Cream Curry Sauce Susu Curry Recipes

CREAMY CURRY SAUCE

Steps:

• Gently heat sunflower oil in a large pan.
• Add onion and stir over high heat for 5 minutes until soft.
• Add ginger and garlic, stir for 30 secs, then reduce heat and simmer for 5 minutes.
• Add tomato paste, cream, coconut milk and milk.
• Bring to boil, stirring continually, then cover and simmer for 15 minutes.
• Add spices, salt and sugar, stir them in well and then simmer for a further 15 minutes.
• Remove from heat, allow to cool slightly then liquidize in a blender.

CREAM CURRY SAUCE (SUSU CURRY)

Steps:

• In a small saucepan melt the margerine/butter. in the melted marg/butter, Cook the curry powder for a minute or so then stir in salt, pepper and milk at once. When mixture is hot, slowly sprinkle in Xanthan gum while stirring briskly. Cook and stir over medium heat till thickened and bubbly. Stir one tablespoon chopped chutney into the cooked sauce if desired (not included in nutrient analysis, it adds 1 gram of carbs). Continute cooking for one minute more, Makes 1 cup of sauce. Serve over shrimp, fish, or hard boiled eggs. (not included in nutrient analysis). Present on rice or roasted cauliflower. Adapted from a recipe originally found in Trader Vic's Polynesian Cookbook. Each (1/4 cup) serving of sauce contains an estimated: Cals: 59. FatCals: 43, TotFat: 5g SatFat: 2g, PolyFat: 0g, MonoFat: 2g Chol: 8mg, Na: 244mg, K: 80mg TotCarbs: 3g, Sugars: 2g NetCarbs: 3g, Protein: 2g

CHICKEN BREASTS IN CREAMY CURRY SAUCE

Steps:

• 1. Cut chicken breasts into thin strips or small chunks. Melt butter in a skillet and when it is hot but not brown, add the chicken. Season with salt and pepper.
• 2. Cook chicken, stirring, until it loses its 'raw' look, about 2 minutes. Sprinkle chicken with the shallots and curry powder; stir to blend. Cook for 2 minutes or so, til chicken is done. With the small/thin pieces it will not take long. Do not overcook. Transfer all to a bowl.
• 3. Add wine to the skillet and cook over high heat for about 3 minutes, or until it is reduced by about half. Add the cream to the skillet, along with any juices that have accumulated in the bowl holding chicken,and cook, stirring, over medium-high heat for 4 minutes. Add chicken and stir to blend; heat through.
• 4. Nice sprinkled with chopped peanuts and/or minced parsley!

CREAMY CURRY SAUCE

Steps:

• Heat oil in small pan.
• Saute onion and garlic until golden brown.
• Add garam masala, curry paste, salt, chilli.
• Stir for 1 minute, add mushrooms, cover, cook for 1 minute.
• Add water, bring to boil and stir until thick paste is formed.
• Stir in cilantro and cream.
• Serve hot.