Curry - Lamb, Chicken, Pork or Shrimp

Total Time
30mins
Prep
10 mins
Cook
20 mins

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

Nutrition

Directions

  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. Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
  3. Add to butter & onion mixture.
  4. Stir until blended.
  5. Slowly whisk in the milk, stirring until smooth.
  6. Cook until mixture has thickened, about 5-10 minutes.
  7. Stir in the chopped meat.
  8. Heat through.
  9. Serve over rice.
Most Helpful

4 5

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.

5 5

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.

4 5

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.