Editing Tangency Cookbook (section)

===Mike's Curry by [[User: Jezrael|Jezrael]]===

My contribution: This is how I make curry.<br> 
Soy Sauce<br> 
Worcester Sauce<br> 
3 Tablespoon butter or margerine<br> 
2 Cloves Garlic, Diced<br> 
3 teaspoons Curry Powder //I usually use a mix of different kinds//<br> 
1/2 teaspoon Garam Masala<br> 
1/2 Onion, Chopped<br> 
1/2 Green Pepper, Chopped<br> 
1 to 1 and 1/2 pounds of your preferred meat, cubed //I prefer Chicken or Pork//<br> 
1 can Lite Coconut Milk OR 1 can Beef Broth OR 1 pint nonfat yogurt<br> 
1 wok<br> 
2 cups cooked rice<br> 

Optionals:<br> 
Corn Starch for thickness<br> 
Other vegetables for taste<br> 

First things first, marinate the meat in a mixture of soy sauce and worcestershire sauce for about 20-30 minutes. 

Melt the butter in the wok and saute the diced garlic until brown, you may want to add a bit of the diced onion (but not all of it) at this point as well. Once the garlic is browned add in the curry powder and masala and saute it for a bit as well to release the flavors, not too long or the curry will burn and stick to the wok, use your best judgement on that part. Take whatever liquid you've decided to use and pour it into the wok, bring it to just at boiling and then reduce the heat to a simmer. Add the meat AND the marinade. Stir occasionally. The meat should be done within 20-30 minutes. Depending on whether you like your veggies soft or crunchy you could add them in as you add the meat or wait. I usually wait until the meat is about half-cooked to add my veggies. When the meat is done so is the curry. It will have varying consistancy depending on what liquids you used, so you may want to use some starch or other thickener to thicken the mix up. The yogurt makes the thickest sauce...the broth the thinnest. Pour the sauce over rice and enjoy! 

I sometimes add tomatoes early in the cooking so that they break down and give a more tangy final taste to the sauce. I imagine you could also further reduce the heat and reduce the sauce to thicken it, but I'm usually too hungry to try. This can serve 2-4 people. It's not an exact doubling for 4-8 people, especially with the curry powder. Also you could substitute something less fattening for the butter, canola oil maybe? 

Enjoy!