pub style curry sauce
This curry sauce is a delicious option for a chicken curry or as a side with chips.
2 people
15 minutes
15 minutes
Ingredients
- 1 - Chicken Stock Cube
- 2 tbsp Chutney
- 1 - Frylight Sunflower Spray Oil
- 1 tbsp Plain Flour
- 1 tsp SuperValu Cinnamon
- 2 cloves SuperValu Garlic Crushed
- 1 tsp SuperValu Ground Ginger
- 1 tbsp SuperValu Lemon Juice only
- 3 tbsp SuperValu Medium Hot Curry Powder
- 2 large SuperValu Onion Finely Chopped
- 1 tsp SuperValu Salt
- 1 tsp SuperValu Sugar
- 1 tbsp SuperValu 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.
