Difference between revisions of "Pork and Rice Curry"
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
| − | [[Category:Indian Meat Dishes[[Category:Pork Recipes]] | + | [[Category:Indian cuisine]] |
| + | [[Category:Meat Dishes[[Category:Pork Recipes Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Revision as of 17:07, 8 May 2012
Description
- Makes 6 servings
Ingredients
- 2 medium firm bananas, sliced
- 2 tablespoons butter or margarine
- 1 teaspoon curry powder
- 1½ pounds boneless lean pork, cut into thin strips
- ¾ cup chopped onion
- 1 teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 1 x 14½- to 16-ounce can tomatoes, crushed
- ¾ cup chicken broth
- 3 cups hot cooked rice
Directions
- Cook bananas in butter and curry over medium heat 3 to 4 minutes in large skillet.
- Remove from pan; set aside.
- Add pork, onion, salt, ginger and black pepper to skillet; cook until pork is brown and onion is tender crisp, about 15 minutes.
- Add tomatoes and broth.
- Cover and simmer 30 minutes, or until pork is tender.
- Stir in bananas; heat thoroughly.
- Serve over fluffy rice.
References
[[Category:Meat Dishes
