QUICK CHICKEN CURRY

Heat the oil in a small frying pan. Place the chopped onion in the frying pan and cook until the onion becomes soft and brown. Place the chicken, mushrooms, cauliflower and soya sauce into the frying pan and cook for 10 minutes, stirring occasionally. Add curry powder, whilst stirring, until the oil is soaked up by the powder. Place the cup of chicken stock into the pan and simmer till the liquid is reduced, stirring continuously. NOTES: * A quick and easy-to-prepare chicken curry for one person. This is a modified version of a recipe invented by my friend Myles Sinnott. * Best served with brown rice or fried sliced potatoes. : Difficulty: easy. : Time: 5 minutes preparation, 20 minutes cooking. : Precision: no need to measure. : Andy Cheese : Department of Computer Science, University of Nottingham, UK : abc@cs.nott.ac.uk mcvax!ukc!nott-cs!abc : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008