Curry Cook-in Sauce Recipe

Curry Cook-in Sauce picture


Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings6
DishMain Ingredient


 Onions2 Large
 Garlic3 Clove (15 gm)
 Oil30 Milliliter (2 Tablespoon)
 Ground cinnamon1 Teaspoon (Leveled)
 Ground turmeric1 Teaspoon (Leveled)
 Ground ginger1 Teaspoon (Leveled)
 Ground coriander2 Teaspoon (Leveled)
 Ground cumin2 Teaspoon (Leveled)
 Salt1 Teaspoon (Leveled)
 Sugar1 Teaspoon (Leveled)
 Ground black pepper1⁄2 Teaspoon (Leveled)
 Cayenne pepper1⁄4 Teaspoon (Leveled)
 Tomatoes3 Large
 Cooking apple1 Medium
 Chicken stock cube1
 Desiccated coconut3 Ounce (75 Grams)
 Cornflour30 Milliliter (2 Level Tablespoon)
 Natural yoghurt1⁄4 Pint (125 Milliliter)


1) Remove the skin off the onion and garlic. Chop finely.
2) Remove the skin off the tomatoes and chop. Place aside.
3) Peel off the apple skin, remove the core and chop.
4) In a bowl, dissolve the extract cube in 300 ml (1/2 pint) boiling water. Place aside.
5) In a bowl, soak the coconut in 300 ml (1/2 pint) water for 1/2 hour. Squeeze the cocounut with hand to extract the milk and flavor. Strain to collect the coconut liquid and place aside.
6) In a bowl, dissolve cornflour in little water and keep aside.

7) In a saucepan, heat up oil on medium heat.
8) Add spices, salt and sugar to sauté over a low heat, for 15 minutes.
9) Add the tomato and apple to cook until pulpy.
10) Pour in the chicken extract solution and cover the pan with a lid to simmer for 1/2 hour.
11) Add the coconut liquid and cornflour liquid to the pan.
12) Stir well and bring to a boil. Cook for 5 minutes.
13) Add yoghurt after removing from the heat.

14) Before using, dilute the sauce with half as much water. Pour over uncooked meat, poultry or fish in a casserole or saucepan and cook until tender. Serve the preparation with cucumber, grated coconut, pineapple, chutney, bananas tossed in poppadums, lemon juice and yoghurt.
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