Stock-Based Curry Sauce
Submitted by tenlor
A rich, British-style curry sauce built on brown stock with curry powder, Worcestershire, white wine vinegar, and plumped raisins. Pungent, slightly sweet, and built to coat chicken or lamb.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis is the kind of curry sauce your nan might have made on a Sunday. It’s British curry through and through, built on a base of brown stock rather than coconut milk or yogurt.
Butter-sauteed onions and garlic melt into a fragrant curry powder base, then simmer with Worcestershire sauce and white wine vinegar until the kitchen smells like the best chip shop on the high street. A flour slurry thickens it into a glossy, velvety sauce.
Plumped muscat raisins stirred in at the end add little pops of sweetness that balance the spice and tang. Pour it over roast chicken, braised lamb, or a plate of chips. No judgment here.
Kitchen Tips
- Use a strong Madras-style curry powder if you want real bite. Mild blends will give you warmth but not much kick
- Plump the raisins in boiling water while the sauce simmers. They soak up liquid and turn into little flavor bombs
- Mix the flour with cold water until completely smooth before adding it to the pot. Lumpy curry sauce is nobody’s friend
- Add a dried red chile or two to the simmering sauce if you like things properly fiery
Ingredients
Directions
Use this pungent sauce for chicken and lamb.
The stronger the curry powder used, the more bite the final dish will have.
Add a dried red pepper or two, if you like fiery hot flavors. for 10 minutes and drained.
Salt And Freshly Ground Black Pepper, To Taste Melt the butter in a large heavy saucepan over medium heat.
Add the garlic and onions and sauté until transparent, about 5 to 6 minutes.
Stir in the curry powder, stock, Worcestershire sauce, and vinegar and simmer over low heat for 15 to 20 minutes.
Blend the flour with little cold water until smooth and then stir into the sauce and simmer until thickened, about 6 minutes.
Add the raisins and season with salt and pepper to taste.
Simmer one minute longer and serve immediately.
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