Prep 2 mins
Cook 2 mins
This one was given to me by mother in law in 1996. Recommended for crumbed meats or a steak. Serving size will depend on how much sauce you like, used 6 as a guideline.
- 2 tablespoons tomato sauce
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 teaspoon chutney
- 1 teaspoon malt vinegar
- 1 teaspoon curry powder
- 1⁄2 teaspoon mustard powder
- 3⁄4 cup chicken stock or 3⁄4 cup beef stock or 3⁄4 cup vegetable stock
- 2 teaspoons cornflour
- Combine all ingredients in a saucepan, bring to the boil and simmer for 2 minutes.
- Pour into a jug to serve over your desired meat.
I pan fried some onion slices & some beef sausages then poured this sauce over and continued to heat altogether to make an easy version of "Deviled Sausages". The sauce I made as listed in a small pot first. Very easy and a handy recipe to know :) Made for Aus/NZ swap June 2009
This is quite strong tasting but over all, an excellent result. I used an English plum chutney and did throw in about 4 Tablespoons of it becuase a single teaspoon seems such a tiny amount. I made this in a wok style pan and added diced chicken breast as it simmered and then as soon as the chicken was cooked I added the cornflour and the sauce thickened immediately. There was a tiny aftertaste of the vinegar so I needed to add 1/2 teapoon of sugar to cut that a little, the rest of the taste was fine. I think that I will be playing with the quantity of ingredients so that get a mild but tasty flavour... Please see my Rating system: 4 stars for a recipe that we liked but still needs some tweeking for our tastes. Thanks!
I found the mustard to be a wee too strong for me and a bit out of balance with the other ingredients. By adding about 3 tablespoons of Major Grey chutney it was still bold in flavor but in greater harmony. I served this as a topping for steak strips and as a stir fry sauce for vegetables. Though suggested for meat, it was excellent with my carrots and something I would encourage others to try.