Melba's Jammin' > wrote in
:

> In article > , "Peter
> Aitken" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > I made a vat of soup last night and have boiled chicken meat to
>> > use. My plan is to make a thin sauce (flour-based) with chicken
>> > broth and milk, and some curry powder (pre-mixed; sue me), and
>> > serve it over rice. Maybe with some chopped peanuts as garnish.
>> > Whaddaya think? --
>> >
>> Premixed curry powder can be very good - it can be awful too, such
>> watch what you buy. I'd want to add a good quantity of sauteed onions
>> (add the curry powder at the end of the sauteeing - it helps bring
>> out the flavor). Garlic too, perhaps.
>
> Thanks, Peter. I think I'll leave the garlic out. Onions were
> assumed.
>:-) I won't be using an awful lot of curry, I think. I'll be using
> Penzeys Sweet Curry.

The Penzey's Sweet Cury powder, as well as Spice Islands Curry Powder,
are my two favorite commercial curry products.

--
It's me, Baker!

When the Chips are Down,
the Buffalo is Empty.