Easy Curry Recipe

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					Easy Curry Recipe
I heart curry. Is there any other way to say it? Well, I could say I
liver curry, but that wouldn't make much sense. My love of curry started
in 1986 with Utah Jazz shooting guard Dell Curry. Man, was he swift; like
an African-American angel had fallen upon the hardwood to gently place
basketballs in between orange metal rims. My passion for curry continues
with the strength of two Mr. T's and one Mrs. T...and one Mr. Lower Case
T. So, here is an easy and delicious curry recipe for you:
INGREDIENTS
2 cups of water

2 oz. pack of curry powder (I used mild curry. You can use whatever your
mind and wallet allows you to use)

Crushed red pepper (use as much as you want)

Cheyenne pepper (if you want to spice up your meal) *optional*

2 Chicken leg quarters

1 Potato (sliced)

1 Red Pepper (sliced)

Half an onion (chopped)
Boil chicken in water for about 5-10 minutes so it makes peeling the skin
and stripping the meat off the bone easier. After stripping the meat
don't be tempted to eat the chicken yet because it wouldn't be cooked all
the way through at this point. If you do so, you risk the chance of
getting sick. Put 2 cups of water in a pan, add curry powder, and throw
your chicken strips into the mix. When the mix starts to rumble boil
lower the heat and cover. While your chicken is boiling, you can use this
time to cut up your veggies if you haven't done so yet. Now, throw the
potatoes in the pan first. Potatoes tend to cook slower than the rest of
your veggies so let this cook for 5 minutes. After 5 minutes you can
throw in the rest of your veggies and spices.
NOTE: Remember not to rumble boil. For those that don't know what rumble
boiling is; rumble boiling is when you have the heat on high and the
water is bouncing up and down wildly. Instead you're going to be cooking
this meal on low to low medium heat. This will allow the curry mix to
slow cook into your chicken and veggies. A good way to test if your meal
is ready is to take a fork and poke the potato. If the fork effortlessly
goes in the potato and out the other end of the potato than your meal is
ready. If you poke the fork in the potato and it gets stuck inside the
potato than let it cook for a little longer.
BONUS: If you are cooking rice, you can strain the water you used to boil
the chicken with and use it to cook your rice. This will give your rice a
little extra "BAM!"
Voila!! Now eat your curry you beautiful person.
http://www.RamenDays.com -Ghetto Recipes, Good Eatin'...The Webs First
Ghetto Cooking Show

				
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posted:10/15/2010
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