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A family-pleasing chicken and rice casserole gets a flavor lift from wild rice mix and curry. Bone-in chicken thighs will stay moist.
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To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger, and garlic. Before serving, she adds a little bit of Tabasco sauce and a drizzle of tarragon-infused oil.
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This unusual-sounding flavor combination turns plain old popcorn into an exotic (but still easy-to-make) snack.
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This is great for turkey leftovers. Simple, quick and flavorful. This is a good one for substitutions too. I've used white wine in place of lemon, sour cream in place of yogurt, chicken in place of turkey and Indian naan in place of the pita. Enjoy!
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Cabbage is simmered with coconut milk and curry, making a wonderful side dish to serve with fried fish!
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Coconut milk smoothes out this spicy curry. Add your favorite vegetables and rice for a superb, complete dinner.
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Cilantro and yogurt give these samosas the Indian flavor. This is an amazing recipe that will surprise you with how easy it is to make samosas like an Indian restaurant.
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Rotisserie chickens makes this salad extra easy.
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Get Christina's Peanut Brittle Pork Satay with Peanut Sauce Recipe from Food Network
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Tofu is fried, then simmered in a curry coconut sauce with cilantro. A delicious light meal that goes great with rice or noodles.
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Get Chicken-Chickpea Curry Recipe from Food Network
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Your fresh carrots never tasted better than they will in this vegan soup, lightly and warmly spiced with curry and ginger, and simmered in creamy coconut milk. And it only takes 35 minutes.