Curry Sauce
For best results, use an Indian Madras curry powder in this recipe.
INGREDIENTS | YIELDS about ¾ cup
- ½ cup chicken broth
- 3 tablespoons curry powder
- 2 teaspoons brown sugar
- 1 tablespoon dark soy sauce
- ½ teaspoon chile paste, optional
In a small bowl, combine the chicken broth, curry powder, brown sugar, dark soy sauce, and chile paste. Either use immediately in a stir-fry recipe or keep covered in a sealed container in the refrigerator until ready to use. (Use the sauce within 3 to 4 days.)
Curry
While many people believe that curry is a single dry spice, curry powder is a compilation of spices that may or may not include curry leaves. Furthermore, the word curry actually comes from the Tamil word kahri, meaning “sauce.”
