Ingredients: 2 lbs of pork steaks cut into 1-inch pieces, 1 & 1/2 tablespoons of curry, 4 medium onions, sliced lengthwise, 3 cloves of fresh garlic (minced), Salt & Pepper to taste, 1 tablespoon of corn starch, 1 can of low sodium chicken broth or three cups of chicken stock, 3 tablespoons of olive oil Instructions: Sauté garlic in olive oil for one minute and then add sliced onions. Sauté for five minutes stirring the mixture constantly. Add pork and cook for five minutes or until pork appears to be done. Don’t overcook! Add curry and continue to stir for a few minutes. Add a little salt and pepper. Stir in the chicken broth or stock and simmer until hot or add it warmed. Add 1/2 cup of cold water to corn starch, stir and gradually mix into pot stirring to mix well. The corn starch will thicken the sauce to a nice consistency. Allow pot to simmer for approx. 10 minutes. Serve over rice. Makes 4 portions.
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Posts tagged with 'curry'
Honey Curry Mustard Chicken
Ingredients: 6 chicken legs 6 chicken thighs 4 teaspoons good quality curry spice salt and pepper to taste 1 medium sized onion (diced) 1 teaspoon chopped garlic 1/2 cup honey 1/2 cup prepared mustard 2 cups homemade chicken stock or 2 cans low salt chicken broth 2 tablespoons butter 1/3 cup vegetable oil Instructions: In a cast iron skillet, place butter and oil, and heat skillet on medium high heat. In a bowl, season chicken with curry spice, salt and pepper. Can also use Lawry’s® seasoned salt, garlic salt, and creole spice for extra flavor. Add chicken to the skillet and pan fry till golden on both sides. Remove chicken from the skillet, add onions then garlic, and cook till onions turn soft. Pour off the remaining oil, add chicken stock, mustard, honey, bring to a boil, add chicken back to skillet. Place in a 350 degrees F oven and bake till chicken is done.
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Curried Chicken Breast with Spinach
Ingredients: 8 sliced boneless chicken breast (filets) Strong Paprika Cayenne Pepper or Crushed Red Peppers Curry Powder Garlic Fresh or Frozen Spinach Unseasoned Bread Crumbs Salt and Black Pepper Olive Oil Butter Water Instructions: Use a large skillet, cover the bottom with Olive Oil. Heat skillet. Season chicken with Rubbed Garlic, Black Pepper, Paprika, and Cayenne pepper, to your preference of HOT. Season the bread crumbs with Curry powder, and Cayenne pepper but not much. Bread the chicken breast. Fry the breast for about 20 minutes, turning over and over several times. After 20 minutes or so, add three cups of water, and cover the skillet producing a curry sauce. Add excess bread crumbs, no more than a half cup. Cover breast with spinach, and cover skillet. After 5 minutes lightly salt and butter spinach to taste. When the spinach is to you liking, place everything in a deep dish serving platter. Serve with rice or couscous. Be sure to place butter on top of the couscous or rice. You have to add more water and olive oil as the bread crumbs will absorb the oil. Note: This recipe combines African/African American and Dravidian Indian (southern India) tastes.
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Curried ( Curry ) Chicken
Ingredients: 1 3pound chicken-cubed into bite size pieces 3 tablespoons vegetable oil 1 large onion-cut in fine half rings 1 teaspoon finely chopped garlic 1/2 teaspoon thyme 1/2 teaspoon rosemary 2 tablespoons curry powder hot pepper (optional) salt to taste 1/4 cup water Instructions: Season chicken with salt, curry powder, onions, rosemary, garlic, pepper and thyme. Marinate for 2 hours, or in refrigerator overnight. In a heavy skillet, brown the chicken pieces lightly in oil for approximately 20 minutes. Check constantly to make sure nothing sticks. Add water and let simmer for another 20 minutes until tender. Serve over white rice. (Serves 4)
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