Curry In a Hurry

Curry In A Hurry Recipe

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1 lb
2.5 Tbsp
1.5 tsp
curry powder
1 tsp
garlic clove, crushed
1 lb
tomatoes, canned, whole and chopped
1 tsp
ginger, crushed (optional)
1 Tbsp
heavy cream, (optional)
1/4 c
coriander, fresh and minced
1/2 tsp
lemon juice
1/4 tsp
chili powder

How to Make Curry In a Hurry


  • 1NOTE: May substitute boneless, skinless chicken breasts for shrimp.
  • 2If using shrimp, clean and devein; saute them lightly on both sides until they become pinkish, then set aside.
  • 3If using chicken, cut the meat into 1" strips and set aside.
  • 4In 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.
  • 5Add the tomatoes, then add the ginger, if desired, and salt; mix well and bring to a boil.
  • 6Add the chicken or shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken).
  • 7Finally, simmer on high heat until the oil floats to the top for a minute or so.
  • 8Remember that overcooking or overspicing can kill the curry; use the optional cream to tame the curry or adjust the flavor.
  • 9Garnish with freshly chopped coriander and a squeeze of lemon juice.

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About Curry In a Hurry

Course/Dish: Fish
Other Tag: Quick & Easy

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