I used to make this all the time in college with whatever meat and veggies that were on sale. It’s hearty, mildly healthy, and absolutely delicious. It also makes for great leftovers for lunch the next day or another dinner for two. Enjoy!
NOTE: I apologize for the lack of true coloring with the photos. My kitchen lights are so yellow and horrible and the iPhone doesn’t do well to predict the colors.
- S&B Golden Curry Mix (Mild, Medium, or Hot) – http://amzn.com/B000HQND56
- 1 lb cubed meat (I enjoy chicken or pork loin)
- 1 medium bell pepper (I love using red or green)
- 1 medium onion
- 2.5 cups of water
- 2 Tablespoons cooking oil
- 3 cups cooked rice (or 1.5 cups uncooked and 3 cups water)
STEP 1: Begin cooking rice. Chop up onion, bell pepper, and meat into larger chunks (about 1 inch).
STEP 2: Heat oil in a large pan. Sauté onion and meat in pan until onion turns clear.
STEP 3: Add in bell pepper and sauté until onion takes on some color.
STEP 4: Add in water and bring to boil.
STEP 5: Reduce heat, cover, and let simmer for 13 minutes.
STEP 6: Break up curry cubes into 5 pieces. Remove lid from pan and turn in curry until completely dissolved.
STEP 7: Simmer uncovered for 5 minutes, stirring occasionally. This will thicken up the curry sauce.
STEP 8: Dish out rice into bowls. Ladle 1/2 cup curry mixture over the rice and serve hot.