recipes@decwrl.UUCP (01/16/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHICKEN-CURRY2 M "4 Jan 87" 1987 .RZ "QUICK CHICKEN CURRY" "An Easy-to-prepare chicken curry" A quick and easy meal for one person. This is a modified version of a recipe invented by my friend Myles Sinnott. .IH "serves 1" .IG "\(14 lb" "cooked chicken," "100 g" chopped .IG "1" "small onion" chopped .IG "2 cups" "cauliflower," "500 g" broken into florets .IG "6" "mushrooms" sliced .IG "3 Tbsp" "soya sauce" "50 ml" .IG "5 Tbsp" "cooking oil" "75 ml" .IG "1 cup" "chicken stock" "250 ml" .IG "" "curry powder" .PH .SK 1 Heat the oil in a small frying pan. .SK 2 Place the chopped onion in the frying pan and cook until the onion becomes soft and brown. .SK 3 Place the chicken, mushrooms, cauliflower and soya sauce into the frying pan and cook for 10 minutes, stirring occasionally. .SK 4 Add curry powder, whilst stirring, until the oil is soaked up by the powder. .SK 5 Place the cup of chicken stock into the pan and simmer till the liquid is reduced, stirring continuously. .SK 6 Best served with brown rice or fried sliced potatoes. .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation, 20 minutes cooking. .I Precision: no need to measure. .WR Andy Cheese Department of Computer Science, University of Nottingham, UK abc@cs.nott.ac.uk mcvax!ukc!nott-cs!abc