Curried Sauce for Rice

woodland hues's Note:

A simple sauce nicely laced with curry to enhance steamed rice. I've used this recipe since I got it in 1979 but have long forgotten the cookbook's title.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4-6

Yield: 2.0 cups

• 1 tablespoon butter or 1 tablespoon margarine
• ½ cup onion , chopped
• 2 cups chicken broth
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ tablespoon curry powder
• 1 lemon, juice of
• 2 tablespoons dried parsley

Directions:

1. Melt butter in a saucepan over medium heat.
2. Add onions, reduce heat a touch, cook slowly until tender.
3. Add chicken broth, salt, pepper, curry powder, lemon juice, and parsley.
4. Spoon sauce over servings of hot rice.
5. Sprinkle with a dash of paprika, if desired.

Reviews

[Lil' Miss Peppers]

This was a nice basic sauce, but alone it isn't much. I added well diced carrots and potato and ended up almost tripling the amount of curry. It would have been slightly better with basmati rice, but I didn't have any so I used white rice. Even with as much curry as I used I still think it could have used some more kick.

[Lalaloob]

Made this sauce last night over a bed of basmati rice. Just perfect . . . and for those that love curry spice (which I definitely do), this is easy and with a splash of nice flavor. Great.

[ARathkamp]

We enjoyed this recipe. A great way to serve rice! We will be making this again. Thanks!