Raven’s RV
The ongoing education and adventures of two rank newbie RVers

About once a month I make a batch of curry. I adapted this recipe from the More-With-Less Cookbook which is the only cookbook I have here in my rig.

It takes no more than an hour to prepare this recipe, it doubles up easily, and it makes two full meals. Don isn’t a huge curry fan, so that’s about right for a month.

First, chop up one slightly blurry onion. The original recipe calls for half an onion, but we like onion. ;)

Wash and peel three sticks of celery and two carrots. The original recipe calls for a green pepper, but I seldom have one around. I figure the extra half onion makes up for it. ;)

While you’re chopping that up, start cooking (frying) some meat. I usually use one chicken breast. What you’re seeing here is rather dry because I made the mistake of cooking it first, chopping the cooked meat up, freezing it, then defrosting it. This recipe works better if you just cook the meat at the same time as you cook the curry. However, I don’t have a very sharp knife which makes this hard.

The recipe also works very well with ground beef (be sure to drain all the fat!) and, no doubt, ground turkey and soy sprinkles or tofu.

It would probably be better to cut the chicken up into much smaller pieces than shown below too.

Add 2 and a half cups of water and 1 tablespoon of curry powder. Blend!

Then throw in the veggies.

The recipe also calls for 1 teaspoon of salt and 1/8 teaspoon of pepper. That’s way too much salt and when I tried the recipe for the first time I just about exploded. I just do a quick sprinkle of both around the pan.

Add 1 cup of tomato sauce, 1/3 cup milk and 2 tablespoons of corn starch. Make sure that the corn starch is blended in, because otherwise you will end up with curry flavored matzo balls.

Simmer for 45 minutes. I set the alarm for every ten minutes to ensure that nothing sticks to the pan. I have this lovely habit of forgetting to stir food.

After 20 minutes, I put on a pan of water to boil. After 30 minutes, I put in the rice to cook. We’ve found that about half a cup of rice each is good.

The recipe is done when the veggies are tender and the sauce looks kind of thick and glossy

Enjoy!

Here’s the ingredient list, which is dedicated to Biker Chickz Recipes. The original is in parentheses.)

1 chicken breast or 1/2 lb ground meat
2.5 cups water
2 medium carrots
3 stalks celery
1 onion (1/2 onion plus 1 green pepper)
Sprinkle of salt (1 teaspoon salt)
Sprinkle of pepper (1/8 teaspoon pepper)
1 tablespoon curry powder
1 cup tomato sauce
1/2 cup milk
2 tablespoons cornstarch

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