Indian Anything Curry

This is a curry blueprint, not a rigid recipe. Build the aromatic base with onion, garlic, and tart apple chunks that melt down into the sauce, adding a natural sweetness that rounds out the curry powder’s heat.

The flour-and-mustard roux gives this curry a thick, British-Indian style body. Whisk the broth in quickly to avoid lumps, then let it simmer for a full 15 minutes so the raw flour taste cooks out completely. That simmering time also lets the apple break down and thicken the sauce further.

Use whatever cooked protein you have on hand: roast chicken, leftover lamb, or cubed tofu all work here. The chutney stirred in at the end adds a fruity, tangy depth that ties everything together. Serve it over steamed rice with extra chutney on the side.

Chef Tips

• Use a tart apple like Granny Smith; sweet varieties will make the sauce cloying
• Stir from the bottom constantly during simmering since the flour-thickened sauce catches easily
• If the sauce gets too thick, thin it with a splash of broth rather than extra milk
• This reheats beautifully the next day and actually improves as the flavors meld overnight

Variations

• Vegan: Swap butter for oil, use vegetable stock, and replace milk with coconut milk
• Spicier: Add ½ teaspoon cayenne or a minced fresh chili with the onions
• Lamb curry: Use leftover roast lamb and stir in a tablespoon of garam masala with the curry powder