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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