Nana's Curry | Family Recipes

By adriennehannis

Ingredients

• Condiments (optional):
• Lamb: 2 lbs. boneless, cubed
• Beef: 2 lbs. boneless, cubed
• Veal: 2 lbs. boneless, cubed
• Chicken: 3 1/2-4 cups, cubed
• Lobster, shrimp, or crabmeat: 3 1/2-4 cups
• 2 tablespoons butter
• 1 large Bermuda onion
• 1/2 green pepper, chopped
• 1 large stalk celery, chopped
• 2 cups chicken broth
• 1 1/2-2 tablespoons curry powder
• 1/4 teaspoon ginger
• 1/4 teaspoon turmeric
• 2 tablespoons flour
• 1/2 cup seedless raisins
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup plain yogurt
• 2 tablespoons cream
• pinch of cayenne pepper
• pinch of paprika
• chopped bacon
• flaked coconut
• chutney
• preserved ginger root
• English walnuts
• preserved kumquats
• cut scallions
• seedless white grapes
• candied ginger
• chopped peanuts
• chopped tomatoes
• chopped almonds
• grated hard-boiled egg
• seedless raisins
• sliced cucumber
• Bombay ducks

Preparation

Step 1

Brown the meat in 2 T of butter, add onion, green pepper, chopped celery.

Add 2 cups chicken broth and simmer 15 minutes.

Stir in curry powder, ginger, turmeric, flour, raisins, salt and pepper.

Cover and simmer for 15 minutes more, stirring occasionally.

Remove from heat; stir in yogurt, cream, paprika and cayenne.

Serve over rice.