Meat Curry

READY IN: 2hrs 30mins
Recipe by jenny butt

I like this recipe because it tastes good--comes from Trinidad. W. I. curry powder, 'Spices of the Orient' Flavours Singapore curry OR Mulligatawny OR Malay (either hot/mild).

Top Review by Chocolatl

Ooh, this is tasty! It's a very interesting combination of sweet, savory, and spicy flavors. I used chicken for the meat. The sauce is a little thin; next time I'll add a bit of cornstarch. Thank you very much for posting this unusual and delicious dish. Made for PAC Fall 09.

Ingredients Nutrition

Directions

  1. Put oil in stockpot, and heat until almost smoking.
  2. Remove from heat and ADD sugar, return to heat.
  3. Let sugar caramelize until a golden brown color; ADD meat of choice and stir, browning all pieces.
  4. Add all onions and garlic; stir until onions are transparent.
  5. Lower heat, put lid onto pot; simmer a few moments making sure that nothing sticks to pot.
  6. Mix curry powder in 2 cups of water, and ADD to pot.
  7. Add WHOLE pepper. Simmer until meat is tender, topping up with water to ensure nothing sticks to pot and there is plenty of liquid.
  8. MAKE SURE NOT TO BURST WHOLE PEPPER.
  9. When meat is cooked, remove whole pepper and discard.
  10. ADD coconut cream/milk; stir to blend.
  11. Serve hot with hot cooked rice.

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