curry in a hurry

How To Make curry in a hurry

• 1

  NOTE: May substitute boneless, skinless chicken breasts for shrimp.
• 2

  If using shrimp, clean and devein; saute them lightly on both sides until they become pinkish, then set aside.
• 3

  If using chicken, cut the meat into 1\" strips and set aside.
• 4

  In a saucepan or wok, heat the oil and \"splutter fry\" the curry powder and red chili powder and then the garlic rapidly for 30 seconds.
• 5

  Add the tomatoes, then add the ginger, if desired, and salt; mix well and bring to a boil.
• 6

  Add the chicken or shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken).
• 7

  Finally, simmer on high heat until the oil floats to the top for a minute or so.
• 8

  Remember that overcooking or overspicing can kill the curry; use the optional cream to tame the curry or adjust the flavor.
• 9

  Garnish with freshly chopped coriander and a squeeze of lemon juice.
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