Curried Popcorn

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 10 mins

Give your popcorn international intrigue with a quick curry topping.

Mark Boughton Photography / styling by Teresa Blackburn

If you're used to tossing a bag in the microwave, rediscover how easy and good-for-you stovetop popcorn really is. Serve immediately after making with a lightly sweet bubbly like Asti Spumanti, India pale ale or ginger-lemon vodka martinis.


3 tablespoons olive oil, divided
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon cayenne, (or up to 1⁄4 teaspoon)
1/3 cup popcorn kernels


  1. Stir 1 tablespoon oil, curry powder, salt and cayenne in a small bowl.
  2. Coat the bottom of a heavy 4-quart saucepan with 2 tablespoons oil. Add a couple of popcorn kernels and cover pan. Turn heat to medium. When the first kernel pops, add remaining popcorn kernels. Cook, covered, shaking pan frequently until popping slows to 3 to 5 seconds between pops. Remove pan from burner and uncover carefully to allow steam to escape.
  3. Pour popcorn into a large bowl. Drizzle with curry mixture and toss well. Serve immediately.

Recipe by Gretchen Roberts



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