This is a smooth, creamy and fruity curry recipe I found in the October 1979 Bon Appetit magazine. Someday that old magazine will fall apart completely and I'll feel much better if this recipe is recorded somewhere.
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 2 -4 tablespoons curry powder (I use Yeo's Malaysian, nice and hot)
- 1 tablespoon flour
- 1 cup chicken broth
- 1 cup beer
- 1 apple, peeled, cored and diced
- 2 tablespoons mango chutney
- 2 teaspoons tomato paste
- 2 teaspoons honey
- 1⁄2 lemon, juice of
- 1 cup whipping cream
- 3 cups baby shrimp or 3 cups prawns, shelled and cooked or 3 cups chicken, cooked and chopped
- Melt butter over medium heat and brown onion, garlic and ginger until golden.
- Combine curry powder and flour and add to onion, stirring to blend. Reduce heat to low and cook 2-3 minutes.
- Add Broth, beer, apple, chutney, tomato paste, honey and lemon juice. Blend well and simmer on low about 25 minutes.
- Let cool slightly then transfer to food processor and blend until smooth. Strain through a sieve to make a perfectly smooth sauce.
- Return to pan and stir in cream. Add shrimp, prawns or chicken and heat through gently.
- Season with salt and garnish with green onion, chopped peanuts or roasted coconut. Lovely with coconut rice.