Curry Sauce Recipe
Ingredients
| Onions | 2 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Vegetable oil | 3 Tablespoon | |
| Curry powder | 2 Tablespoon | |
| Ground allspice | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| 2 jars (about 8 ounces each) junior prunes | ||
| 2 jars (about 8 ounces each) junior apples and apricots | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 1/2 cup chopped bottled chutney | ||
Directions
1. Saute onion and garlic in vegetable oil until soft in a large, heavy saucepan; stir in curry powder, allspice, salt and the coriander. Continue cooking, stirring constantly, about 2 minutes.
2. Stir in fruits, water and lemon juice. Simmer, uncovered, stirring often, 30 minutes to season and blend flavors; remove from heat, then stir in chutney.
3. Heat your choice of cooked and diced meat in the sauce to spoon over the cooked rice. (One cup of meat to each 1 1/2 cups of sauce is a good measure.)
2. Stir in fruits, water and lemon juice. Simmer, uncovered, stirring often, 30 minutes to season and blend flavors; remove from heat, then stir in chutney.
3. Heat your choice of cooked and diced meat in the sauce to spoon over the cooked rice. (One cup of meat to each 1 1/2 cups of sauce is a good measure.)
Chef
