Ingredients 8



Candied Curried Pecans image

Steps:

  • Preheat oven to 250°F.
  • Line large rimmed baking sheet with foil.
  • Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
  • Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat.
  • Add pecan halves and stir to coat; remove from heat.
  • Add spice mixture and toss to coat pecans evenly.
  • Spread pecans in single layer on prepared baking sheet.
  • Bake pecans until dry and toasted, about 40 minutes.
  • Cool completely.
  • Separate pecans (Can be made 1 week ahead. Store airtight at room temperature.).

1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/4 teaspoons kosher salt
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons unsalted butter
2 tablespoons honey
3 cups pecan halves

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