"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Curry Sauce, English Style (with meat, fowl or sea food) Recipe

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This recipe for Curry Sauce, English Style (with meat, fowl or sea food), by , is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruth Block

Category:
Category:

Ingredients:  
Ingredients:  
2 large onions
2 tbsp. oil
1 tbsp. butter
3 tbsp. Indian curry powder
2 tbsp. flour
1 can chicken broth
cup half and half

Directions:
Directions:
In heavy skillet, lightly fry 2 large finely chopped onions in oil and a little butter for taste, until golden brown. Add a mixture of 3 tbsp. of Indian curry powder and 2 tbsp. flour. Stir to a smooth paste.
Add one can of chicken broth. Mix well, stirring until sauce thickens, adding half and half to thin the sauce to a good thick gravy like consistency.
Add good size pieces of cooked meat: beef, lamb, chicken, etc. (excellent as Beef Curry using skirt steak sliced thinly across the grain) and simmer for ten minutes.
Serve with rice.

 

 

 

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