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Curry Sauce Recipe

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This recipe for Curry Sauce, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorrie Friday
Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
SAUCE:
2 medium-size yellow onions, peeled and minced
1 stalk celery, chopped
1 clove garlic, peeled and minced
1/4 C butter or margarine
1 T curry powder (use hot or Madras curry for best flavor)
1/3 C unsifted flour
2 C chicken broth
1 tsp salt
1/8 tsp black pepper
pinch cayenne pepper

CONDIMENTS:
mango chutney (Major Earl Gray's)
raisins
craisins
peanuts, chopped
hard-boiled egg whites, chopped
hard-boiled egg yolks, chopped
green onions, sliced
green peppers, chopped
sweet pickles, diced
ripe olives, sliced
bacon, cooked, drained and crumbled
shredded coconut, toasted if desired

Directions:
Directions:
Melt the butter and saute onions, celery & garlic in a saucepan, over moderate heat for 5-8 minutes until limp, not brown.
Add curry powder and stir-fry for 1 minute.
Blend in flour.
Slowly add broth, stirring constantly to avoid lumps.
Add salt and pepper seasonings.
Heat, stirring until thickened.
Cover and simmer 1/2 hour, stirring now & then.

Add cooked chicken, beef or shrimp.

Serve over rice.
Pass the condiments at the table to top with.

Number Of Servings:
Number Of Servings:
2 Cups (4 servings)
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This was our favorite when Dad would take us to the ship for dinner. Now it's always a favorite for family dinners (especially when there's a lot of help for chopping!) I usually multiply the recipe 4-6 times for big gatherings!

 

 

 

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