Tacky '60s Curry
Yes, it's made with canned soup.
Sneer not, it really is good, although it's not even remotely authentic. Topped with condiments, oh, yeah, man, it's groovy!
Tacky '60s Curry
This is a good meal for a work night when you don't have a lot of time. The thing that takes the longest is boiling the egg and frying the bacon but, if you thought to do those on the weekend, it's a snap to put together.
1 cup rice (I like basmati or jasmine)
2 cups water
salt, if your blood pressure is low - we leave it out.
Boil the water, dump in the rice, stir once, put on a lid and reduce the heat to very low. In about 20 minutes, it's ready. Don't bother to lift the lid or stir.
1 can of cream of chicken soup or cream of mushroom soup
1 chopped medium onion
1/2 can milk
1 TBS butter
Curry powder to taste
1 chicken breast cut in bite-size pieces (or a like amount of any meat, really - lamb is particularly good and shrimp even better! Great way to use up leftover leg of lamb)
Once you have the rice going, saute' the onion in the butter until soft. Add the soup and milk and stir over medium low heat until smooth. Add curry powder to taste - this is the only tricky part - different curry powders have different strength and heat - start with a TBS and add more, tasting as you go along. I usually judge by the rich color when it has enough curry powder. If you like it spicy, add more. When the sauce is hot and bubbling away, add the meat and cook just until heated through. Serve over the rice and pass the condiments.
CONDIMENT SUGGESTIONS: crumbled bacon, peanuts, chopped egg, scallions, chopped onion (red or mild white), Major Grey chutney, shredded coconut (I hate that but my Mom always served it) raisins - I've even heard of peole using cocoa nibs or fresh coffee grounds. Whatever you like, really, as long as it adds texture and different sweet/salt/savory layers to the curry sauce.