Curry sauce recipe

This is a basic, tasty recipe that I use all the time for different chicken dishes. It makes a lot of sauce, but you can easily freeze the sauce in small containers and use later. To make the sauce even tastier – put in the chicken fat that comes off the chicken, if you grill it in the oven. It really adds flavour!

To make this recipe vegan: use vegan butter, vegan milk and vegetable stock instead! (for vegetarian, use vegetable stock)

To make it gluten free: use corn starch instead of thickening/flour.

 

Ingredients:

3-4tbsp curry powder

2-3tsp turmeric

2 cubes of chicken stock

1 litre of cream

2tsp paprika powder

3tbsp butter

3tbsp flour

Salt, pepper

 

Instructions:

  1. Mix the curry powder, turmeric and the paprika powder together in a small glass or a little bowl.
  2. Melt the butter in a sauce pan and whisk in the flour. Make sure there are no lumps, it should be smooth.
  3. Whisk in the stock cubes and the spices in to the mix.
  4. Add the cream little by little and let the sauce thicken a bit before adding more.
  5. Season with salt & pepper, if you want.
  6. Let it simmer on low heat for a few minutes and make sure that it doesn’t stick to the bottom.
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