Curry - Lamb, Chicken, Pork or Shrimp
photo by The 500 Chef
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons flour
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 cup onion, chopped
- 2 tablespoons curry powder (or to taste)
- 3⁄4 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 1⁄8 teaspoon dried ginger
- 1 1⁄2 cups milk (I use 1%)
- 1 1⁄2 1 1/2 cups chicken or 1 1/2 cups lamb, cooked and chopped
directions
- 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.
- Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
- Add to butter & onion mixture.
- Stir until blended.
- Slowly whisk in the milk, stirring until smooth.
- Cook until mixture has thickened, about 5-10 minutes.
- Stir in the chopped meat.
- Heat through.
- Serve over rice.
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Reviews
-
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.
-
This was really good. I am a big fan of curry. I tasted it halfway through cooking the sauce and ended up throwing some salt in because it seemed a little bland to me (personal preference). The curry flavor really came out well, but I just like mine with more salt! It tasted great! I actually used ground turkey, and it was wonderful :-)
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Tweaks
RECIPE SUBMITTED BY
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