Quick Curry - Choose Chicken or Lamb



Quick chicken curry

This recipe was found in Prevention magazine; part of the stack of reading material at our family cottage on Lake Huron. Ingredients: 1 pound of ground lamb 5 teaspoons curry powder 1/2 teaspoon salt 1/2 cup water 15 ounce container of fresh

Draft

The original version of this recipe was found in Prevention magazine; part of the stack of reading material at our family cottage on Lake Huron. It called for 1 pound of ground lamb. I've adapted the recipe for chicken. Either works for a fast and tasty, if not exactly extraordinarily delicious or authentic, meal. It's definitely edible; I ate it.

 Ingredients:

• 1 pound of ground lamb or 1 pound of skinless, boneless chicken cut into bite-sized pieces
• a little vegetable oil for browning the meat 
• 5 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 cup water
• 15 ounce container of fresh marinara sauce (from the refrigerated section in your grocery store) 
• 6 ounces of fresh spinach 

In a large skillet, brown the chicken (or ground lamb) with the curry powder and salt. (This will take 7-10 minutes). Stir in the water, marinara sauce, and spinach. Simmer uncovered on the stovetop for 5 minutes. Season to taste with salt and freshly ground black pepper. Serve with naan (Indian flatbread available in most grocery stores), rice and chutney. Serves 4, rather sparingly.