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The word Curry from the Tamil word 'kari', meaning 'spiced sauce', it is used to refer to any number of hot, spicy, sauce-based dishes. The term curry itself isn't really used in India, except as a term adopted by the British to categorise a number of different Indian soup or stew dishes, nearly always containing onions, garlic, ginger, turmeric, chilli and vegetable oil.
I want to look at the many different types of Curry’s and adapt them to suit the Core plan.
This book contains 41 curry recipes
INDEX
CHINESE CURRIES
1. CHICKEN KATSU CURRY
2. CHICKEN WITH CHINESE CURRY SAUCE
3. CANTONESE BEEF CURRY
4. CHINESE WHITE COOKED CHICKEN
5. CURRY CINNAMON BROWN RICE
6. CHINESE CHICKEN KEBABS ON RICE
7. CHINESE PORK CURRY
8. SIMPLE CHINESE PRAWN CURRY FOR ONE
9. MILD CHINESE CURRIED PORK CHOPS
10. CHINESE PRAWN & VEGTABLE CURRY FOR TWO
