Try this Curry Sauce (Hallgarten) recipe, or contribute your own.
Suggest a better descriptionHeat the butter and add the onion. Cook until it has just softened but not browned. Stir in the curry powder and let it cook over a gentle heat for a minute. Mix the cornstarch and water to a smooth paste and add it to the yogurt. Add this to the pan, stir well and continue cooking for 5 minutes. Add the chutney and coconut just before serving. Curry sauce is so useful for pepping up all sorts of different foods. Try it with hard-cooked eggs, or fish, rice, cold meats, chicken, vegetables. REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 64 | ||
Calories from Fat: 11 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 4.6mg | 1 % | |
Sodium 55.1mg | 2 % | |
Potassium 225.2mg | 6 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8.5g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
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