Sweet Curry with three variations
Curry is actually a blend of many spices. The flavours vary by region and family tradition. This recipe calls for your supermarket variety – feel free to add your own twist or amount to taste! It also uses a yogurt-based marinade to help temper the flavour. This week we used fast fry pork cut into strips with the dried apricots and freshly minced ginger.
Here are the basic ingredients:
- ½ cup plain yogurt
- 1 – 2 Tbs curry powder, or to taste
- approx ½ cup each: chopped carrot, celery, and onion
- 2 cups broth (chicken, beef or vegetable)
- 1 cup rice
Because this recipe is Kraft inspired, I am going to list the instructions first and then recommended ingredient combinations (Meat, Seasoning, Fruit and Nuts):
- Mix ½ cup plain yogurt with curry powder and desired seasoning. Pour into a ziplock bag with your chosen meat and let stand at least 10 minutes, or as a long as over night.
- Cook the rice in the broth until done. Keep warm.
- In the meantime, cook the vegetables, fruit and meat until browned. Combine with the hot rice and a handful (1/3 to ½ cup) of nuts. Serve warm.
These can be mixed/match but the basic premise is each combination tastes great from left to right.
MEAT: chicken, beef or pork. Cut into bite size pieces before marinating.
FRUIT: dried apricots, apples, raisins. Dice the larger fruits into bite size pieces before cooking.
SEASONING: 2 tsp ground ginger (or 1 Tbs fresh), 1 tsp chili powder, 1 tsp cloves. Add to the marinade.
NUTS: shredded coconut, peanuts, cashews, toasted almonds, sunflower seeds. These are really your preference.
Bon appetite!
