CURRY SAUCE (HARRY’S BAR VENICE)

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Cipriani’s Curry Sauce is an excellent accompaniment to rice pilaf, prawns, chicken and many other things.

Ingredients (750 ml of sauce)

  • 60 ml of olive oil
  • 1 small onion chopped
  • 2 leeks, the white part cut into thin slices
  • 1 rib of celery chopped
  • 1 golden apple, peeled, cored and cut into slices
  • 3 tablespoons of Brandy
  • salt and ground pepper
  • 2-3 teaspoons of curry (depends on how strong it is!)
  • 35 grams of flour
  • 750 grams of chicken broth
  • 125 ml of liquid cream

Heat the oil in a pan over a moderate heat, add the celery, onion and leeks. Let cook for about seven minutes until the vegetables are wilted.

Add the apple and cook it for about thirty minutes.

Water everything with Brandy, raise the heat and set it on fire. Shake the pan until the flame goes out. Season everything with salt, pepper, curry and flour, mix well and leave to cook for two or three minutes.

Pour the hot broth over it, stirring vigorously, and leave to cook, stirring continuously, until the sauce has thickened. Lower the heat and leave to cook with the pan covered for another 30 minutes. If the curry is not strong enough, add a little more.

Take a saucepan and cook the cream until it boils over a moderate heat.

Filter the curry sauce and add it to the cream.

Let it cook for another ten minutes over moderate heat, adding salt and pepper to taste.

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