Sunday, January 06, 2008

Curry In A Hurry


1 lb shrimp or boneless, skinless chicke; n breasts
2 1/2 tablespoon oil
1 1/2 teaspoon curry powder
1/4 teaspoon red chili powder or cayenne pepper
1 teaspoon crushed garlic
1 can crushed or whole skinless tomatoes,; chopped (1 lb)
1 teaspoon crushed ginger (opt)
1 salt to taste
1 tablespoon heavy cream (opt)
1/4 cup fresh chopped coriander
1/2 teaspoon lemon juice


If using shrimp, clean and devein. Saute them lightly on both sides until they become pinkish, then set aside. If using chicken, cut the meat into 1" strips and set aside. In a saucepan or wok, heat the oil and "splutter fry" the curry powder and red chili powder and then the garlic rapidly for 30 seconds. Add the tomatoes, then add the ginger, if desired, and salt; mix well and bring to a boil. Add the chicken or shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken). Finally, do the "fimmering" process, simmering on high heat until the oil floats to the top for a minute or so. Remember that overcooking or overspicing can kill the curry. Use the optional cream to tame the curry or adjust the flavor. Garnish with freshly chopped coriander and a squeeze of lemon juice. Serves 2 as a main dish, 3-4 when served with other dishes.

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