Curry sauce
Description
A delicious addition to everyday and festive dishes. In the East, few dishes are served without curry sauce; it accompanies meat dishes, is added to thick soups and vegetable dishes, used in cooking rice, and even in preparing non-alcoholic beverages. The base of the sauce is curry powder, which contains more than 10 ingredients, including red pepper, cardamom, garlic, nutmeg, paprika, cinnamon, mustard, ginger, and cloves. The combination may seem overwhelming, but the spice blend's aroma is simply magical. What can you say—people in the East truly understand spices. Perfectly suited for pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and rinse the onion and garlic.
- 2
Step 2
Grate the apple on a fine grater, and chop the onion and garlic as finely as possible.
- 3
Step 3
Melt the butter in a saucepan.
- 4
Step 4
Place the onion and garlic in a saucepan, let them heat through thoroughly, then add the apple. Stir and cook over low heat for a couple of minutes.
- 5
Step 5
Add salt and curry spice, mix well, and let all the ingredients absorb its aroma.
- 6
Step 6
Pour in half of the chicken broth and simmer over low heat, gradually adding more broth as the liquid evaporates. Do not add too much at once, so that the finished sauce is not too thin. Simmer the sauce for about 30–40 minutes.
- 7
Step 7
Blend the sauce with a blender until smooth. The onion and garlic will be so soft that puréeing them will be very easy.
- 8
Step 8
The curry sauce is ready. Serve it with tender meat and chicken. This sauce also pairs perfectly with aspic, making a worthy competitor to mustard.