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Curry Sauce

Chef.at.Home's picture
Ingredients
  Onions 2 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 3 Tablespoon
  Curry powder 2 Tablespoon
  Ground allspice 2 Teaspoon
  Salt 2 Teaspoon
  Ground coriander 1 Teaspoon
  Prunes 16 Ounce (2 Jar)
  Apple and apricots 16 Ounce (2 Jar)
  Water 1 1⁄2 Cup (24 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Bottled chutney 1⁄2 Cup (8 tbs), chopped
Directions

1. Saute onion and garlic in vegetable oil until soft in a large, heavy saucepan; stir in curry powder, allspice, salt and the coriander. Continue cooking, stirring constantly, about 2 minutes.
2. Stir in fruits, water and lemon juice. Simmer, uncovered, stirring often, 30 minutes to season and blend flavors; remove from heat, then stir in chutney.
3. Heat your choice of cooked and diced meat in the sauce to spoon over the cooked rice. (One cup of meat to each 1 1/2 cups of sauce is a good measure.)

Recipe Summary

Cuisine: 
Indian
Method: 
Simmering
Dish: 
Sauce

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