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.
Ingredients
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1 Tbspbutter
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1 Tbspolive oil
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1onion, medium, chopped
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1apple, cored and chopped (i prefer granny smith)
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1 stalk(s)celery, diced
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4 clovegarlic or more to taste
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1 1/2 Tbspcurry powder, mild
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1 1/2 Tbspcurry powder, hot (adjust to taste)
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1/4 tspthyme, dried
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1 cchicken stock
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1 can(s)diced tomatoes, drained
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2-3 ccooked lamb, chicken or pork, cubed
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1 tspgourmet salt blends roasted garlic and black peppercorn salt
How to Make Chicken, Pork or Lamb Curry
- Finely chop the onion, apple, celery and garlic in a food processor or by hand.
- Heat 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.
- Stir in the curry powder and thyme. Continue to cook and stir for one minute.
- Stir in the chicken stock and tomatoes and then simmer for two minutes.
- Season 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.
- Stir in cubed meat. Cover and simmer until meat is heated through, approximately 10 minutes. If sauce is too thick, thin with stock.
- Serve over rice.
