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Quick Curry Sauce

Chicken.delights's picture
  Butter/Margarine 3⁄4 Pound (3/4 Cup)
  Chopped onion 2 Cup (32 tbs)
  Chopped celery 2 Cup (32 tbs)
  Tart apples 3 , peeled, finely chopped
  Curry powder 1 Tablespoon
  All purpose flour 1 3⁄4 Cup (28 tbs) (Regular, Unsifted)
  Turkey broth 3 Quart (12 Cups)
  Canned mushroom pieces 16 Ounce, drained (2 Cans, 6 Or 8 Ounce Each)
  Worcestershire 1 Teaspoon
  Salt 1 Teaspoon
  Heavy cream 1 Cup (16 tbs)

Melt butter or margarine in a large pan (about 2-gallon size).
Add the onion, celery, apples, and curry powder.
Cook until vegetables and fruit are soft.
Stir in flour and gradually blend in the turkey broth.
Blend with the sauce the mushroom pieces, Worcestershire, salt, and cream.
Bring to a boil, stirring frequently, and cook gently for about 10 minutes.
You can make the curry sauce the day before; chill, covered, overnight and reheat to use.

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