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ARCHIE'S CURRY SAUCE

  • 3 lbs onions
  • 4 cloves garlic, crushed or minced
  • 1 cup vegetable oil
  • 8 oz tomato paste
  • 2 tbsp lemon juice
  • salt
  • 3 15oz cans chicken or beef stock
  • 4 tbsp curry paste
  • 2 tbsp tumeric
  • 1 small jar apple sauce
  • 1 can coconut cream (as for pina colada)
  • Beef, lamb, chicken, or shrimps
    (serves 8-10)
  1. process peeled onions in a cuisinart until almost
    liquified
  2. Heat oil in a large pot and add onions and garlic.
  3. simmer without browning until onion has lost its
    identity
  4. Add tomato paste, lemon juice, salt, and stock to
    pea soup consistency
  5. Add curry paste and tumeric simmer for about 1/2
    hour
  6. Add apple sauce and coconut at low heat for last
    15 minutes (avoid burning pan)
    [curry sauce can be frozen at this point]
  7. To serve heat and add meat over rice
  8. If sauce looks pallid use gravy browning
  9. Other accompaniments: chopped peanuts, diced
    cucumber with yogurt, and various chutneys.
Posted on Wednesday, March 29, 2006 at 12:36PM by Registered CommenterEliza Shanley | CommentsPost a Comment | References6 References

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