- Dredge meat in flour and brown on all sides in hot vegetable fat.
- Add onions to frying pan; sauté a few minutes but do not brown.
- Add remaining ingredients; mix well.
- For a mild curry, decrease amount of curry powder used.
- For hot curry, increase the amount of curry powder used.
- Cover. Simmer 45 minutes or until meat is tender.
Serve with rice and an assortment of condiments.