SAVORY CURRY - 8NEWS - WRIC | News Where You Live


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6 servings

Curry plays an important part in the flavor of many dishes in Southeast Asia.



  • 3 tablespoons flour (optional)
  • 2 teaspoons mild or hot-spiced curry powder or to taste
  • ½ teaspoon salt or to taste
  • ¼ teaspoon finely ground black pepper
  • 2 pounds boneless lean beef round or chuck or sirloin, or boneless chicken breasts, skin removed, cut into ¾ -inch cubes
  • 1 to 2 tablespoons hot cooking oil (corn, canola, or safflower oil)
  • 1 garlic clove, peeled and minced
  • 1½ cups thinly sliced or coarsely chopped peeled onion
  • 1½ cups thinly sliced celery
  • 1½ cups beef or chicken broth
  • ½ cup golden seedless raisins
  • 1 tablespoon light brown sugar
  • 2 cups chopped peeled apple
  • 6 servings hot cooked seasoned rice (see note)
  • Sprigs of cilantro for garnish
  • Condiments: chopped cashew nuts, peanuts, or almonds, chutney, coconut chips, raisins, preserved or pickled ginger, chopped sweet pickles


Combine flour, curry powder, salt, and pepper; dredge beef or chicken lightly in flour mixture, if desired.  If flour is not used, add curry powder, salt, and pepper with other ingredients.  In a large heavy skillet or sauté pan, brown beef or chicken pieces evenly on all sides in hot oil over moderate heat.  Add garlic, onion, and celery; cook, stirring frequently, until onion is tender.  Sprinkle remaining flour mixture over beef or chicken mixture, stirring well.  Add beef or chicken broth, raisins, and brown sugar.  Reduce heat slightly and simmer, cover ajar, over low to moderate heat until beef or chicken pieces are very tender, about 1½ hours for beef and 1 hour for chicken.  About 30 minutes before end of cooking time, add apple pieces.  Adjust seasoning to taste.  Garnish with sprigs of cilantro.  Serve with hot cooked seasoned rice and one or more curry condiments.


Note: Cook long-grain rice according to package directions.  May add minced parsley (no stems) or finely snipped fresh cilantro leaves to cooked rice, tossing lightly to mix.


Variation: Add about ¼ to ½ cup finely snipped fresh cilantro leaves to curry mixture a few minutes before end of cooking time. .

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