Creole Chicken Pork Curry

As you all know I love to cook and last night I made a winner that will make your toes curl with pleasure:

Creole Chicken Pork Curry

Ingredients:

8 chicken things*, skinned and halved(for thighs; I cut into 1/3�s�Both side of the bone�)

2 lbs. cubed lean pork

2 tsp. Salt

1 or 2 drops Tabasco per-side of chicken pieces

1/4 cup margarine / Butter

2 large onion, thinly sliced

10 cloves garlic, �Minced/Pressed�

14.5oz can of crushed tomatoes

4 cups boiling chicken broth

1/2 cup tomato paste

1/4 cup curry powder(Heap mine - More like 1/3Cup)

2 tsp. ground coriander

2 tsp. ground cumin

4 bay leave

1/2 cup sour cream

6 cups hot cooked brown rice

* - Thighs, Wings, Drums or even Chicken Breast(I use Thighs)

Instructions:

First, lay out the chicken pieces on several sheets of waxed paper on the countertop. Then lightly sprinkle them with 1 teaspoon of salt and pierce them a couple of times with a testing fork, before sprinkling them with Tobasco. When the entire batch has been done, place it into a shallow baking pan, cover it loosely with plastic wrap, and chill it in the refrigerator for about 15 minutes.

Now spread out the cubed pork on the waxed paper and sprinkle it with the remaining teaspoon of salt. Then take your hands and toss it around a couple of time to evenly distribute the seasoning, place it into a shallow pan, and chill it along with the chicken.In the meantime, melt the margarine in a skillet over medium heat (you can use butter if you prefer). Then drop in the onions and saute�´ them for about 8 to 10 minutes or until they begin to caramelize (turn slightly brown). When they reach a rich golden color, remove them from the skillet with a slotted spoon and place them into a mixing bowl-but leave the pan drippings in the skillet! And bring them right back up to a medium heat. Because now it is time to do the chicken and pork.

First do the chicken! Put it in the pan and cook the pieces about 8 minutes or so on each side until they beautifully brown. Then, when you got the pan drippings really hot, drop in the pork cubes and cook them for about another 5 minutes until they begin to brown. When both meats have been thoroughly seared, stir the onion and add the crushed tomatoes back into the pot, along with the garlic, the tomato paste, the boiling chicken stock, the curry powder, the coriander, the bay leaves, and the cumin.. Note that it�s important to take the time to completely stir these ingredients into the mixture to the point of them being uniformly blended. It�s the secret to getting that unique �curry flavor" into the meats!(I mix boiling chicken stock, the curry powder, the coriander all in a mixing bowl before add it to the meats, tomatoes, bay leaves, and onion).

All that�s left now is to cover the pan, reduce the heat to low, and simmer the mixture for about 30 minutes or until the chicken and pork cubes are tender. Then just before you�re ready to eat, gently stir the sour cream into the curry sauce�but leave the pan on the fire only until everything is just heated! Under no circumstances should you allow the curry to come to a boil!(I just put the sour cream 24oz on the table and just let everyone decide how much sour cream to add to their �Creole Curry Chicken and Pork�. That way I can reheat as many time as I want..)

YES!!! - You can use Yogurt(INDIA), Coconut Milk(Caribbean), Sour Cream(My Preference)

To good not to post..

Now, Dan.....that's NOT A HOAX!! Write down every one of Steven's recipie's & have your wife make them....I know Jerri makes every one & they're good eatin", I gaur-oon-tee!!

This dish will be on my 'To Do' list this weekend! Thanx, Steven! AL Bradley

Remember a "Man" never measure, He Heaps!!!!

So if I say 2:tsp, I mean 2Heaping:tsp!!