Curried Whatever - from Pan to Guest in 20 Minutes

Dear Miss Chatty:

I have a simple question for you, oh great purveyor of things chaste and pure. When making a curry, what steps do you follow? The ladies in my cooking club have argued over this incessantly. I told them I'd write to you to settle it.

I am Curious Saffron in Ann Arbor, MI

Dear Saffy:

There's no ifs, ands or buts about curry. The long of the short of it is as simple as stir fry.

MMVBC - Meat, Mushrooms, Vegetables, Broth and Curry.

Take a large skillet and heat up about a tblsp of extra Virgin Olive Oil and butter. Toss in some garlic, onion fakes and maybe some Emeril snap up spice before you actually cook the meat. Chop up either beef, chicken or pork into cubes or strips. Coat with flour or braising powder. Toss it in, browning whatever meat you want. (You could try fish or shrimp, but I'd cook them first. Fish becomes a bit messy with this recipe). Dump in one can of drained mushroom slices and cook them in. Then a can of carrots, a can of peas and optionally a can of corn. Use the little cans dear unless you expect the Prussian army. Once this is going good and hot (sizzling), add a cup of beef or chicken stock (Use Swanson from the box). Bring to a boil - then curry. Use the old fashion Japanese curry cubes. 1/4 of the box sliced up is good. Mix it into the boiling brew until the juices are thick and rich. The curry comes in 3 flavors - mild, medium and hot (and hot is hot). I also help things along with a touch of Thai peanut sauce and a tablespoon of Indian curry sauce. A handful of Planters peanuts are a nice touch. Serve over rice or noodles (avoid the Oriental straw noodles - they make a real mess). The whole thing takes about 20 minutes from 1st tbsp of oil to curry cube.

Hope that helps.