Beef Curry

Way back when Kyle and I were barely married he claimed to me that he didn't like curry. I, however, love curry of all kinds. He also claimed that he didn't like Thai food. Well, a few years ago we ended up eating at a Thai restaurant for my birthday (I finally put my foot down and made him go). He ended up really liking his dish (Princess Snow Peas I believe) and even braved trying my red curry. Astonishingly, he enjoyed it. Granted, he didn't love it as I do, but he also didn't hate it so I call that a win. Since then I've been trying to introduce Indian curry into our regular rotation of meals. I have found a chicken curry recipe that we both love and we make that quite a bit, but I'm ready to branch out. At first I was a little confused by this recipe, as it's Indian curry powder and beef (you know, sacred cows and all), but I'm still really wanting to make it. Even Michelle labels this one as hot, so use the chili powder and cayenne at your own risk. As far as I was able to figure out, hot to Michelle is "my insides are turning to charred goo" to the rest of us. Enjoy!

Beef Curry

3 lbs. chick roast cut into one inch pieces
2 large onions, finely diced
4 cloves of garlic
5 Tb. curry powder
1 Tb. chili powder
1 tsp. cayenne powder
1 carrot, finely grated
5 Tb. oil
salt

Heat oil in large skillet over med-low heat and cook onions until edges are golden brown. Peel and slice garlic and add to onions with carrot. Add meat and sprinkle with salt and seasonings. Cover and cook over low heat for 30 minutes.

Stir everything together. Add water if curry is too dry. Cook for 1 1/2 to 2 hours longer. Taste for seasoning.

Serve over hot, cooked rice with some of the following: chopped peanuts, raisins, coconut, sliced limes, plain yogurt, or chutney.