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Old 07-01-2008, 04:52 PM   #11
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Quote:
Originally Posted by uniqueenigma View Post
... It also says to add raw meat and the pineapple after you've added your liquid ingredients to the pan and let them simmered. Shouldn't I just add the chicken initially with the onion, and saute it? It also says to add the red pepper and zucchini later in the recipe, after you've added your liquid ingredients, and then to just allow it to simmer...
Curry is a method of cooking - it's simmering meat and/or veggies in a highly flavored, fairly thin sauce. There's really no need to saute the meat or veggies first - they will be plenty cooked by simmering. Ten to 15 minutes should be enough, even for chicken thighs. After preparing the sauce, I'd add the most dense ingredients in first, and the rest in descending order. This is not specifically for this recipe, but I'd go like this with various additions: carrots, cauliflower or broccoli - 5 minutes; then add celery and pineapple - 2 minutes; then add peppers, zucchini and meat or chicken - 5 minutes; for shrimp - 3-4 minutes.

And I would use 1-2 tsps. of fresh ginger - there's no comparison with the flavor of dried. Just try them side by side and you'll see

The only thing I use dried ginger for is pumpkin pie
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Old 07-01-2008, 11:45 PM   #12
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I agree with GG, it's also the way I do most of my curries. I would just follow the recipe along and add things in as it says to, although I don't see why adding the red pepper and zucchini is separate from when you add in the chicken and pineapple? It doesn't say if it wants you to simmer the zucchini and red pepper for a while before adding in the chicken or pineapple so why not just start adding in one after the other?
I agree, it is a kinda vague recipe, but workable and it is always fun to give it a try and see what happens.
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