Curry Sauce

By Pierre Franey

Published December 9, 1986

Total Time
10 minutes
Rating
4(40)
Comments
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Ingredients

Yield:1 cup

  • 1 Golden Delicious apple, about ¾ pound

  • 1 tablespoon butter

  • 2 tablespoons finely chopped shallots

  • 2 teaspoons curry powder

  • ½ cup fresh or canned chicken broth

  • 1 tablespoon tomato puree or crushed tomatoes

  • ¼ cup heavy cream

Ingredient Substitution Guide
Nutritional analysis per serving

28 grams carbs; 50 milligrams cholesterol; 269 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 6 grams fiber; 259 milligrams sodium; 2 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the apple and cut it into quarters. Cut away and discard the stem ends and the core. Cut each quarter into ¼-inch cubes.

  2. Step 2

    Heat the butter in a saucepan and add the shallots and curry powder. Cook, stirring, about 1 minute.

  3. Step 3

    Add the apple and stir.

  4. Step 4

    Add the broth and tomato puree.

  5. Step 5

    Cook over moderately high heat about 3 minutes or until reduced to about 1 cup. Add the cream and cook about 2 minutes.

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Ratings

4 out of 5
40 user ratings
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Comments

Meta

? There is neither sour cream or yogurt in the recipe.

RevBK

Recipes from the iconic Pierre Franey never disappoint. Been making this Curry Sauce for 40 years. Always grateful to him!

Marcia G.

So pleased to read these comments. I was so ready to substitute sour cream, but wasn’t sure til I read your comments. Thx.

Patricia

Perhaps Steve meant as a substitute for the heavy cream, use EITHER sour cream OR yogurt,of which,in his view the sour cream blends easier than the yogurt when adding to the sauce?? I have used either one when I did not have heavy cream on hand with excellent results.

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