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chicken, pork or lamb curry

(1 rating)
dmsgrl avatar
Recipe by
Tess Geer
@dmsgrl
Westerville, OH

This is a GREAT way to use leftover meat! You can adjust the heat to your taste. Serve with steamed browned rice for a delicious and healthy meal. Leave out the meat for a vegetarian option.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken, pork or lamb curry

  • 1 Tbsp
    butter
  • 1 Tbsp
    olive oil
  • 1
    onion, medium, chopped
  • 1
    apple, cored and chopped (i prefer granny smith)
  • 1 stalk
    celery, diced
  • 4 clove
    garlic or more to taste
  • 1 1/2 Tbsp
    curry powder, mild
  • 1 1/2 Tbsp
    curry powder, hot (adjust to taste)
  • 1/4 tsp
    thyme, dried
  • 1 c
    chicken stock
  • 1 can
    diced tomatoes, drained
  • 2-3 c
    cooked lamb, chicken or pork, cubed
  • 1 tsp
    gourmet salt blends roasted garlic and black peppercorn salt

How To Make chicken, pork or lamb curry

  • 1
    Finely chop the onion, apple, celery and garlic in a food processor or by hand.
  • 2
    Heat butter and olive oil in a large saucepan over medium-low heat. Do not let butter brown. Add puree vegetables and sauté until soft, approximately eight minutes stirring frequently.
  • 3
    Stir in the curry powder and thyme. Continue to cook and stir for one minute.
  • 4
    Stir in the chicken stock and tomatoes and then simmer for two minutes.
  • 5
    Season with Gourmet Salt Blends Roasted Garlic and Peppercorn salt. Taste and add more salt and/or curry if desired. If you prefer a smoother sauce, use an immersion blender at this point.
  • 6
    Stir in cubed meat. Cover and simmer until meat is heated through, approximately 10 minutes. If sauce is too thick, thin with stock.
  • 7
    Serve over rice.
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