Quick and Easy

Popcorn with Curry Butter

July 10, 2019
1 Ratings
Photo by Amy Neunsinger
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Makes 12 cups
Author Notes

This simple stovetop popcorn from actor and chef David Burtka gets a good drizzle of flavorful curry butter.

Recipe originally published in Life Is a Party: Deliciously Doable Recipes to Make Every Day a Celebration by David Burtka. —Food52

What You'll Need
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Popcorn with Curry Butter
  • 3 tablespoons unsalted butter
  • 1 tablespoon curry powder
  • 3 tablespoons canola oil
  • 2/3 cup popcorn kernels
  • 1 teaspoon kosher salt
  1. In a small saucepan, combine the butter and curry powder and cook over low heat, stirring frequently, until the butter has completely melted, about 2 minutes. Turn off the heat and set aside.
  2. In a large heavy-bottomed stockpot or Dutch oven, heat the canola oil over medium-high heat. When the oil starts to shimmer (this should take about 3 minutes), add the popcorn kernels and stir to coat in the oil. Cook, stirring continuously, for 1 minute, then cover the pot with a lid; you should hear the kernels start popping after 30 seconds to 1 minute. Cook, shaking the pot often to prevent the kernels from burning, until the sound of the popping kernels slows down significantly, 3 to 4 minutes. Turn off the heat but keep the lid on until the popping stops completely.
  3. Remove the lid and drizzle the curry butter over the popcorn, then season with the salt. Put the lid back on (wipe it off first if it’s wet with condensation) and give the pot a few good shakes so the popcorn gets evenly coated with the butter and salt. Serve in a large bowl.

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