After having been born in Kuwait and living my childhood years in Saudi Arabia, I think the Middle Eastern spices of curry, cumin, and coriander are in my bloodstream. I can smell curry and I am instantly whisked back to the Suq’s of Khobar, Saudi Arabia. In 1958, while living in Kuwait, my mother was taught how to make beef curry by Ali, our Pakistani houseboy. In 1960, while on vacation in Minnesota, she entered this recipe into the local newspaper and won first prize. First prize was $5.00. To say I was weaned on Curry might be an exaggeration; in reality, I have been eating curry since I was a small child. Even now, it remains being my requested meal when visiting my parents because we all know, everything tastes better when Mom makes it! I have included the original recipe and a much easier recipe made with chicken that my mom uses today.

Kuwait Beef Curry

1 chopped onion

1/2 cup butter

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground ginger

1 1/2 tablespoon curry powder

3 cups cut up cooked beef

1/2 cup tomato sauce or 1 small can tomato paste

Juice of 1 lemon

Cooked rice

Brown onion in butter, add salt, pepper, ginger, curry powder. Stir and cook 2 minutes. Brown cut up meat; add lemon juice, tomato sauce or paste.  Add water to cover meat. Simmer 20 minutes. Serve over hot rice, surround rice with condiments.

Condiments—raisins, chopped onions, cut up tomatoes, coconut, peanuts, mango chutney


Chicken Curry

3 tablespoons butter

1/4 cup minced onions

1 tablespoon curry powder

Dash or two of Tabasco sauce

3 tablespoon flour

3/4 teaspoon salt

3/4 teaspoon sugar

1/8 teaspoon ginger

1/8 teaspoon cardamom

1 cup chicken broth

1 cup milk

2 cups diced cooked chicken

Cooked rice

Melt butter over low heat, sauté the onions. Blend together curry powder, flour, salt, sugar, ginger, cardamom. Add to onions, cook over low heat until mixture is thick and bubbly. Remove from heat. Stir in chicken broth and milk. Add Tabasco sauce (not too much now). Bring to a boil, stirring constantly. Lower heat to medium and cook 1 minute. Add the chicken, cook until hot.  Serve over hot rice, surround rice with condiments.

Condiments—peanuts, raisins, chopped tomatoes, chopped onions, coconut, mango chutney


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