This robust stock-based curry sauce delivers deep, savory flavors with a touch of sweetness from plumped raisins. Ideal for coating roasted chicken, lamb chops, or vegetable curries, it offers a comforting, home-style taste that warms the soul. The combination of sauted onions, garlic, and aromatic curry powder creates a fragrant base, while Worcestershire sauce and vinegar add complexity and brightness. Its a versatile condiment that transforms simple proteins into a restaurant-quality meal. Perfect for weeknight dinners or when you need a quick yet impressive sauce to elevate leftovers. Simple ingredients come together in under 30 minutes to create a thick, glossy, and deeply satisfying accompaniment that pairs beautifully with rice, naan, or mashed potatoes.
Stock-Based Curry Sauce
Description
This robust stock-based curry sauce delivers deep, savory flavors with a touch of sweetness from plumped raisins. Ideal for coating roasted chicken, lamb chops, or vegetable curries, it offers a comforting, home-style taste that warms the soul. The combination of sauted onions, garlic, and aromatic curry powder creates a fragrant base, while Worcestershire sauce and vinegar add complexity and brightness. Its a versatile condiment that transforms simple proteins into a restaurant-quality meal. Perfect for weeknight dinners or when you need a quick yet impressive sauce to elevate leftovers. Simple ingredients come together in under 30 minutes to create a thick, glossy, and deeply satisfying accompaniment that pairs beautifully with rice, naan, or mashed potatoes.Ingredients
Directions
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Plump the muscat raisins in 1/2 cup of boiling water for 10 minutes, then drain and set aside.
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Melt the butter in a large heavy saucepan over medium heat.
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Add the crushed garlic and chopped onions to the melted butter.
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Saut the garlic and onions until transparent, about 5 to 6 minutes.
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Stir in the curry powder, brown stock, Worcestershire sauce, and white wine vinegar.
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Simmer the mixture over low heat for 15 to 20 minutes to develop flavors.
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Blend the unbleached flour with a little cold water until smooth to create a slurry.
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Stir the flour slurry into the simmering sauce.
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Continue to simmer and stir until the sauce is thickened, about 6 minutes.
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Add the plumped raisins to the sauce.
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Season with salt and freshly ground black pepper to taste.
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Simmer for one minute longer to incorporate flavors.
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Serve immediately over chicken, lamb, or vegetables.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 669.8kcal
- % Daily Value *
- Total Fat 10.9g17%
- Saturated Fat 6.1g31%
- Cholesterol 24.2mg9%
- Sodium 275.1mg12%
- Total Carbohydrate 139.1g47%
- Dietary Fiber 4.9g20%
- Sugars 89.1g
- Protein 6.7g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The stronger the curry powder used, the more bite the final dish will have. For fiery hot flavors, add a dried red pepper or two during the sauting step.
If you do not have brown stock on hand, you can substitute with beef or chicken stock, though the flavor profile will be slightly lighter. Vegetable stock works for a vegetarian version.
Ensure the flour slurry is smooth before adding it to the hot sauce to prevent lumps. Stir constantly while adding the slurry.
This sauce pairs exceptionally well with roasted chicken, lamb chops, or even hearty vegetable stews. It also serves beautifully over rice or mashed potatoes.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or stock if it thickens too much upon cooling.
