My family style curry.
Cacruden, you should bottle the Chili sauce and sell it!!
I made the whole dish today and I have to let you know that both my husband and I enjoyed it very much!!
He said - definitely repeat-worthy and I agree!
I tried to adhere as close as possible to your recipe except I used fresh Chicken, which I simply sauteed along with the onions etc.
I am glad that it turned out well. I liked it a lot when growing up. Left-overs were usually eaten as breakfast the following day - curry chicken on toast (quick and easy). Of course my favourite breakfast foods were this and devil'd kidneys on toast (beef kidneys). Now my favourite breakfast is one that I see a lot of people eat here..... stir-fried beef with holy basil and chilies.... it is usually ordered (sai khai daow - with a fried egg on the rice -- which actually works amazingly well). Sometimes I make the dish but I find no matter how many times I practice making it, the street hawker in front of my building does a better job (I can walk 30 minutes and not find anyone better than the one a matter of a few steps in front of my building).... cost 45 baht (or $1.45)
This is the curry that I had as a child - was introduced to other curries after I grew up. I remember once having a friend over and asked if he wanted to try it, he looked at it and refused :o It is actually pretty good with mandarin oranges. The yellow curry used was not the standard McCormick's (or equivalent) which is sold at most grocers - but it is a yellow curry powder which is spicier.
We use to have around 200 tomatoes a day during peak time coming from the gardens which some of which was made into chili sauce (some frozen) which was used for the curry, but could also be used on hamburgers/sausages or as a side to a steak. Could never buy a store bought version that was close.
1/3 cup butter
1/3 cup flour
2 tablespoons yellow curry powder
1 onion, diced
1 green bell pepper, cut into 1 x 1 inch cubes
1 red bell pepper, cut into 1 x 1 inch cubes
2 stalks celery, chopped
8 mushrooms, cut into bite-sized pieces
1 cup chicken broth
1 can tomatoes
1 cup chili sauce (other recipe included)
1 tablespoon yellow mustard
4 cups chicken, pre-cooked.
Sauté the onion, bell peppers, celery and mushrooms in the butter. Mix in the flour and yellow curry until the vegetables are coated with the flour and butter. Pour in the chicken broth in and mix until the flour mixture is combined. Add the chicken, tomatoes and chili sauce and yellow mustard then simmer for at least 45 minutes.
4 cups tomatoes
2 onions, diced
2 sweet red bell peppers, diced
1 celery stalk, diced
hot red chilies, diced, to taste
3/4 cup sugar
1/2 teaspoon black pepper powder
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon cinnamon powder
1 teaspoon ground allspice
1 tablespoon salt
1 cup vinegar
Bring tomatoes to a boil then simmer for an hour. Add onions, red bell peppers and celery then simmer for 35 minutes. Drain juice and freeze. The juice can be used for drinks and/or soup base. Add red hot chilies then simmer for 10 minutes. Add spices and vinegar then boil for 10 minutes. Pour into hot sterilized jars and seal.