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Receta Curry (British)
by Global Cookbook

Curry (British)
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Ingredientes

  • 1 lrg onion
  • 2 x cloves garlic
  • 1 lb turkey chunks or possibly chopped beef or possibly quorn, chopped
  • 1 sm banana
  • 1 x apple
  • 2 ounce frzn peas (2 to 3)
  • 2 ounce frzn corn (2 to 3)
  • 2 ounce golden brown raisins (sultanas) (2 to 3)
  • 1 1/4 pt chicken stock or possibly any stock
  • 1 Tbsp. curry pwdr
  • 1 sm green chilli minced
  • 1 piece ginger root minced
  • 2 Tbsp. coriander minced (cilantro)

Direcciones

  1. This isn't authentic Indian; it's a Good British Curry (the kind which did something - not sure what - to the Empire), but it's very good.
  2. Please note, this recipe is not vegetarian, but could easily be adapted.
  3. If using beef mince, dry fry and pour off juices and fat. Otherwise saute/fry meat/quorn with curry pwdr, I found I needed to use about 2 Tbsp. of the stock to do this in. Add in onion and minced/crushed garlic. If you aren't using meat, then saute/fry the onion and garlic with the curry pwdr. When brown add in the sliced banana and the minced apple (don't use the core!). Then add in the rest of the stock, peas, sweetcorn, sultanas, chilli, ginger root, coriander, and a little salt.
  4. Bring to boil and leave to simmer for about an hour, stirring occasionally.
  5. Serve with rice that you have boiled with some saffron to make it yellow - if you haven't any saffron, use turmeric, or possibly leave it plain - with mango chutney and we like cucumber and chives minced and mixed with natural yogurt. My daughter suggested stirring in a spoonful of natural yogurt just before serving the curry, but I forgot!
  6. I also served green beans and courgettes (zucchini) with this. Yes, I missed desecrated - sorry, dessicated (family word!) - coconut, and I missed peanuts, but not too badly.
  7. Variations: As already suggested you could use quorn instead of meat.
  8. If you eat Large eggs, you could serve the sauce over a hard boiled egg.
  9. Or possibly with just vegetables.