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1995-10-21
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67 lines
Simple Curry
Category: Poultry: Chicken, duck, goose, turkey, etc...
Posted by: Hawk Eye
Quantity:
Ingredients:
6 0z or more of your 1 cup (+ - ) heavy or
favorite meat or poultry. I whipping cream. (Very likely
generally use Chicken. more like 1-1/2 or 2 )
1 good squirt either white Decent Curry powder
wine or lemon juice. Just
splash it in.
1 - 3 tbsp Sour Cream. Butter
Instructions:
Brown your meat of choice in the butter- or margarine, come
to think of it. Get it very brown indeed. Lots of bits
floating about in the pan. Like that.
deglaze the pan with the squirt of wine or lemon juice. Save
the bottle, you'll need another squirt. ( Unsanitary or not,
you might as well just splash a bit in from the glass, if
you're drinking, and the dinner guest is a good friend. )
mix the cream, sour cream and Curry together. Whisk nicely,
as the cream is rather bashful about mixing with the sour
cream. Add another splash or wine or lemon juice to the
mixture. Now add Curry. This is a tricky point: I add enough
to turn the resultant mixture a nice medium yellow. This
depends on taste, I suppose, but a few points to consider..
One, the sauce is going to darken and strengthen as it
cooks.. It'll taste a bit harsher, when done, than it will
at this stage. Two, in my own experience, it really is
almost impossible to add so much that people grow ill. Be
brave! try about two tbsp or so... ( Just as a starting
point. The mixture should be creamy, yellow, and flecked
with curry. Now dump it into the pan with the meat. Heat at
high, stirring once and a while, until the cream reduces and
the sauce thickens. Cream is a great deal sturdier than most
people think. It can reduce on fairly high heat beautifully,
and it really doesn't need all that much attention. Also, if
the sauce does happen to break.. Stir in more cream. Unless
it's severely scorched, it ought to come back well. The
sauce is done when it's thick and coats the meat- or a spoon-
tightly. ( Or, when given a brisk stir, the pan can be seen
behind the whisk. ) It should be a dark golden yellow, with
the part just touching the rim of the pan slightly darker.
This is a SINGLE SERVING recipe. I have no earthly idea as
to the caloric content. Tastes good, goes together in a
slam, and is able to hold well for a considerable amount of
time.. If need be.
Comments:
I saw a few references to Curry, while I was paging through
here, as well as to Buffalo wings. I've been a professional
cook and baker for going on a decade now- first 'cause I
needed a job, finally because I like doing it- and I'd like
to dump a few recipes. Before I do that, though, an
explanation. As is this case with many cooks and Chefs.. I
rarely ever use graduated measuring utensils. The Chef under
whom I trained (Freddy Hiltbrunner, "Le Cafe de Paris", the
only 4 star restaurant in Nebrasksa ) never did.. And over
the years, I've sort of fallen into the habit. At this
point, I just sort of know what a teaspoon is, and so forth.
The point is, the measurements I give are going to be a
little.. Odd. Especially to those of you who are used
to/prefer nice precise terms. The recipes work You may,
however, have to do a wee bit of fiddling with them.