Curry sauce (hallgarten)

4 Servings

Ingredients

Quantity Ingredient
Butter or margarine
1 medium Onion; finely chopped
1 tablespoon Curry powder
1 tablespoon Cornstarch
2 tablespoons Water
1¼ cup Yogurt
2 tablespoons Chutney; optional
1 tablespoon Dessicated coconut; optional

Directions

Heat the butter and add the onion. Cook until it has just softened but not browned. Stir in the curry powder and let it cook over a gentle heat for a minute. Mix the cornstarch and water to a smooth paste and add it to the yogurt. Add this to the pan, stir well and continue cooking for 5 minutes.

Add the chutney and coconut just before serving.

Curry sauce is so useful for pepping up all sorts of different foods. Try it with hard-cooked eggs, or fish, rice, cold meats, chicken, vegetables.

REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 14, 1998

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