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  1. #1
    Join Date
    Aug 2006
    Location
    Vermont
    Posts
    1,414
    if you substitute veg oil for butter -- I would use safflower oil or something similar instead of olive oil. I know it's not quite as good for you, but the flavor (or lack thereof) is more compatible with curry I think.

    Lots of yummy lower fat curries can be made with tomato-based sauces (canned crushed tomatoes or canned whole plum tomatoes work well).

    Indian food is my favorite favorite cuisine. I end up eating too much though because it's so yummy.

  2. #2
    Join Date
    Feb 2006
    Location
    the foggy wetlands,los osos,ca
    Posts
    2,860
    Hey what was the ing right off the top of he's head? I want to know. I make curry chicken all the time (with light coconut milk). I love mango, I love curry and I love chicken. But never had mango in my curry chicken. I have had it on Naan bread but that's chutney. So tell me what the ing are please.....
    Blessed are the flexible, for they shall not be bent out of shape.
    > Remember to appreciate all the different people in your life!

  3. #3
    Join Date
    Aug 2003
    Location
    Bendemonium
    Posts
    9,673

    OMG! Run from the catsup!

    Look! An obsolutely scrumptious looking mango catsup recipe.

    http://cococooks.blogspot.com/2008/0...hupcatsup.html

    You guys are making me hungry. I haven't made curry in years. Wonder if my recipe box is unpacked yet.
    Frends know gud humors when dey is hear it. ~ Da Crockydiles of ZZE.

  4. #4
    Join Date
    Aug 2005
    Location
    Perth, Western Australia
    Posts
    5,316

    hmm

    Brandi..i threw away the post it note that had the ingredients listed on it..

 

 

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