Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic...
Author: Paul Grimes
Author: Alain Coumont
Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.
Author: Gourmet Test Kitchen
Author: Jean Anderson
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
Preground curry powder can go musty quickly. If your jar isn't fresh, replace it for the sake of these buttery, fast-scrambled eggs.
Author: Ochre Bakery, Detroit, MI
Author: Melissa Roberts
Author: Susan Feniger
This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.
Author: Claire Saffitz
Author: Chitrita Banerji
This vegetarian curry is delicious served with some basmati rice alongside.
Author: Annabel Langbein
Author: Lauren Purcell
Author: Jeremy A. Safron