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guess nobody is willing to send a recipe that I was hoping to do today... crying oh well...I may as well post the recipe I have...

I know this is too late for your get-together, but maybe it'll still come in handy. It's a variant on korma. You can add almost any vegetables you like, but these are my favorites. Also, for a vegetarian dish, you can put in lentils instead of chicken - it works just fine.


Suggested ingredients:
ghee
chicken (bite-sized chunks)
one onion (chopped or sliced)
fresh broccoli
carrots
canned sweet potato
early peas
crushed tomato
coconut milk or heavy cream
curry powder
cumin
cinnamon
turmeric


Heat the ghee over low-medium heat; when it's melted, add the chicken and cook until its almost fully cooked through. Then add the onion and any other vegetables you're using which take a longer time to cook (ex., broccoli, cauliflower, chunks of carrot). Then add the curry, cumin, and turmeric (I usually use about a teaspoon or two of curry powder when feeding 4-5 people, about half a teaspoon of turmeric, and just a few pinches of cumin - its got a kick and I don't like my curry too spicy; if you want more spice, you can also add crushed red pepper and garam marsala). Most times you'll want to add some water to the pan at this point to keep things from sticking and to help soften the vegetables.

When those are cooked about halfway through (depending on how much crunch you want), add any softer vegetables (some good ones are pre-cooked diced tomatoes, early peas, and shiitake mushrooms). Then wait about thirty seconds and add the crushed tomatoes; how much you add is up to you, but I don't usually go with more than half of one of those large cans. Let that all heat up, then add the cinnamon - a teaspoon will usually do, but add to taste. Then put in the coconut milk or heavy cream (if I'm using coconut milk I generally use less than if I'm using cream since it's so sweet - usually about a quarter to a third of a can of coconut milk is plenty; this is to add a richer taste to the curry and thicken the sauce up a bit, and it should be a pretty orangish color).

Make sure you keep stirring so it heats through evenly, then serve with rice.

It also is great as leftovers.

Ah, sorry... sweatdrop

It's butter with the fatty, solid parts skimmed out of it. With that out, the butter doesn't burn at such a low temperature, so its easier to cook with. You can make it by melting the butter and then skimming off the white part.

You can buy it as straight ghee sometimes in the "ethnic" food section of some grocery stores; that's much easier than trying to skim out the white stuff yourself, I've found. :/

we are doing another get together and I am going to use this recipe now..thank you for posting it in the first place...I'll let you know how it turns out

interesting...any recipes are greatly appreciated... biggrin I'm going to post mine very shortly ...( when I get the time to crying )

I"m sorry, I don;t know any, but if you need anyothers I'd be glad to help!