A very easy curry sauce that's filled with flavors and is super creamy. Goes great with chicken and rice and is ready within 15 minutes.
The main thing:
Made by Véronique
Published at 2019-05-02, this recipe is for 4 people and takes 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 04-02-2024
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Peel and finely chop the garlic and shallot. Heat nutter in a small sauce pan and sauté the garlic and shallot for a few minutes.
Cook the curry powder very shortly and then add the flour all at once, stir well with a wooden spoon and wait a few minutes until the flour has been cooked well.
As soon as the roux is done you can gradually pour in the milk, keep on stirring. The best way to prevent the sauce from becoming lumpy is using a whisk.
Keep on stirring until you've added all the milk and cream. After a few minutes on low heat you'll notice the sauce will start to thicken. Season with pepper, salt and a dash of soy sauce. Serve with rice and chicken, enjoy!