Curry Sauce

CurryCurry Sauce

Curry Sauce is extremely versatile and can be served with lamb, chicken, fish and vegetables.  The cooking time varies with the ingredients used.  Uncooked fish needs about 15 to 20 minutes; uncooked meat or chicken needs about 1 to 2 hours; vegetables need about 30 minutes to 1 hour.  All curry sauces should be thoroughly cooked, to develop the flavor and blend the ingredients.


2 Medium Onions

2 Tablespoons Butter

1 Tablespoon Curry Powder

1 Teaspoon Curry Paste

1 Tablespoon Unbleached Flour

1 Clove Crushed Garlic

1 Cup Vegetable Broth or Coconut Milk

1 Teaspoon Kosher Salt

1/4 Teaspoon Cayenne Pepper

2 Tablespoons Chutney

1 Tablespoon Half & Half

Slice the onions and chop them finely.  Melt the butter in a large sauté pan, over a medium high heat.  Add the onions and sauté for 5 minutes until golden brown.  Add the curry powder, curry paste and flour.  Cook for 6 minutes.  Add the garlic, the broth or coconut milk and bring to a boil over a high heat.  Add the seasonings and chutney.  Reduce the heat to medium low and cover with a lid.  Simmer for 30 to 40 minutes. Remove from the heat and add the half & half immediately before using.  Makes about 1 1/2 cups


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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