CURRY POWDER | RECIPES
Chicken Curry
Servings: 4 | Prep time: 10 mins | Cooking time: 25 mins
Ingredients:
1 lb - boneless skinless chicken breast; chopped into bite sized pieces
1 Tbsp - vegetable oil
1 Tbsp - minced garlic
1 - small yellow or white onion chopped
2 Tbsp - Mystikka Masala Curry Powder
1 Tbsp - Thai red curry paste
1- 15- ounce can of full-fat coconut milk
1/2 cup - water or chicken stock
1 Tbsp - brown sugar
1 tsp - fish sauce
2 Tbsp - fresh lime juice
salt to taste
handful fresh cilantro roughly chopped
4 cups - cooked white rice (for serving)
Directions:
1. Heat the oil in a large pot over medium low heat.
2. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened.
3. Add the chicken and cook for 2-3 minutes, browning it a little.
4. Add Mystikka Masala Curry Powder and paste; cook for 3-5 minutes.
5. Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.
6. Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed.
7. Stir in the brown sugar, fish sauce, and lime juice.
8. Taste and salt if needed
Top with fresh cilantro, serve over cooked rice.
NOTES: How thick you want your curry sauce is up to you, so you can add chicken stock or water to thin it after simmering. However, sometimes chicken will let out a lot of juice, and instead of needing to thin it, you might need to let it thicken more, so you would simmer longer. This will vary based on the heat of your stovetop and the ingredients you use, so adjust to your preference.
E N J O Y !
Easy Chickpea Curry
Servings: 4-6 | Prep time: 5 mins | Cooking time: 15 mins
Ingredients:
1 - yellow onion
1 - large garlic clove
1 tsp - grated ginger
1 Tbsp - coconut oil or olive oil
6 cups (5 ounces) - baby spinach leaves (or chopped spinach)
28-ounce can - crushed fire roasted tomatoes
1 Tbsp - Mystikka Masala Curry Powder
1 tsp - Mystikka Masala Ground Cumin
1/2 tsp - Mystikka Masala Ground Coriander
3/4 tsps - kosher salt
2 - 15-ounce cans chickpeas
1/2 cup - coconut milk
Cooked white or brown basmati rice, to serve
Directions:
If you’re serving with rice, start the basmati rice.
1. Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
2. In a large skillet, heat the oil over medium high heat.
3. Add the onion and saute for 5 minutes.
4. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
5. Carefully pour in the tomatoes, then add the Mystikka Masala Curry Powder, Mystikka Masala Ground Cumin, Mystikka Masala Ground Coriander, salt, and chickpeas.
6. Cook for 5 minutes until bubbly.
7. Stir in the coconut milk until fully combined, then remove from the heat.
8. Serve with basmati rice.
E N J O Y !
Curry Chicken Salad
Servings: 4 | Prep time: 15 mins | Cooking time: 30 mins
Ingredients:
DRESSING
1/4 cup - mayonnaise
1/4 cup - plain yogurt
1 tsp - lemon juice
1/2 tsp - honey
1 tsp - Mystikka Masala Curry Powder
1/4 tsp - salt
1/4 tsp - freshly cracked pepper
SALAD
2.5 cups - chopped cooked chicken
Pinch salt & pepper
2 - stalks celery
3 - whole green onions
1/2 cup - sliced almonds
1/2 cup - raisins
Directions:
1. Make the dressing by stirring together the mayonnaise, yogurt, lemon juice, honey, Mystikka Masala Curry Powder, salt, and pepper in a small bowl.
2. Taste the dressing and adjust the curry powder or salt if needed.
3. Season both sides of the chicken breasts with a light sprinkle of salt and pepper.
4. Cook the chicken breast in either a countertop grill or in a skillet until cooked through. Allow the cooked chicken breast to cool while you prepare the rest of the salad.
5. Finely dice the celery and slice the green onions. Place the green onion, celery, sliced almonds, and raisins in a large bowl.
6. Chop the chicken into small cubes and place them in the bowl with the celery, onion, almonds, and raisins.
7. Stir to combine.
8. Pour the dressing over top and stir to coat.
NOTES: You can use pre-cooked chicken, like rotisserie chicken, or cook boneless, skinless chicken breasts on a grill or in a skillet. You'll want about 2.5 cups once chopped, which for me was two breasts or about 1.5 lbs. raw.
E N J O Y !
Jamaican Jerk Chicken with Black Beans, Mango Jicama Slaw, and Fried Plantains
Servings: 4 | Prep time: 30 mins | Cooking time: 30 mins
JERK CHICKEN:
Ingredients:
1 lb - halal or organic chicken thighs (boneless or bone in)
1 Tbsp - Jamaican jerk seasoning (use a no-salt added blend)
1 Tbsp - Mystikka Masala Curry Powder
1 Tbsp - garlic powder
1⁄2 tsp - Mystikka Masala Turmeric Powder
Salt to taste (be mindful of salt in jerk seasoning, do not add if on a low sodium diet)
1 tbsp - EVOO
Directions:
1. Mix all dry spices with EVOO.
2. Coat cleaned and trimmed chicken thighs (either bone in or bone out).
NOTE: If jerk seasoning contains salt, add only additional salt as needed.
3. Ideally flame grill chicken thighs and cook evenly until internal temperature is 165F. If baking desired, place in the oven at 400F for 15-20 minutes or until the internal temperature of chicken is 165F.
MANGO JICAMA SLAW
Ingredients:
1 - ripe mango, julienned
1⁄2 - medium sized jicama, julienned
1⁄2 cilantro - bunch, cleaned and finely chopped
1⁄8 tsp - Mystikka Masala Indian Chili Powder
1⁄2 tsp - iodized salt (do not add if on a low sodium diet)
1 - Fresh Lime, cut in half
Directions:
1. Combine julienned mango/jicama into a bowl.
2. Add in chopped cilantro, chili powder, salt, and freshly squeezed lime juice.
3. Mix well.
BLACK BEANS:
Ingredients:
16 oz - low sodium canned black beans
1⁄2 medium white onion, chopped
1 tbsp - chopped garlic 1 jalapeno, chopped and de-seeded
1 tsp - Mystikka Masala Ground Cumin
1 tsp - EVOO Salt to taste (do not add if on a low sodium diet) Chopped cilantro for garnish
Directions:
1. Heat a medium sized skillet over medium high heat on the stove and add EVOO.
2. Once EVOO hot, add chopped garlic and saute for 3 minutes.
3. Add in chopped onion and cook until translucent or if desired well done.
4. Add in chopped jalapeno and cook for 2 minutes.
5. Add in cumin powder and cook in spice for 3 minutes.
6. Add in black beans along with liquid and mix well. Cook for 5 minutes.
7. Add salt to taste.
8. If a more smooth consistency is desired, use a smasher and smash the beans. You can also blend in vitamix or blender for ultra smooth consistency.
9. Garnish with chopped cilantro.
E N J O Y !
Jerk Pineapple Sandwich with buttered mushrooms
Servings: 4 | Prep Time: 30 minutes | Cooking Time: 30 minutes
JERK CHICKEN:
Ingredients:
1 lb - halal or organic boneless chicken breast (cut into 4 oz portion) 1 tbsp - jamaican jerk seasoning (use a no-salt-added blend)
1 tbsp - Mystikka Masala Curry Powder
1 tbsp - garlic powder
1⁄2 tsp - Mystikka Masala Tumeric Powder
Salt to taste (be mindful of salt in jerk seasoning, do not add if on a low sodium diet)
1 tbsp EVOO
Directions:
1. Mix all dry spices with EVOO. Coat cleaned and trimmed chicken breast (either bone in or bone out). If jerk seasoning contains salt, add only additional salt as needed.
2. Ideally flame grill chicken thighs and cook evenly until internal temperature is 165F. If you want to bake, place in the oven on 400F for 15-20 minutes or until the internal temperature of chicken is 165F.
Buttered Mushrooms:
Ingredients:
2 cups - sliced cremini mushrooms, cleaned and washed
2 tbsp - unsalted butter
1⁄2 tsp - iodized salt
1 tsp - dried thyme
1 tsp - freshly chopped garlic
Directions:
1. In a medium sized skillet, add unsalted butter and heat over medium high heat.
2. Once butter is melted, add in freshly chopped garlic and saute for 2 minutes.
3. Add in thyme and cook spice for 2 minutes.
4. Add in sliced mushrooms and toss lightly with nonstick spatula until mushrooms are well
coated with butter and spice.
5. Cook mushrooms until soft and evenly cooked. Add salt to finish off seasoning.
Build the burger:
Ingredients:
Brioche bun (cut in half, buttered and toasted)\
Mixed romaine
Honey mustard
Sliced pineapple (can grill as well if desired)
Red onion, thinly sliced
Directions:
1. On a platter, place the base of the brioche bun to start building the sandwich.
2. Add honey mustard to the bottom bun.
3. Add 1 cooked jerk chicken breast.
4. Add the 1⁄4 mixed romaine.
5. Add 1 pineapple slice.
6. Add sliced red onion.
7. Add some buttered mushrooms to the burger if desired otherwise you can eat the mushrooms as a side.
8. Add honey mustard to the top bun then top off the burger (can use bamboo knot to hold sandwich together).
ENJOY!
Chicken Curry with Saag Paneer
Servings: 4 | Prep Time: 15-20 mins. | Cooking Time: 60-90 mins.
Ingredients:
1 lb - halal or organic chicken thighs
3 tbsp - Mystikka Masala Curry Powder
1 tbsp - mustard seeds
1 tbsp - Mystikka Masala Turmeric Powder
Salt to taste (do not add if on a low sodium diet)
Black Pepper to taste
Mystikka Masala Indian Chili Powder (for desired heat, I add 1⁄2 tsp)
1 tbsp - chopped garlic
1 tbsp - chopped ginger
2 serrano (spicier) or jalapeno peppers
1⁄2 white onion, chopped
3 tbsp - EVOO
Directions:
1. In a separate bowl, marinate chicken thighs with 1 tbsp Mystikka Masala Curry Powder, and 1 tbsp Mystikka Masala Turmeric Powder and cover and marinate in the fridge for 2-24 hours.
2. In a large pot, heat EVOO over medium high heat.
3. Once oil is hot, add in mustard seeds and allow to pop.
4. Once seeds are popping, add in chopped onions and peppers. Cook until translucent.
5. Add chopped ginger and garlic and cook for 3 minutes.
6. Add the rest of Mystikka Masala Curry Powder (2 tbsp) to the mixture and saute for 3 minutes.
7. Add marinated chicken thighs and toss well with mixture.
8. Add water or low sodium organic chicken broth into the pot and ensure ALL chicken is covered with liquid by 1 inch.
9. Turn heat to low/simmer and cover pot and allow to cook for 1-1.5 hours (in instapot can pressure cook for 30 minutes).
10. If cooking on the stove, stir chicken curry every 15-20 minutes to ensure no sticking on bottom.
11. Chicken curry gravy once cooked and reduced will have a nice, medium thickness that is not too runny but also not too thick.
12. Finish seasoning of curry with salt and pepper.
13. To add additional spice, add in Mystikka Masala Indian Chili Powder to the heat level desired.
14. Mix well and serve with basmati rice.
15. Garnish with chopped cilantro.
SAAG PANEER
Ingredients:
2 pkg - frozen spinach (thawed)
2 cups - chopped paneer (Indian ricotta cheese) or tofu
1 tbsp - Mystikka Masala Garam Masala
1 tbsp - Mystikka Masala Cumin Powder
1 tbsp - Mystikka Masala Coriander
1⁄2 cup - tomato sauce
1⁄2 white onion, chopped
1 tsp - Mystikka Masala Whole Cumin Seeds
Salt to taste (do not add if on a low sodium diet)
Black Pepper to taste
Mystikka Masala Indian Chili Powder (for desired heat, I add 1⁄2 tsp)
1 tbsp - chopped garlic
1 tbsp - chopped ginger
2 serrano (spicier) or jalapeno peppers
1⁄2 white onion, chopped
3 tbsp - EVOO
1 cup - heavy whipping cream
Directions:
1. In a medium pot, add EVOO and heat over medium high heat.
2. Add cumin seeds and allow to pop.
3. Add chopped onion and jalapeno and cook until translucent.
4. Add garlic and ginger and cook for 3 minutes.
5. Add garam masala, cumin, and coriander powder and cook for 3-5 minutes.
6. Add tomato sauce and cook for 3-5 minutes.
7. Add in thawed spinach and mix well. Cook until mixture is heated well and flavors blended.
8. Add in chopped paneer and allow to soften. If adding tofu, suggest baking ahead of time.
9. Add salt, pepper, and Mystikka Masala Indian Chili Powder to taste preference.
10. Add in heavy whipping cream and mix well.
ENJOY!