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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.


  • 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


  • 1.

    Start with large sauspan and gently soften onions and garlic in a little olive oil.

  • 2.

    Add curry powder and cook gently for a couple of minutes.

  • 3.

    Add butter and melt and stir into onions and curry for a little until the flour is cooked.

  • 4.

    Slowly add water stiring all the time to end up with a creamy sauce,Add more water if needed.

  • 5.

    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.

  • 6.

    You will find a lot of water will come from the vegetables as it cooks.

  • 7.

    Finally push all through a sieve and return to the pot to reduce if needed.


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.

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