Leftover Curry

This isn't real curry which is more of an art form than anything else. This is what I do with leftover chicken, lamb or pork roasts. It makes a nice Saturday morning clean-out-the-fridge project. It'll save you some money too. Amounts are approximate since they depend on how much you have in the way of leftovers.

Ingredients

For the Broth
2 Lbs leftover Chicken, Lamb or Pork roast with bones
(Remove the meat and reserve for the curry)

1 large Onion chopped
1/2 Bulb of Garlic chopped coarse
1/2 Bell Pepper, chopped coarse
1 Carrot cut in chunks
3 Sticks of Celery with leaves, chopped coarse
2 Tblsp dried chile peppers
(or 3 or 4 fresh chile peppers chopped coarse)
2 Bay Leaves
Tblsp peppercorns

For the Curry

Reserved Meat from roast
4 cups of broth
1 medum Onion chopped
1/2 Bell Pepper chopped
1/2 Bulb Garlic, minced fine
Dried or Fresh Chile Peppers to taste
(Try to mix colors for eye appeal
Use a lot, curry is supposed to be hot)
2 Tblsp Fresh Curry Powder
Salt to taste
Flour and cold water paste to thicken

For the Rice

1 Cup Uncooked Rice
2 Cups Broth
1/2 Tsp salt
1 Tsp Curry Powder

Preparation

For the Broth

Put the ingredients in a large stew pot and cover with a two inches of water. Bring to a boil and then turn down heat and let simmer for a couple of hours. You may need to add water along the way. You will need to end up with enough broth for the curry and to cook the rice. When done, strain out the solids and discard.

You can do this ahead of time and keep overnight in the refrigerator. That will give you a chance to skim off the solidified fat in the morning. Not a bad idea, 'specially with chicken or fatty pork since you don't want the finished product to be excessively greasy.

For the Curry

Put the broth, veggies and spices in a sauce pan and bring to a slow boil. Thicken with the flour and water paste and then turn down the heat and simmer for 10 minutes or so. Add the reserved meat and heat through.

For the Rice

Put the broth, salt and curry powder in a sauce pan and bring to a boil. Add the rice, cover, reduce heat to low and cook for 20 minutes.

Delivery

Put a half cup of rice in a soup bowl. Add a ladle of the curry and top with chopped fresh tomatoes, onions and and bell peppers. Serve with a side order of Fruit Salad