Hot Exotic Curry Sauce Recipe
Ingredients
| Instant minced onion | 1/4 Cup (16 tbs) | |
| Garlic powder | 1/8 Teaspoon | |
| Bay leaves | 2 | |
| Thyme leaves | 1/8 Teaspoon | |
| Celery flakes | 1/4 Cup (16 tbs) | |
| Indian or Madras Curry Powder - 3 tablespoons | ||
| Season-All - 1 1/2 teaspoons | ||
| Butter | 2 Tablespoon | |
| Carrots | 2 | |
| Coconut | 1/4 Cup (16 tbs), grated | |
| Tart apple | 1 | |
| Tomato Paste | 2 Tablespoon (Chutney - 3 tablespoons) | |
| Tomato | 1 (Chutney - 3 tablespoons) | |
| Chicken Seasoned Stock Base - 4 teaspoons | ||
| Water | 4 Cup (16 tbs) (Chutney - 3 tablespoons) | |
| Arrowroot | 2 Tablespoon (Chutney - 3 tablespoons) | |
Directions
MAKING
1. In a pan stir to mix well combining all ingredients except arrowroot, bring to a boil, reduce heat and simmer for 2 hours.
2. Strain through a sieve, pressing as much of the fruit and vegetables through as possible.
3. In a bowl make a thin, smooth paste of arrowroot and an equal amount of water.
4. Stir the paste into sauce and cook over medium heat, stirring, until thickened.
SERVING
5. Serve over chicken, lamb, beef or rice; or add meats, chicken, shrimp, eggs or any leftover meat to sauce and serve over rice.
1. In a pan stir to mix well combining all ingredients except arrowroot, bring to a boil, reduce heat and simmer for 2 hours.
2. Strain through a sieve, pressing as much of the fruit and vegetables through as possible.
3. In a bowl make a thin, smooth paste of arrowroot and an equal amount of water.
4. Stir the paste into sauce and cook over medium heat, stirring, until thickened.
SERVING
5. Serve over chicken, lamb, beef or rice; or add meats, chicken, shrimp, eggs or any leftover meat to sauce and serve over rice.
Chef
