It looks like I never reported on making the Green Tomato Curry. I did write this post and it contains a link to the youtube video that has the recipe (more or less) for the Green Tomato Curry. I followed the recipe pretty much exactly with a couple of exceptions.
- I never did hear the lady say how many pounds of green tomatoes she was using. I’m assuming she was using an 18 quart roaster. Mine is 12 quart so I filled it and then once that all cooked down, I added about half as many as I had first put in the roaster so that should have been about 18 quarts I was cooking down.
- I think she said she used 12 T. of curry powder. That amount scared me so I probably added about 7 T. but now that I’ve opened a jar and fixed a meal with it, I think I will go with the 12 T. next time.
Ignore the ground beef on the side . . that was for something else.
I didn’t write down how much I canned because I knew it would be on the blog (and it isn’t) but all this made 18 pints and one half pint of Green Tomato Curry.
Yesterday I opened a jar and made the curry. I keep telling Vince “this is the best thing I’ve ever cooked!” It was that good! There’s a restaurant in town that has Spicy Basil Curry and you can get it with various meats or tofu. It’s one of my very favorite dishes and, as I watched the lady make her Green Tomato Curry, I was thinking . . that’s going to taste like the Spicy Basil Curry I love. It did . . but better.
I used chicken. I cut two chicken breasts into pieces about the size of a small chicken nugget. I dredged them in flour, browned them a bit in olive oil, and removed them from the pot.
To the drippings in the pan, I added 2 bell peppers that were cut into 8 larger pieces, I cooked those for a few minutes, then added 8 oz. sliced mushrooms. They were cut into large slices. Once they were just a little brown, I added the pint of Green Tomato Curry and a 14 oz. can of unsweetened coconut cream. Once that was stirred together, I added the browned chicken. Once the chicken was heated through, I added about 3/4 cup of fresh basil leaves.
I served it over rice and there was enough left for us to have it for another meal.
Last night while watering in the garden, Vince asked if I was going to pull out the tomatoes and I told him no, I was hoping to at least get enough green tomatoes before frost to be able to make this recipe again. It was so, so good!