Sauce HT ACC 20mins
480ml/16fl.oz. Hot Accompaniment Savoury Sauces
1 Onion, chopped
2 Garlic Cloves,
Ginger Root, grated
2 teasp Curry
1/2 tbsp Mango
1 tbsp Tomato
1/2 teasp Caster
1 teasp Cornflour
1 tbsp Water
4 drops Hot Pepper
The juice of 1
1. Melt butter in
a medium saucepan until hot, add the onion, garlic and ginger and sauté for 2
2. Add the curry
powder and cook a further minute.
3. Add the stock,
chutney, tomato puree and sugar, bring to the boil then reduce the heat and
simmer for 2 minutes.
4. Add the coconut
cream, bring to the boil and cook, stirring, for 2 minutes .
5. Mix the
cornflour with a little water to form a smooth paste then add to the pan and
continue to cook until thickened.
6. Remove from
heat and add lemon juice and pepper sauce and mix well.
chicken, beef, veal or lamb.
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