Main Dishes |
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Curry Chicken (or shrimp, or beef, or...) - 2005
Recipe courtesy of Jim Wozny
INGREDIENTS
Heat pan, then add oil. Fry sliced onions in the heat pan. Then add meat and 1 1/2 TBSP of curry powder and stir until mixed well. Add some sugar, MSG, salt to taste. Simmer until tender. Then add coconut milk or fresh milk. You will get a delicious curry dish.
I like to use Madras curry powder (available at Aki's Japanese store in Omaha). I've made it with chicken and shrimp (on different occasions). When I used shrimp I cooked the onions etc. then added the raw shrimp and cooked for a minute or so until the pink showed up, then added the coconut milk. Of course I scale their recipe down. Tip: coconut milk doesn't last very long in the fridge so last time I froze it in small portions for future use. Also the Madras curry powder I used has some heat so be forewarned. I skipped the salt, MSG and sugar.
- 2 tablespoons vegetable oil
- 2 pounds any meat (chicken, beef, etc.)
- 1 ½ tablespoons curry powder
- 1 cup coconut milk -- or fresh milk
- 2 medium onions -- sliced
- Optional:
- Sugar -- to taste
- Salt -- to taste
- MSG -- to taste
Heat pan, then add oil. Fry sliced onions in the heat pan. Then add meat and 1 1/2 TBSP of curry powder and stir until mixed well. Add some sugar, MSG, salt to taste. Simmer until tender. Then add coconut milk or fresh milk. You will get a delicious curry dish.
I like to use Madras curry powder (available at Aki's Japanese store in Omaha). I've made it with chicken and shrimp (on different occasions). When I used shrimp I cooked the onions etc. then added the raw shrimp and cooked for a minute or so until the pink showed up, then added the coconut milk. Of course I scale their recipe down. Tip: coconut milk doesn't last very long in the fridge so last time I froze it in small portions for future use. Also the Madras curry powder I used has some heat so be forewarned. I skipped the salt, MSG and sugar.
