Recipe by Marysdottir
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.
Top Review by ama10
I had this recipe and to my despair lost it years ago. I used to make it for friends time and again as everyone loved this sweet savory curry. Believe me, if you like curry flavor but not the traditional yogurt-type curries you'll love this. Thanks so much to the person who posted it.
- 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
Directions See How It's Made
- 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.