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


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.

About Curry In a Hurry

Course/Dish: Fish
Other Tag: Quick & Easy