Chicken, Pork or Lamb Curry

Name: Chicken, Pork or Lamb Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
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

By Tess Geer
@dmsgrl

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

Comments:

1 Comment

Serves:

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
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How to Make Chicken, Pork or Lamb Curry

Step-by-Step

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.