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PHILS CURRY SAUCE

Recipe submitted by Greekman

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This pic is a curry sauce that i will freeze 3/4 of but the rest is for a chicken curry tonite.This sauce is so good with a steak or seafood.Pan fried prawns with a curry dipping sauce,,its a sweeter style so on a nice steak with pasta is great. The sauce is cooked for 5 hours then pushbed through a sieve to make a very creamy sauce.

Ingredients

3 large onions chopped
2 tablespoons curry powder
3 cloves garlic sliced
3 carrots chopped
1 litre chicken stock
1/4 cup flour
1 cup mushrooms sliced
1/2 bunch cellery chopped
2 capsicums chopped
1 cup parsley chopped
1 cup apple sauce
1 desert spoon cracked pepper
salt to taste
2 tablespoons butter
1/2 teaspoon cardamon seeds (optional) but good
2 tomatos chopped
1 desertspoon olive oil

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Method

Start with large sauspan and gently soften onions and garlic in a little olive oil.
Add curry powder and cook gently for a couple of minutes.
Add butter and melt and stir into onions and curry for a little until the flour is cooked.
Slowly add water stiring all the time to end up with a creamy sauce,Add more water if needed.
Add all other ingrediants and stir until well mixed and cook slowly for four or 5 hours,checking the water content every now and then.
You will find a lot of water will come from the vegetables as it cooks.
Finally push all through a sieve and return to the pot to reduce if needed.

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Notes & Tips

This sauce is agreat extra to lots of food such as steak,seafood dipping sauce or simply add prawns,chicken or beef to make a curry. I frieze some of it into separate containers to be used later for several dishes.