Ingredients

1/2 green pepper
1 small onion
1 stalk celery
1/3 cup butter or margarine
2 1/2 teaspoons curry powder
3 cups chicken stock or 3 bouillon cubes
1 cup tomato puree
1 tablespoon lemon juice
3/4 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon Tobasco Sauce
1 1/2 teaspoons Worcestershire Sauce
3 tablespoons cornstarch
3 tablespoons water
1/2 cup light cream

Method

Chop vegetable very fine and cook in 2 tablespoons melted butter or margarine until wilted.  Stir in curry powder.  Add stock (or bouillon cubes dissolved in 3 cups boiling water) and tomato puree.  Cook 1 hour over a medium heat.  

Stir in lemon juice, salt, sugar, Tobasco and Worcestershire sauce.  Mix cornstarch and water together smoothly.  Add to sauce and cook to a boil, then pour in the cream.  Stir in remaining butter or margarine.  Makes a little more than a quart.  To this sauce, you can add cooked lamb, beef, poultry or any food you like curried.  Add more curry if you’re a real curry-lover. 

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