Recipe: Curry sauce

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Chicken, rice with curry sauceAdd the curry sauce of this recipe to for example chicken with green beans, rice, and blue cheese.

Ingredients (+/- 400 ml sauce)

  • 1 onion
  • 2 cloves of garlic
  • olive oil
  • 4 teaspoons curry powder
  • 1 teaspoon sambal badjak
  • 2 bouillon cubes (Maggi) +/- 7 gram
  • 400 ml semi-skimmed milk
  • 2×100 ml water
  • 2x swabbed tablespoons flour
  • +/- 2 slices of pineapple
Bouillon cubes – Maggiblokjes

I don’t like to use any pre-processed ingredients, but I will make an exception for bouillon cubes (Maggi).


  1. Cut the onion and garlic as fine as possible, but don’t squeeze it;
  2. Fry this substance in the oil on low heat for +/- 2 minutes;
  3.  Crumble the bouillon cubes and add them together with the sambal, and curry powder to the substance, continue frying.
    Don’t let it burn!;
  4. While stirring add the milk;
  5. Stir and warm up till it boils;

Thicken the sauce

Now comes a bit more difficult part, thicken it without lumps. My favourite way to do this is by using flour. To thicken this sauce I do this in two steps. In between check whether the sauce has the right thickness already or when the sauce is still too thin after two passes, add a third pass.

  1. Add one swabbed tablespoon flour into a cup;
  2. Add 100 ml (hot) water;
  3. Stir it as much as possible;
  4. Remove any lumps;
  5. Add this mix to the sauce
  6. Stir and warm up the sauce till it boils;

Complete the sauce by adding the pineapple slices which are cut into pieces and warm it up till it boils again.

Bon appetit!

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