"Curry," I believe is Indian for "sauce," but here I mean the familiar spice mixture. What I describe here is basically a gravy that you can throw about anything into. Also, I will used only common western ingredients, not including coconut, mangos, raisins or such (but they can certainly be used if you like them). The key is finding a curry powder that you like. I think Penzey's Sweet Curry is excellent. More pungent mixtures are also available. This recipe is for a generous individual serving.
Finely dice a half-cup of onion and fry in a tablespoon of oil in a large frying pan. Add about a cup of cauliflower, cut into small pieces, and stir-fry for a while. Add a half-cup or a little more of frozen peas and rustle them around for a while. Mix in about two teaspoons of white flour, stir to make a roux with the remaining oil, and add about 12 ounces of chicken boullion, made with two cubes in hot water. Add a tablespoon of curry powder, or to taste, and mix well. As the gravy thickens, add water or allow to boil down until it is a good consistency.
For chicken curry, add as much diced cooked chicken as you have--perhaps from your last roast chicken. Cooked shrimp can also be used. If you use cooked beef, make it with beef bouillon instead. I expect that this curry would be very good with boiled potatoes instead of chicken, and make a tasty vegetarian meal. I serve it over steamed Basmati rice, with a good mango chutney.
Composed by J. B. Calvert
Created 31 January 2003