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Traditional Curry Sauce

fast.cook's picture
  Apple 1 Medium, cored and cut into 1-inch pieces
  Onion 1 Medium, cut into 1-inch pieces
  Green pepper 1 Small, halved
  Celery stalks 1
  Butter/Margarine 2 Tablespoon
  Curry powder 3 Teaspoon
  All purpose flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon

Place steel blade in work bowl.
Add apple and onion pieces; process till coarsely chopped.
Remove and set aside.
Insert slicing disk; slice green pepper and celery.
In 1 1/2-quart saucepan melt the butteror margarine; stir in the curry powder.
Add the apple, onion, pepper, and celery.
Cover and cook till tender but not brown.
Stir in the flour and salt.
Add milk, bouillon granules, and Worcestershire sauce all at once.
Cook over medium heat, stirring constantly, till mixture is thick and bubbly.
Serve with meat, fish, or poultry or spoon over rice or poached eggs.
If desired, pass condiments such as chopped peanuts, shredded coconut , raisins, and chutney.

Recipe Summary

Difficulty Level: 
Stir Fried
Everyday, Healthy
Preparation Time: 
10 Minutes

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