Indian Curry Sauce


1/4 cup butter
1 large yellow onion, chopped
1 medium tart green apple, cored and chopped
3 cloves garlic, minced
2 tsp kosher salt
1 tsp black pepper
1 tsp crushed pepper flakes
2 tsp ground cumin
1 tsp ground coriander
1 tsp fresh ginger, grated
1 tsp turmeric
1/2 tsp crushed cardamom seed
1 tsp curry powder
2 tbs flour
2 cups boiling beef stock
1/2 tsp kitchen bouquet
1/4 cup dark raisins
1/4 cup golden raisins

This is a multi purpose curry sauce that can be used to cook stews and curry dishes with a variety of meats and vegetables. It freezes well so you can make it well in advance of cooking.

  • In a large saucepan melt butter over moderate heat.
  • Add the onion  apple, garlic, salt, black pepper, red pepper flakes, cumin, coriander, ginger, turmeric, cardamom and curry powder.
  • Saute 5-7 minutes, stirring frequently.
  • Add the flour and cook 2 minutes longer, stirring constantly.
  • Add boiling beef stock, whisking quickly, then bring to a simmer.
  • Add the kitchen bouquet and the raisins.
  • Mix and simmer for another 5 minutes.




10 min


15 min


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