Beach Street SCISSOR-Cut CURRY RICE

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The star dish is, clearly, the curry rice. It’s plain white rice with a creamy curry sauce and some kind of dark sauce. I actually discovered the curry a bit odd. It’s nearly… gelatinous? A bit sticky and not like common Indian curry. Private desire although, as a result of regardless that I wasn’t that fussed, lots of people love this.

Secret ingredient #1: Milk chocolate! I found out about this from a buddy of a friend way again in the day, and I’ve never made curry with out it since. In this case, I use one commonplace-dimension Hershey bar for a 12-brick package deal of curry. This doesn’t make it taste like you’re eating sizzling chocolate. What it does is round out the flavors, take away all that bitter aftertaste left by the bricks, and make it taste a bit more like the curry you’d get at a curry store in Japan, lots of which use chocolate in their recipes.

Hen breast - sprinkle with 2 tsp further curry powder plus pinch of salt and pepper. Sear first in a little bit of oil then remove (no have to cook through). Comply with recipe - fry off curry with simply the onion. Add breast back in in direction of finish of sauce simmering, just to complete cooking.
Shrimp/prawns or fish pieces - as above with breast.
Different proteins (beef, turkey, lamb, pork) - use a fast cooking lower that's tender and juicy, slice or dice. Comply with hen breast steps.
- Vegetables - add into sauce based on cooking time.

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