3 T. butter
1 c. chopped onion
1 c. chopped, pared apple
1 clove garlic, crushed
1T. curry powder
¼ c. flour
1 tsp. salt
¼ tsp. ground ginger
¼ tsp. ground cardamom
¼ tsp. pepper
2 cans (10½ oz. size) condensed chicken broth, undiluted
2 T. lime juice
2 tsp. grated lime peel
2 lbs. cooked shrimp
In a large skillet, in hot butter, saute onion, apple, garlic and curry until onion is translucent.
Remove from heat. Blend in flour, 1 tsp. salt, ginger, cardamom and pepper.
Gradually stir in chicken broth, lime juice, and lime peel.
Bring to boiling, stirring constantly.
Reduce heat and simmer sauce uncovered, 20 min., stirring occasionally.
Add shrimp to sauce and heat gently just to boiling.
Serve with chutney or other curry accompaniments.