|
CURRY
Curry Chawal
2 tbs. cooking oil
1 medium onion finely chopped
1 clove garlic finely chopped
1 tbs. of fresh finely chopped
cilantro stems (optional)
2 tsp. curry powder
2 tsp. curry paste
2 tbs. fine grated coconut or cream of coconut
2 tbs. chick pea flour
4 cups water
1 tsp. salt
8 pieces of chicken or 1 lb. large shrimps.
2 potatoes cut into bite size pieces (optional)
Sauté onion in oil in a 4 to 6 quart pan or
Dutch oven till
transparent. Add all ingredients in rapid
succession and cook on reduced heat stirring continuously to
prevent sticking on bottom and scalding.
Add salt and 2 cups of water still stirring and
increase heat so that water comes to a boil and makes a thick
sauce. Add remaining water and stir into smooth consistency. Now
reduce heat and add shrimp or chicken and potatoes.
If using shrimp
allow curry to cook for about l5 minutes and then add shrimp
and cook for 10 minutes more.
Serve over white rice
(called chawal in India ) with
kachumber.
| 