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Freeze Ahead Indian Curry Sauce |
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Serves: 3
Print this Recipe
4 slices bacon thinly sliced
1/4 cup celery minced
1/4 cup onions minced
1 clove garlic minced
2 tablespoons vegetable oil
1/4 cup flour
1/2 cup applesauce sweetened
1/4 cup curry powder
3 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon lemon juice fresh
4 chicken bouillon
2 cups water
In medium saucepan, sauté bacon, celery, onio n, and garlic in vegetable oil for about 10 minutes. Sprinkle flour over mixture and simmer over low heat, stirring frequently for 5 minutes. Add applesauce, curry powder, tomato paste, sugar, lemon juice, bouillon cubes, and water. Simmer mixture, covered, over low heat for 45 minutes. If sauce is not to be used at once, it can be cooled, refrigerated, or frozen in useable-size portions.
To serve the curry sauce: Combine 1 cup of sauce with 1 1/2 cups milk or half-and-half; add 3 to 4 cups cooked and cubed lamb, chicken, or shrimp, and heat through. Check for additional seasoning. Serve curry sauce over steamed rice with several condiments such as chopped peanuts, bananas with a sprinkling of lemon juice, minced hard-cooked eggs, crisply fried crumbled bacon, toasted flaked coconut, mango chutney, or currants plumped in a little wine.
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