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|28 Dec 2002|
From: Sandy Harris Date: Mon, 12 Mar 2001 00:35:47 -0500 Here's ... a curry I can throw together in a half hour out of things that I always keep around. The only hard part might be finding garam masala (a mixed spice powder) if you're in an area where there hasn't been much Indian immigration. Indians do not generally use curry powder; that's a British invention. They do use garam masala. Any Indian food store will have it, and some health/bulk food stores. Serious Indian cooks grind their own. I have a recipe for it if someone needs it, but I just buy mine. Ingredients: two frozen Cajun-spiced chicken breasts two large or three medium onions vegetable oil butter 3 Tablespoons garam masala 2 Tablespoons tumeric half cup plum sauce packet of 3 peppercorn sauce water Optional: a tablespoon of finely chopped cilantro (the stuff in the Indian store that looks like parsley) Hot sauce or cayenne to taste (You shouldn't need much; we started with Cajun chicken, and both garam masala and tuneric are spices!) a handful of frozen peas a chopped up green or red bell pepper Thaw the chicken, preferably either in the fridge or microwave. Thawing at room temperature is dangerous; conditions for bacteria are very good. Thawing fast in a frying pan is possible, but tricky. Chop the chicken up into chunks the size of your little finger, or a bit less. Chop onions coarsely. Fry the chicken using a fairly small amount of oil. Stir often. When the chicken starts to turn colour, throw in onions. The idea is to end up with fully cooked chicken at the same time the onions go clear and soft. Add peppers or peas if you're using them, a couple of minutes after the onions. They don't need much cooking. Reduce heat, or dump fried stuff into another pot on lower heat. Add butter, get it melted and mixed in. I use about a quarter pound for a fairly rich curry, but it works with less too. Add the other ingredients, using enough water to keep the sauce from burning or getting horribly gooey. Let it simmer on low heat for at least 10 minutes. Add water if it thickens much. Make rice while that's going on. Dump on rice and eat. Serves one to six, depending mainly on curry/rice ratio (which depends partly on how much cayenne you added) and how hungry and spice-tolerant the people are.