Curry Rub Recipes

INDIAN CURRY RUB

Indian Curry Rub image

Make and share this Indian Curry Rub recipe from Food.com.

Provided by Debi9400

Categories < 15 Mins

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons kosher salt
2 tablespoons onions, minced
1 tablespoon red curry paste
1 jalapeno pepper, seeded and minced

Steps:

Mix all ingredients into a paste.
Cut slashes into chicken of choice and cover in paste.

Nutrition Facts : Calories 65.5, Fat 6.8, SaturatedFat 0.9, Sodium 872.5, Carbohydrate 1.2, Fiber 0.2, Sugar 0.3, Protein 0.2

INDIAN CHICKEN RUB

Indian Chicken Rub image

Chicken rub with Indian flavor. Serve with white rice or vegetables.

Provided by Armando Sepulveda-Sheffield

Categories Side Dish Sauces and Condiments Recipes

Time 16m

Yield 24

Number Of Ingredients 15

Ingredients

2 tablespoons smoked paprika
2 tablespoons chili powder
2 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons garlic powder, or more to taste
2 teaspoons ground turmeric
2 teaspoons ground cardamom
2 teaspoons ground coriander
2 teaspoons onion powder
1 teaspoon dry mustard
1 teaspoon fennel seeds
1 teaspoon garam masala, or more to taste
¼ teaspoon rubbed sage
salt and ground black pepper to taste
1 pinch ground ginger

Steps:

Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.3 g, Fat 0.5 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 0.4 g

DRY RUB WITH CURRY POWDER

Dry Rub With Curry Powder image

Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. :)

Provided by swissms

Categories Spicy

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup chili powder
1 tablespoon curry powder
2 teaspoons celery salt
1 teaspoon dry mustard
1 teaspoon oregano
1 teaspoon parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper

Steps:

Mix together all ingredients. Store in air-tight container until ready to use.

Nutrition Facts : Calories 20.1, Fat 0.9, SaturatedFat 0.1, Sodium 40.3, Carbohydrate 3.5, Fiber 1.8, Sugar 0.5, Protein 0.8

CURRY RUB

Curry Rub image

This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 10 teaspoons

Number Of Ingredients 7

Ingredients

4 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons coarse salt
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground pepper
1/2 teaspoon sugar

Steps:

In a small bowl, mix all ingredients.

CURRY-RUBBED ROAST CHICKEN

Curry-Rubbed Roast Chicken image

There is just something right about serving a roasted chicken! And my curry-rubbed chicken is packed with spicy flavors suitable for a bridal shower lunch, graduation dinner or Mother's Day brunch. —Merry Graham, Newhall, California

Provided by Taste of Home

Categories Dinner Side Dishes

Time 1h50m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

4 tablespoons coconut oil, divided
2-1/2 teaspoons salt, divided
2 teaspoons Madras curry powder
1/2 teaspoon granulated garlic
1 roasting chicken (5 to 6 pounds)
1/4 teaspoon pepper
1 cup chopped leeks (white portion only)
1 celery rib, coarsely chopped
3 green onions, chopped
1 medium lemon, quartered
1 cup reduced-sodium chicken broth
GRAVY:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup reduced-sodium chicken broth
1/2 cup white wine
Optional: Lemon slices, minced fresh parsley and minced chives

Steps:

Preheat oven to 350°. Mix 2 tablespoons coconut oil and 2 teaspoons salt with curry powder and garlic. With fingers, carefully loosen skin from chicken breast and upper legs; rub coconut oil mixture under skin. Remove giblets from cavity and save for another use. Sprinkle cavity with pepper and remaining salt; rub inside and outside of chicken with remaining coconut oil., Combine leek, celery, green onions and lemon and toss lightly; loosely stuff cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan. , Roast 45 minutes; add broth to pan. Continue roasting until a thermometer reads 165° when inserted in center of stuffing and at least 170° in the thigh, 45-60 minutes. (Cover loosely with foil if chicken browns too quickly.) , Pour juices from cavity into pan. Remove chicken to a serving platter; tent with foil. Let stand 15-20 minutes before removing stuffing and slicing., For gravy, pour pan juices into a large saucepan; skim off fat. Bring juices to a boil over medium heat. Add butter and flour; cook and stir until slightly thickened. Add broth and wine; cook and stir until thickened, 2-3 minutes. Serve with chicken and, if desired, lemon slices, parsley and chives.

Nutrition Facts : Calories 580 calories, Fat 38g fat (17g saturated fat), Cholesterol 154mg cholesterol, Sodium 1328mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 49g protein.

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