Curry sauce. Recipe

Mixtures of spices today are very popular. And they came to European cooking from Asian countries, where the culture of using various spices developed over many centuries. One of the traditional spicy mixtures that came to us from India is curry.

The basis of the curry powder is a curry leaf and a dried turmeric root. It is these two components that make up the bulk of the seasoning. The invariable components of this mixture are also fenugreek, coriander and red pepper. The rest of the components can vary. In some cases, curry powder may contain up to 30 components, however, on average, there are about 12 of them.

Best curry is combined with rice, great for meat dishes, best of all for poultry. Curry powder gives the dishes a spicy taste. In addition, on the basis of this mixture of seasonings, a delicious sauce is prepared, which carries the same name - curry. How to cook curry sauce ? There are several different recipes.

Curry sauce. Recipe one: in vegetable oil

To make this sauce, you need the very minimum of ingredients: a tablespoon of curry powder, 2 tablespoons of flour, garlic, 100 ml of olive oil, a third of a glass of water, tarragon, basil, chili, rosemary to taste.

A third of the oil is poured into a pan, add a spoonful of flour, a spoonful of curry, mix until a gruel is formed, then add the remaining seasonings. Now the remaining oil is poured into the pan and another spoonful of flour is poured in.

Now pour in water and mix so that there are no lumps. The sauce should thicken. After that, remove the frying pan from the fire and add to the sauce chopped garlic and chili. If the sauce is too thick, then it can be diluted with water.

Curry sauce. Recipe number two: on meat broth

For the sauce you need a medium-sized bulb, a few slices of garlic, 2 tablespoons of curry powder, as much cream, olive oil, about 4 spoons, a spoonful of flour, a glass of meat broth, a small apple, a teaspoon of mustard and lemon juice.

Shredded onions and garlic are fried in olive oil at low power, then add flour and stew for 2 more minutes. Then, from the heat, the pan is removed and the meat broth is added to the onions and garlic, then the curry. After all the ingredients are mixed, the sauce is brought to a boil, cook for 5 minutes. After that, add grated apple, lemon juice and mustard, and at the very end, pour in the cream. Serve the sauce hot.

Curry sauce. Recipe Three: how to make a mixture yourself

For this sauce you need to prepare vegetable oil in advance, at least 5 spoons, mustard seeds, 2 teaspoons, a spoonful of fenugreek seeds, 3 green chili peppers, a handful of curry leaves, 2 pieces of ginger root, 3 medium onions, chili powder, turmeric, 6 Tomatoes, a can of coconut milk.

The biggest problem with cooking this sauce is to find the curry leaves. Unfortunately, in ordinary stores they are not sold. Perhaps they can be found in specialized stores selling products for Vedic cuisine. If they can be found, take more as much as possible, with a margin, so to speak.

Vegetable oil is poured into a pan, add mustard seeds. When they start to click, there are added fenugreek seeds, chopped chilli, grated ginger and curry leaves. A few minutes fry the mixture, then add the chopped onion, and when it becomes soft, pour into the sauce chili and turmeric, as well as chopped tomatoes.

After a few minutes, add 2 cups of water and coconut milk. The sauce is brought to a boil and boiled for a few minutes. The sauce is ready.

Chicken in curry sauce

For an example of dishes with this sauce, the article describes the preparation of chicken, complemented by a curry sauce. The recipe for this dish is not a ready-made sauce, but just a powder added to the already fried meat. To not form a lump, the sauce should be constantly stirred until it becomes homogeneous. Meat in the sauce extinguishes for 30 minutes. When the meat is ready, add the canned pineapples, cut into pieces, into one jar. As a side dish for this dish is best suited rice.