Real Recipes From Real Home Cooks ®

curry in a hurry

yield 2 serving(s)

Ingredients For curry in a hurry

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

How To Make curry in a hurry

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

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