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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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) 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!
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
¼ 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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