Ingredients: |
Ingredients: 2 tbsp. fat, oil, or shortening
2 onions, finely chopped
1-2 cloves garlic, minced
2 tbsp. juice or vinegar
2-4 tsp. curry powder
Meat*
1 c. tomato juice or sauce
1 tsp. salt
1-2 c. broth or water
*One of the following:
1-3 lb. fryer chicken, cut into 12-15 small pieces
2 lbs. beef, cut into 1-inch chunks
2 lbs. mutton, cut into 1-inch chunks
2 lbs. boneless fish, cut in chunks
3 c. any leftover cooked diced meat
2 lbs. meatballs, browned
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Directions: |
Directions:Put oil in a heavy, deep skillet and saute onion and garlic. Blend juice and curry powder in a small bowl. Stir curry mixture into sauteed vegetables and fry lightly for 1-2 minutes. This produces a mild curry; if desired, season with additional spices. Add meat, stir fry briefly to coat meat with spices. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer about 2-3 hours for beef and mutton, 1 1/2 hours for chicken, 20 minutes for fish and cooked meats. Add more liquid during cooking as needed for thin stew consistency. thicken slightly with flour just before serving, if desired. Serve with hot steamed rice and, if desired, a selection of the following condiments: peanuts, sunflower seeds, coconut, chopped scallions/onions/tomatoes, pineapple tidbits, diced apples, raisins, banana slices, chopped hard boiled eggs. Can make ahead of time and reheat before serving. Freezes well. Other options: About 20 minutes before serving, add 2 medium potatoes, cubed. For egg curry, replace broth or water with additional tomato sauce and use 8-10 hard boiled eggs, halved, to replace meat; heat through and serve. (From More With Less) |
This recipe for Basic Meat Curry is from