For this month’s Secret Recipe Club assignment, I was assigned the blog, Daily Dish Recipes. Nicole is a mother of 5 teenagers (my hat’s off to her) who has been a food writer since 2003.
I decided to make Curry Movie Popcorn, which she made for another SRC assignment. I found lots of wonderful recipes on her blog, but somehow I couldn’t get my mind off of that popcorn!
I took her advice and opted to add the spices to the pan prior to cooking the popcorn vs. pouring the melted oil and spice over the popped corn (which is the method she originally tried and didn’t like)…it worked like a charm!
While I generally stay away from oil, the coconut oil adds such a nice flavor and compliments the curry spice. I did however eliminate the butter from the recipe because it wasn’t necessary.
This was so easy and quick. I am already coming-up with other flavor combos…anyone want some spicy chipotle popcorn???
3 tablespoons butter(I omitted)
- 2 tablespoons coconut oil
- 2 tablespoons curry powder (I used 1 tsp Curry Powder & 1 tsp Garam Masala)
- 1/2 tsp Celtic Salt
- 1/2 cup (75 g.) popping corn
Melt the coconut oil in a pan (make sure it is large enough for the popped corn). Whisk in the salt, curry powder, and Garam Masala.
Add the popping corn and pop while shaking the pan to avoid burning.