Curry Sauce
4
15 min
50 min
What You'll Need
- 1 ½ oz unsalted butter
- 2 oz onion thinly sliced
- 5 cups of chopped fresh pineapple
- 1 banana, peeled and thinly sliced
- 2 apples cored and thinly sliced
- 1 ½ oz whole meal flour
- 1 ½ oz medium curry powder
- 2 tablespoons of unsweetened coconut
- 5 cups of Organic Chicken Cooking Stock
- Salt to taste
- ¼ tsp of chopped fresh tarragon
- 1 bay leaf
- 1 celery stick sliced
- ¼ tsp of coarsely chopped parsley
How to Make
- In a medium saucepan, melt the butter over a low heat.
- Stir in the onion, cover and cook for five minutes.
- Uncover and add the fruit, cook 10 more minutes stirring occasionally.
- Sprinkle in the flour, curry powder and coconut, mix well and cook for 1 minute before adding the chicken broth.
- Bring to a boil, then lower the heat and simmer gently.
- Add the rest of the ingredients and cook for 30 minutes.
- Have a large sieve ready. Discard any large pieces and rub the ingredients through the sieve. Taste and season with salt.