Traditional Curry Sauce
|Apple||1 Medium, cored and cut into 1-inch pieces|
|Onion||1 Medium, cut into 1-inch pieces|
|Green pepper||1 Small, halved|
|Curry powder||3 Teaspoon|
|All purpose flour||1 Tablespoon|
|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.