Curried Popcorn

If you’ve only ever had microwave popcorn, you really don’t know how good popcorn can be. It’s very easy to make on the stovetop once you know the rules:

  1. Start your pan (a deep-sided pan with a lid, preferable glass so you can see the popcorn) on high heat
  2. Add oil and let it come to a shimmer
  3. Add popcorn and seasonings, like curry
  4. Cover with lid if clear, if not leave uncovered
  5. When you see the popcorn start to sizzle, turn the heat down to medium low and cover
  6. Shake the pan occasionally and leave the cover at an angle so the steam can escape
  7. When there’s 3-4 seconds between pops, turn off the heat but don’t move the pan from the burner
  8. Let it sit for several minutes
  9. Remove the lid, add salt and put it in a bowl

It’s really that simple. In my 12″ high-sided skillet, I use:

1/4 cup avocado oil

1/3-1/2 cup popcorn

1 teaspoon curry powder

To keep the curry powder from burning too much, add the popcorn before the curry. If you’ll be buttering your popcorn after it’s popped (not a good idea because liquid really makes popcorn soggy), don’t use as much oil in the beginning. I use avocado because of it takes a high heat before smoking and has a mild flavor but any oil will work.

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