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    You are in: Home / Recipes / Curry - Lamb, Chicken, Pork or Shrimp Recipe
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    Curry - Lamb, Chicken, Pork or Shrimp

    Curry - Lamb, Chicken, Pork or Shrimp. Photo by joy of jess

    1/1 Photo of Curry - Lamb, Chicken, Pork or Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Princess Pea's Note:

    My dear MIL passed this recipe on to me, as it is one of DH's favorites. This is a great way to use leftover meat to create a delicious and classy meal. I use cubed cooked pork tenderloin with great results.This curry dish is served over rice. Side dishes can be any combination of cashews, peaches, diced apples or chutney.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter or margarine with onions in the top of a double boiler, or in a saucepan over medium heat, stirring occasionally until onions are translucent.
    2. 2
      Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
    3. 3
      Add to butter & onion mixture.
    4. 4
      Stir until blended.
    5. 5
      Slowly whisk in the milk, stirring until smooth.
    6. 6
      Cook until mixture has thickened, about 5-10 minutes.
    7. 7
      Stir in the chopped meat.
    8. 8
      Heat through.
    9. 9
      Serve over rice.

    Ratings & Reviews:

    • on February 01, 2014

      45

      Recipe is a good starting point for a quick curry. I added some chopped red pepper with the onion, substituted coconut milk for most of the milk, and added some frozen peas with the liquids. Also used ground lamb for the meat. Very tasty, though I ended up adding some extra salt to my portion.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2011

      55

      Very good, my family and I enjoyed this quick and easy meal. I used the ingredients listed with the following exceptions: added salt towards the end (because it just needed it), added about a tsp of Splenda near the end (should have left that out). I too, did not use the double boiler. I used left over store bought rotisserie chicken. My daughter is already asking when I will cook this again. This a dish she can cook with ease, she is eleven.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2010

      45

      This is a good tasty recipe, a little different to the the normal curries i normally make. I halved the curry powder and added other spices like cumin and coriander. Went down a treat.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Curry - Lamb, Chicken, Pork or Shrimp

    Serving Size: 1 (117 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 141.7
     
    Calories from Fat 86
    61%
    Total Fat 9.6 g
    14%
    Saturated Fat 5.8 g
    29%
    Cholesterol 28.0 mg
    9%
    Sodium 388.3 mg
    16%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.3 g
    5%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    pork

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