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Javanese Beer Curry

Chicken.Maximus's picture
  Butter 3 Tablespoon
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), minced
  Minced fresh ginger 1 Teaspoon
  Curry powder 4 Tablespoon (Or To Taste)
  All purpose flour 1 Tablespoon
  Chicken stock 1 Cup (16 tbs)
  Beer 1 Cup (16 tbs)
  Apple 1 , peeled, cored and diced
  Mango chutney 2 Tablespoon
  Tomato paste 2 Teaspoon
  Honey 2 Teaspoon
  Lemon juice 1 Tablespoon (Juice Of 1/2 Lemon)
  Whipping cream 1 Cup (16 tbs)
  Shredded cooked turkey 3 Cup (48 tbs) (Or Chopped)
  Salt To Taste
  Chopped green onion 2 Tablespoon
  Toasted coconut 1 Tablespoon (For Garnish)
  Toasted peanuts 1 Tablespoon (For Garnish)

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.

Recipe Summary

Side Dish

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