Recipe - Curry Sauce (Hallgarten)

Butter or margarine
1 md Onion; finely chopped
1 tablespoon Curry powder
1 tablespoon Cornstarch
2 tablespoon Water
1 One fourth cup Yogurt
2 tablespoon Chutney; optional
1 tablespoon Dessicated coconut; optional

Heat the butter and add the onion. Cook until it has just softened but not
browned. Stir in the curry powder and let it cook over a gentle heat for a
minute. Mix the cornstarch and water to a smooth paste and add it to the
yogurt. Add this to the pan, stir well and continue cooking for 5 minutes.
Add the chutney and coconut just before serving.

Curry sauce is so useful for pepping up all sorts of different foods. Try
it with hardcooked eggs, or fish, rice, cold meats, chicken, vegetables.

REFs COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). Edited by Pat Hanneman (kitpath)

Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 14,
1998