(FUG Honcho)
02/18/06 02:38 PM
Re: shrimp

Shrimp or Chicken Curry

Curry Sauce

1 tsp. Butter or oil
1/3 cup Chopped onion
1/3 cup Chopped carrot (about 1 medium carrot)
1-2 Tbsp. Curry powder (Sharwood)
1 16 oz. Can tomatoes, chopped with juice
1 16 oz. Can tomato sauce
2 Tbsp. Applesauce

Melt/heat butter or oil in a sauce pan. Sweat onions over low heat until translucent and softened. Add carrot and curry powder and heat gently with the onion until roasted and aromatic about 1 minute. Add the remaining ingredients and simmer about 30 minutes. Add water as necessary for the desired consistency.

Chicken or shrimp may be added and cooked during simmering. Cook boneless, skinless chicken breast chunks for 30 minutes with the sauce, shrimp about 10 minutes.

Serve with basmati rice and curry condiments (rasins, diced boiled egg, toasted coconut, papya chutney, chopped green onion, sliced banana, chopped apple, etc.

You can make the curry sauce in advance, freeze it and have shrimp curry in fifteen minutes.

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