Search
by Ingredient

Stock-Based Curry Sauce

StarStarStarEmpty starEmpty star

Submitted by tenlor

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

3 45
TABLESPOONS ML BUTTER
1 1
CLOVE CLOVE GARLIC
crushed
2 2
MEDIUM MEDIUM ONIONS
chopped
3 15
TEASPOONS ML CURRY POWDER
3 7.1E+2
CUPS ML STOCK
brown
2 1E+1
TEASPOONS ML WORCESTERSHIRE SAUCE
1 15
TABLESPOON ML WHITE WINE VINEGAR
2 3E+1
¼ 59
CUP ML RAISINS, SEEDLESS
muscat, plumped in 1/2 cup of boiling water

Directions

Use this pungent sauce for chicken and lamb.

The stronger the curry powder used, the more bite the final dish will have.

Add a dried red pepper or two, if you like fiery hot flavors. for 10 minutes and drained.

Salt And Freshly Ground Black Pepper, To Taste Melt the butter in a large heavy saucepan over medium heat.

Add the garlic and onions and sauté until transparent, about 5 to 6 minutes.

Stir in the curry powder, stock, Worcestershire sauce, and vinegar and simmer over low heat for 15 to 20 minutes.

Blend the flour with little cold water until smooth and then stir into the sauce and simmer until thickened, about 6 minutes.

Add the raisins and season with salt and pepper to taste.

Simmer one minute longer and serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 140 47% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 234mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 6%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

Email this recipe