This curry sauce is a delicious option for a chicken curry or as a side with chips.
2 people15 minutes15 minutes
Ingredients
1 - Chicken Stock Cube
2tbspChutney
1 - Frylight Sunflower Spray Oil
1tbspPlain Flour
1tspSuperValu Cinnamon
2clovesSuperValu Garlic
Crushed
1tspSuperValu Ground Ginger
1tbspSuperValu Lemon
Juice only
3tbspSuperValu Medium Hot Curry Powder
2largeSuperValu Onion
Finely Chopped
1tspSuperValu Salt
1tspSuperValu Sugar
1tbspSuperValu Tomato Purée
Method
Fry off the onion and garlic in the spray oil until soft.
Add the curry powder, flour, tomato puree, ginger, cinnamon, sweetener and salt. Fry gently until spices are cooked but be careful not to burn them (add a few spoons of water/stock as you go along as you will find it dry and it will start to stick - you don't need to keep adding oil).
Add the cloves, chicken stock, lemon juice and mango chutney. Simmer for around 15 mins to let the sauce enrich. Then remove the cloves (optional) and blend.
I added leftover roast chicken and served with rice and/or chips.