Tuesday, January 22, 2013

Short Cut Slow Cooker Curry

This is my "I'm in a hurry and I have some left-over meat" curry.  I've sort of combined two recipes and a couple of techniques that I've learned to love after being addicted to curry for several years.  The first recipe is a completely unauthentic Betty Crocker recipe from a book in my vintage cookbook collection, the second is from 50 Great Curries of India, and is a starter recipe that the author says is similar to what modern Indian women keep popped in the refrigerator to be added to to make all sorts of curries.

 First in a blender I combine 1 chopped onion, once small can of tomato sauce, 1 cup of milk or coconut milk, 1 cup of your choice of broth, 1 tsp garam masala, 1.5 tsp, curry powder (for the best curry power make sure that coriander is the first ingredient)1 tsp garlic powder, and a little salt.  The resulting combination should look sort of like thin cheese dip.

 Next I add whole spices, a couple star anise, 4 or 5 green cardamom pods, and 1 Indian bay leaf.  And some salt to taste.

I roughly grind a half teaspoon of coriander, and a half teaspoon of cumin and add it to the pot.

Then I toss a combination of frozen veggies from the freezer.  In this case I used a whole bag of cauliflower and half a bag of peas.  I tend to think of peas more as an herb than a veggie, so I don't want them to over power the curry.

 Then I toss in whatever left over meat, I'll be using--in this case I cubed a humongous pork chop that was part of my freezer full of left overs from my Mother-in-Laws New Year's Dinner.  I add a tsp 

for heat and then I stir everything up in the crock-pot and cook for 3 or 4 hours on high, or 6 to 8 hours on low.  A couple hours in, I'll check for salt and heat, and possibly add more salt or sriracha.

This is one of my curry in a hurry recipes.  But it was too unauthentic to use without a lot of fiddling!

I usually serve my curry with another unauthentic recipe, in which I mix Mexican Sopa Seca and Indian Pilao:


6 TB butter
2 cups rice
1 onion
1 tsp garlic powder
4 cups broth
3 Indian bay leafs
6 green cardamom pods
1 cinnamon stick
1/4 tsp whole cloves
1/2 tsp whole black peppercorns
Salt to taste 


On medium melt the butter and then fry the rice and the onion until golden, add the broth and the flavorings and bring to a boil.  Once it comes to a boil turn it to low and let it simmer for a half an hour or until the rice kernels have separated.

I utilize the sopa seca technique because I have never mastered traditional pilao and this one comes close for me!

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