tiggerprr’s scratching post

(Yeah I know I”m late…I slacked! In honor of Slackermommie’s return. ::nod:: Hey, it works for me. LOL)

Now that things are starting to cool off around here…Curry rice is a great way to warm your family up. You can usually find the House brand Vermont Curry at any Asian store or in your grocer’s International/ethnic or whatever they’re calling that these days section. in Mild, Med Hot or Hot. The flavor really sets in the second day just like spaghetti sauces get more flavorful the next day. The Mild…is really mild…so if you or your family has an aversion to spicy food with a little spice heat in them, this may be for you. I prefer the Med. Hot myself. It’s got a kick to it, but not too bad. With that being said:

1 pkg House brand Vermont Curry

*You may only be able to find another brand, it’ll be in a rectangular box. S&B Golden is another one I see frequently here in the States.

1# of lean stew meat (you can also use chicken breast cut into 1inch cubes)
2 medium carrots sliced in circles (as for stew)
1/2 onion cut into 1 inch squares (as for stew)
2 medium potatos cut into 1inch cubes (as for stew)
cooked white rice (enough for the number of people you’re feeding)

If I have all day…I crock the meat in a crock pot on low until I am ready to start preparing the meal…it makes it fork tender and the juice really adds a nice flavor to the curry. If you don’t have all day, it’s no biggy just boil the stew meat in a large stockpot with about 6 cups of water until it’s tender (about 30 mins).

Add vegetables to the boiling water and boil until tender. (If you crocked your meat, add this to the mixture at the time as well.)

Remove from heat, break up the curry roux squares, add to mixture and gently stir to melt the roux and the sauce will thicken. If it gets too thick, add hot water to thin it down. It should be a thick stew consistency, just not paste. hehe

Ladle over rice, and serve! This is great on cold days, and It’ll clear your sinuses if you’re stuffy.

**A Yummy Variation added for my friend Jon…. In lieu of using stew meat or chicken, you can make tonkatsu (fried pork) and use that for meat instead.

1 pound thin cut boneless center pork chops
1 pkg Japanese Bread Crumbs (Panko) (I put this in a plastic bag for easy cleanup)
1 egg, beaten in a bowl large enough to soak meat
flour for dredging (I put this in a plastic bag for easy cleanup)

Put chop in flour bag and lightly coat the chop, dredge through egg mixture, put in panko bag and shake, ensuring even coating.

Pan Fry in about 1/4 inch of oil until browned and cooked through. Drain on paper towels.

Make Curry as directed above with only the veggies.

Slice 1 or 2 of the cutlets into thin strips…and neatly arrange over a bed of white rice, spoon curry over the top and enjoy!

This picture isn’t as appetizing as I’d like it to look, I’ll have to take my own snapshot when I make it next…which I’m thinking will be soon…since now I have this monster craving for curry. Didn’t see that one coming.

If you’re posting a Recipe for Food for Thought Friday - Please link here! Thanks again to Slacker-Moms-R-Us for starting us on this weekly recipe exchange!

This entry was posted on Friday, November 17th, 2006 at 11:59 am and is filed under Recipes/Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.