|
Post by Chips on Jan 5, 2012 10:25:46 GMT 9.5
Never fail Simple Curry Recipe
I first used this recipe using thick beef sausages then progressed to using chicken, pork and then beef. I've even used a mixture of left-over cold meats from Christmas and it worked every time.
So it's a meat of your choice meal. just prepare whatever it is and have it ready to drop in the curry
Ingredients (serves 4)
1 kg Meat of your choice 1 tbs peanut oil 2 medium brown onion, sliced 3 tbs curry powder 1 tsp garlic paste 1/4 tsp dried chilli flakes 1 cup (250ml) beef stock 400g can diced tomatoes 1 cup (150g) frozen peas 1/2 cup sultanas Serve with naan or rice Method
Prepare meat for the curry.
Heat oil in Slow cooker or a large saucepan, cook onion, stirring about 3 minutes or until soft. Add curry powder, chilli flakes, and garlic. allowing them to toast, cook, until fragrant. Mix the herb and onion mixture.
Add meat, stir to coat in curry mixture. Add stock and tomatoes, simmer, until thickened slightly. Stir in peas and sultanas. Slow Cook until thickened and the meat is soft and tender Serve with rice.
Tip: Curry improves with age - make a double batch and freeze left overs for another meal
|
|
|
Post by parkerdivine on Jan 5, 2012 13:05:34 GMT 9.5
I'm going to have to try a curry...every british film at christmas I have seen has people enjoying some sort of curry with meat at Christmas.
Thanks for the recipe, Chips.
|
|
|
Post by Jules on Jan 5, 2012 17:07:00 GMT 9.5
This is certainly a yummy curry. Garry was only asking me this morning to ask you for the recipe so I can do the curry, as we both really enjoyed it while we was down there. Thanks Dad.
|
|
|
Post by Chips on Jan 6, 2012 7:36:54 GMT 9.5
After making several of these curries and becoming confident in what I was doing I decided to do a dedicated beef curry.
I bought a cheap joint of beef and then chopped it up into bite sized pieces ably supervised by Sissy who dutifully 'scoffed' the rejected parts as we went along.
Using a large fry-pan with peanut oil, I then quickly sealed the meat in batches and then reserved it until I was ready to use it in the curry.
All the other preparations were done in a slow-cooker and the meat was in there for about 8 hours.I know this seems a long time but the end result was delicious. The meat came out juicy and tender. I also added mushrooms, celery green beans and capsicum (red pepper) to the curry base to make it look more interesting.
The additional bonus of using a slow cooker is that the aroma drives the family nuts all day besides turning out a top class restaurant type meal to hungry mouths.
I serve all my curries on a bed of fluffy boiled rice.
I have also found the meal is enhanced if you serve the dish with poppadoms which can be bought at the supermarket, I used the chili flavoured one and they cost about $1.50 for 20.
They are easily prepared in the microwave with no fuss and no mess and take just seconds to produce
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 9, 2015 16:36:15 GMT 9.5
yummy thanks so much
|
|