When it's hot outside, you should eat all kinds of spices. Don't ask me why, but I swear it's true. That's why they eat spicey foods in places like the Middeteranean, India, and Mexico. Perhaps that also explains why I was hit with a sudden craving for curry (or maybe it was the fact that curry is addictive). In any case, to make up for the lack of a Indian restaurant in town, I went on to make my own...
The nice thing about making curry (and stews) is that the more crap you put in there, the better it tastes. In other words, curry is one of those things you can't possibly screw up, even if you don't use a recipe. Of course, being the non-comformist kind of guy that I am, I wouldn't follow recipes anyway, but that's besides the point.
So, let's get started. Here's what you need for Ryo's Curry (Chicken Version):
- Some chicken
- An onion
- Other stuff (like veggies... potatoes work well)
- Curry powder
- Flour
- Every spice under your roof
- And anything else that desolves in hot fluid (syrup, jelly, peanut butter, honey, mustard, etc).
- A generic curry recipe (only if you plan on serving this to other people)
- First, dice and slice all your ingredients. Remember that onions desolve (which isn't a bad thing -it adds flavor) so dice 'em big if you want them to stick around. On the other hand, if you're in a hurry, dice 'em small so they cook faster
- Put some vegetable oil in a pot, and fry your chopped up ingredients
- Dump in the spices (except for the curry powder)
- Keep fry'n until the onions are cooked through, and the chunks o' chiken look moderately cooked
- Throw in some flour and stir it around, just to mix things up a bit
- Dump some water in there, and let cook under low heat for a while
- After a little bit, dump in the curry powder and other soluble stuff, and keep on cook'n under low heat.
- When you feel like it, eat. Serve with rice, bread, or anything you can think of. If your guests ask you how you made it, hand them the generic recipe. Some people are bound to be grossed out by the stuff you put in there, but they'll like it anyway as long as they don't know.
Posted Fri, July 4, 2003 12:52 by dirvish
Mmmmm, tasty.
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