Tuesday, August 23, 2011

Curry Sauce Recipe

Serve this sauce with leftover meat, chicken or vegetables. The Kitchen Mouse enjoys this sauce especially when served with shrimp. Serves 3 or 4.

2 T. butter or margarine
1 cup chopped onion
1 clove garlic, minced
2 T. curry powder
1 T. flour
1/4 t. powdered ginger
2 cups beef or chicken stock

V.S.P. Melt the butter in a saucepan; sauté the onions and garlic 10 minutes. Blend in 1-1/2 tablespoons of the curry powder, flour and ginger; cook over low heat 2 minutes, stirring constantly. Gradually add the broth, stirring constantly and bring to a boil. Reduce heat and cook 10 minutes. Taste and adjust seasoning, adding remaining curry powder if needed. Add leftovers, heat through and serve over rice.

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