Indian Style "Hurry" Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Indian Meat Curry
Cuisine: Indian Cuisine
Serves: 4 Servings
Ingredients
  • 1 Pound Lean Ground Beef, salted and peppered to taste, cooked/scrambled in a 10" skillet until all the pink is gone, drained and set aside OR 1 Pound Boneless Skinless Chicken cubed (it will cook with the curry later) or Half Pound Beef + Half Pound Chicken
  • 3 Tablespoons Olive Oil
  • 1 Cup Diced Yellow Onion
  • 5 Cloves of Garlic minced very finely
  • 1 Teaspoon Peeled Ginger Root chopped very finely
  • 2 Teaspoons Turmeric Powder
  • 4 Teaspoons Chili Powder
  • ¼ Teaspoon Ground Cumin
  • ¼ Teaspoon Cayenne Pepper Powder (provides mild heat, add more if you like)
  • 2 Tablespoons Curry Powder (the type available in the spice aisle of your grocery)
  • ½ Teaspoon Salt
  • 3 Twists of the Black Pepper Mill
  • 1 Cup Water
  • 4 Ounces by Weight Cream Cheese cut into 1" chunks
  • 8 Ounces Linguine cooked per package instructions, drained, serve immediately OR mix in 2 Tablespoons oil to prevent sticking and set aside (microwave to re-warm if needed at time of service)
Instructions
  1. Saute onions in the oil over medium heat until transparent.
  2. Add the remaining ingredients to the pan, except the meat, water and cream cheese. Stir well to thoroughly mix.
  3. If using chicken, add it to the onion spice mixture and stir regularly until cooked and all the pink is gone. If using beef, add it to the pan now; stir to mix.
  4. Add the water to the pan, stir well to combine, bring to a slight simmer, cover pan and lower heat to just maintain the simmer. Cook for 30 minutes.
  5. Add the Cream Cheese and stir; cover and continue to cook for 5 more minutes or until the cheese is completely melted and combined with the meat sauce; correct to taste for salt and black pepper. Turn off heat and serve hot over pasta or rice.
  6. Note: You will see some Zucchini in the plated curry. I had a medium-sized one available when I made this dish so I sliced it into ⅓" thick coins, then cut the coins in half. If you would like to do that, add the cut squash to the curry once the cheese is fully mixed in, stir, cover and turn off heat. Allow at least 5 minutes before serving or removing the lid to allow the squash to cook to al dente.
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=1615