Best Curried Ketchup Recipes

CHICKEN FINGERS WITH CURRIED KETCHUP

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
• Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
• Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

PIGS IN A BLANKET WITH CURRIED "KETCHUP"

Steps:

• Preheat the oven to 400 degrees F.
• Put the tomatoes, vinegar, sugar, curry powder, salt, and pepper into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.
• Cut the pastry into 6 equal strips and cut each strip into 3 pieces (I use a pizza cutter here).
• Place 1 hot dog piece onto a piece of the pastry and roll until the pastry meets itself. Press gently to seal. Place on a baking sheet. Repeat with the remaining hot dogs and pastry.
• Brush the pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds.
• Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side.

CHICKEN FINGERS WITH CURRIED KETCHUP

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl. Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes. Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

PIGS IN A BLANKET WITH CURRIED "KETCHUP"

Steps:

• Preheat the oven to 400 degrees F. Cut the pastry into 6 equal strips and cut each strip into 3 pieces. Cut the hot dogs into 3 equal pieces. Place 1 hot dog piece onto a piece of the pastry and roll until the pastry meets itself. Press gently to seal. Place on a baking sheet. Repeat with the remaining hot dogs and pastry. Brush the pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds. Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side.

CHICKEN FINGERS WITH CURRIED KETCHUP

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
• Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
• Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.
• Per serving: Calories 330; Fat 5 g (Saturated 1 g); Cholesterol 155 mg; Sodium 1,190 mg; Carbohydrate 34 g; Fiber 3 g; Protein 37 g
• Photograph by Antonis Achilleos

CURRIED KETCHUP

Steps:

• 1. Heat the oil in a saute pan over medium low heat.
• 2. Add the chopped shallots and curry. Stir often until the shallots are soft. Around 4 minutes.
• 3. Remove from heat and mix with the ketchup.
• 4. Transfer to a bowl and serve with your fries.
• 5. Enjoy

PIGS IN A BLANKET WITH CURRIED "KETCHUP"

Steps:

• Preheat the oven to 400 degrees F.
• Cut the pastry into 6 equal strips and cut each strip into 3 pieces. Cut the hot dogs into 3 equal pieces. Place 1 hot dog piece onto a piece of the pastry and roll until the pastry meets itself. Press gently to seal. Place on a baking sheet. Repeat with the remaining hot dogs and pastry. Brush the pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds. Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side.
• Put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.