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Kenya Curry Recipe

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This recipe for Kenya Curry , by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan A. Carter


6 Tbsp. chopped onion
4 Tbsp. oil
2 Tbsp. curry powder (I use more)

Cook above together for 10 minutes (this prevents the raw taste that is sometimes found in curries when the powder is not well cooked. Stir constantly to prevent the powder from burning.

4 c. gravy
2 tsp. sugar
4 Tbsp. vinegar
2 Tbsp. jam or jelly
leftover meat (roast, chicken, turkey)
4 Tbsp. milk

Add first 4 ingredients to first mixture and simmer.
When the curry is suited to taste, add meat, cut up into small pieces and allow the curry to simmer on side of stove until required for the table. The longer the curry simmers, the better it is, but care must be taken not to let it burn. About 10 minutes before serving, add the milk.

Serve over hot, steamy rice. Top with some of the
grated carrots chopped nuts
chopped onions
grated coconut
chopped green peppers
sunflower seeds
chopped boiled eggs raisins
chopped pineapple
chopped bananas
diced tomatoes




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