Chicken, Pork or Lamb Curry
By
Tess Geer
@dmsgrl
1
This is a GREAT way to use leftover meat! You can adjust the heat to your taste. Serve with steamed browned rice for a delicious and healthy meal. Leave out the meat for a vegetarian option.
Rating:
★★★★★ 1 vote5
Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
- 1 Tbsp
- butter
- 1 Tbsp
- olive oil
- 1
- onion, medium, chopped
- 1
- apple, cored and chopped (i prefer granny smith)
- 1 stalk(s)
- celery, diced
- 4 clove
- garlic or more to taste
- 1 1/2 Tbsp
- curry powder, mild
- 1 1/2 Tbsp
- curry powder, hot (adjust to taste)
- 1/4 tsp
- thyme, dried
- 1 c
- chicken stock
- 1 can(s)
- diced tomatoes, drained
- 2-3 c
- cooked lamb, chicken or pork, cubed
- 1 tsp
- gourmet salt blends roasted garlic and black peppercorn salt
How to Make Chicken, Pork or Lamb Curry
- 1Finely chop the onion, apple, celery and garlic in a food processor or by hand.
- 2Heat butter and olive oil in a large saucepan over medium-low heat. Do not let butter brown. Add puree vegetables and sauté until soft, approximately eight minutes stirring frequently.
- 3Stir in the curry powder and thyme. Continue to cook and stir for one minute.
- 4Stir in the chicken stock and tomatoes and then simmer for two minutes.
- 5Season with Gourmet Salt Blends Roasted Garlic and Peppercorn salt. Taste and add more salt and/or curry if desired. If you prefer a smoother sauce, use an immersion blender at this point.
- 6Stir in cubed meat. Cover and simmer until meat is heated through, approximately 10 minutes. If sauce is too thick, thin with stock.
- 7Serve over rice.
