Ingredients: 1 to 4 cups calrose rice (to feed 1 to 4 people), 1 tablespoon curry powder, 1 lb diced chicken, pork, beef, lamb or 1 lb peeled raw shrimp, 3 medium to large potatos - diced, 1 lb carrots chopped, 3 onions chopped, 3 stocks celery cut into pieces, 1 tablespoon vegetable oil. Salt & sugar to season, corn starch to thicken, 4 cups water for curry.
Directions for rice: water ratio to rice is usually 1 cup rice to 2 cups of water. If cooking 3 cups, use approximately 5 cups water. If cooking 4 cups, use 6 cups of water. Pour rice into pot. Rinse rice before cooking, as rice may be coated with powder. Rinse until water is close to clear.
If using rice cooker, for 1 cup of rice, bring water to 2 cup level. When cooking 2 cups, bring water to 4 cup level. If cooking 3 or 4 cups, bring water to 5 or 6 cup level. Turn on rice cooker according to manufacturer directions.
If using stovetop, bring water level between 3/4 to 1 inch above rice level. Boil at medium heat between 15 to 25 minutes. Rice texture will be sticky and slightly moist when water is nearly gone. Rise should be steaming when finished cooking.
Mix ingredients for curry in a separate pot, adding cornstarch, sugar and salt last. Usually 4 tablespoons cornstarch will suffice to thicken the curry mixture while cooking. Add salt to taste. Add approximately 2 tablespoons sugar to balance salt flavoring. Cook time will be between 20 to 35 minutes,depending on type of meat used. Seasoned salt can be used in place of regular salt. This is a gluten free recipe for those with celiac disease. For those with low or no sodium requirements, you can use salt substitutes in place of salt to season it.
Alternate dish: Curry can also be served on pasta or noodles in place of rice, if desired.
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