Curry In a Hurry

Name: Curry In a Hurry
Yield: 2
Ingredients: 1 lb shrimp; 2.5 Tbsp oil; 1.5 tsp curry powder; 1 tsp garlic clove, crushed; 1 lb tomatoes, canned, whole and chopped; 1 tsp ginger, crushed (optional); pinch salt; 1 Tbsp heavy cream, (optional); 1/4 c coriander, fresh and minced; 1/2 tsp lemon juice; 1/4 tsp chili powder

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By Just A Pinch KitchenCrew

Rating:

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Serves:

Ingredients

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1 lb

shrimp
2.5 Tbsp

oil
1.5 tsp

curry powder
1 tsp

garlic clove, crushed
1 lb

tomatoes, canned, whole and chopped
1 tsp

ginger, crushed (optional)
pinch

salt
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

Step-by-Step

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