The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Main Dishes

Curry Chicken (or shrimp, or beef, or...) - 2005
​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Jim Wozny

INGREDIENTS
  • 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

PREPARATION
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.
Powered by Create your own unique website with customizable templates.
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking