Javanese Beer Curry Recipe


MethodMain Ingredient


 Butter3 Tablespoon
 Onion1 Medium, finely chopped
 Garlic1 Clove (5 gm), minced
 Minced fresh ginger1 Teaspoon
 Curry powder4 Tablespoon (Or To Taste)
 All purpose flour1 Tablespoon
 Chicken stock1 Cup (16 tbs)
 Beer1 Cup (16 tbs)
 Apple1 , peeled, cored and diced
 Mango chutney2 Tablespoon
 Tomato paste2 Teaspoon
 Honey2 Teaspoon
 Lemon juice1 Tablespoon (Juice Of 1/2 Lemon)
 Whipping cream1 Cup (16 tbs)
 Shredded cooked turkey3 Cup (48 tbs) (Or Chopped)
 Salt To Taste
 Chopped green onion2 Tablespoon
 Toasted coconut1 Tablespoon (For Garnish)
 Toasted peanuts1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2884 Calories from Fat 1439

% Daily Value*

Total Fat 162 g248.9%

Saturated Fat 92.4 g462.1%

Trans Fat 0 g

Cholesterol 898.4 mg

Sodium 1794.3 mg74.8%

Total Carbohydrates 155 g51.7%

Dietary Fiber 32.2 g128.9%

Sugars 71.3 g

Protein 174 g347.3%

Vitamin A 63.3% Vitamin C 90.2%

Calcium 64.8% Iron 171%

*Based on a 2000 Calorie diet


Melt butter in saucepan over medium heat.
Add onion, garlic and ginger and saute until onion is golden.
Combine curry powder and flour and add to onion, stirring to blend thoroughly.
Reduce heat to low and cook for 2 to 3 minutes.
Add stock, beer, apple, chutney, tomato paste, honey and lemon juice and blend well.
Simmer over low heat for 25 minutes.
Cool slightly, then transfer to processor or blender and puree.
Strain through sieve to make perfectly smooth sauce.
Return to pan and stir in cream.
Add turkey and heat through.
Season to taste with salt.
Garnish as desired with onion, peanuts and coconut.