Place oil in a very large and deep stock pot and turn heat to medium. Place two kernels in the pan and cover. Once the two kernels pop, add in the rest of the kernels and shake the pot (it helps to hold the lid with one hand and a handle with the other) until the popping subsides (about 5 to 7 minutes). It's important to shake the popcorn frequently because it keeps the popcorn from getting stuck to the bottom and burning. Remove from heat once the popping dies down.

In a small saucepan, combine the butter, sugar, and molasses. Stir over medium-low heat until a thick syrup forms. Remove from heat and pour over popped popcorn. Stir the popcorn to distribute evenly and add in the curry powder & salt.