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Indian Curry Sauce Base Recipe

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

Grandma Durkin's Recipe Sheets
Added: Monday, August 13, 2007


4 slices bacon, chopped
1/4 c chopped celery
2 tbsp salad oil
1/4 c onion chopped
1/2 clove garlic, crushed
1/4 c flour

1/4 c curry powder
1 1/4 c water
1 med apple or 1/2 c unsweetened applesauce
1 tbsp sugar
1/4 tsp salt
3 tbsp tomato paste
1 tbsp lemon juice
2 chicken bouillon cubes

Saute bacon, onion, celery and garlic in salad oil in a heavy pan for about 10 minutes. Gradually add the flour and continue cooking over low heat until mixture appears dry, but not brown. Then stir in the curry powder, water, apples or applesauce, sugar, salt, tomato paste, lemon juice and bouillon cubes. Cover and cook over very low heat about 45 minutes. Cool, refrigerate (keeps for 2 weeks).

Personal Notes:
Personal Notes:
This sauce base may be combined with 1 cup light cream and is delicious with shrimp, crab or chicken. If you use lamb, combine it as a gravy. Condiments for curry: chopped egg, green onions, peanuts, crumbled crisp bacon, coconut and a must, Chutney. Rice of course is always served.

For chicken curry, boil a small chicken. Cool, removed meat from bones. Chop meat in bite size cubes. Use 1 c curry sauce, 1/2 c cream and 2 c chicken broth. Thicken to gravy consistency. Add chopped chicken and heat




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