Ingredients

• 1 lb - Shrimp or boneless, skinless -chicken breasts
• 2.5 tbsp - oil
• 1.5 tsp - curry powder
• 1/4 tsp - red chilli powder
• 1 tsp - crushed garlic
• 1 can - crushed or whole skinless
• 1 lb - tomatoes, chopped
• 1 tsp - crushed ginger
• Salt to taste
• 1 tsp - heavy cream
• 1/4 cup - fresh chopped coriander
• 1/2 tsp - lemon juice

How to Make Curry In A Hurry

• If using shrimp, clean and devein. Saute them lightly on both sides until they become pinkish, then set aside.
• If using chicken, cut the meat into 1 inch strips and set aside. In a saucepan, heat the oil and 'splutter fry' the curry powder and red chilli powder and then the garlic rapidly for 30 seconds.
• Add the tomatoes, then add the ginger, if desired and salt. Mix well and bring to a boil.
• Add the chicken or shrimp and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken).
• Finally cook on high heat until the oil floats to the top for a minute or so
• Use the cream to tame the curry or adjust the flavour.
• Garnish with freshly chopped coriander and a squeeze of lemon juice.