Leo Blaisdell wrote:

> In article >, Cheri
> > wrote:
>
> > We had Navy Bean soup with ham, a salad, and cornbread. I bought
> > one of those seen on tv things for microwave brownies at the dollar
> > store and made a brownie recipe for it, it turned out terrible when
> > following their cooking instructions. Threw the whole thing out,
> > including the brownies.
>
> I could possibly throw the curry out. It'll take under a hour. How
> good could it be? Eleven minutes and fifty seconds to go 'till the
> rice is done. I started with "nearly" simmered to done hindquarters,
> chicken stock, celery, onions and rice. Oh, and salt, plenty of
> pepper and copious curry powder. She says the house stinks now.
> I'm a pinto bean cooker with ham and cornbread. My wife prefers, so I
> defers
>
> leo

Depends on the actual amounts. When I do that sort of dish, I simmer
the whole thing at the start with the spices and stock.

What type of curry powder did you use? I like a milder yellow for
chicken and a deeper red (rogan josh) for lamb curries.