Decent Curry

Best tip I'v ever heard is to not use pre-cooked meat, always allow the meat to cook in the curry sauce. It takes longer to prepare but absorbs the curry flavour much better;) . This doesn't necessarily make it hotter though, if that's what your looking for.

Of course, that isn't to say you should throw away the leftovers from the roast:eek: , you can always do something with them & could still use them in a quickie curry but it does make a difference.

HTH

Mushrooms

Chicken (breast or portions)

Curry spice mix

Cream, wine, milk, yoghurt (any comination of any number)

Cornflour

Rice



Start some water to boil for the rice

Chop the mushroom and place it in a moderate heat with a drop or two of oil of your choice.

Quickly cut the chicken (meat only) into small slivers and add to the mushroom.

Simmer gently (may need to add more oil to coat everything) stirring occasionally to make sure allt he pink bits of the chicken turn white...

..meanwhile put cream and/or white wine and/or yoghurt and some cornflour into a whizzer and whizz it.

When the chicken bits are all white ie sealed (and if they're small they're pretty much cooked already) add at least two tablespoons of any form of ready mixed curry spices (my favourites are Thai and bombay) and stir well.

When the water for the rice is boiling add the rice.

Add the cream mix to the chicken, bring the heat up to boil and then down again to gently simmer.

By the time the rice is done - so is the chicken

You can MAKE this faster than the recipe takes to read

Not hot. Honest The dairy products tone it down quite a lot. Besides - there are all sorts of different ready mixed spice selections out there so pick yourself some of the milder ones