Curry Sauce

This recipe is from Barb Bretto


2-4 servings


  • 3 tbsp butter
  • ¼ cup minced onion
  • 1 ½ tsp curry powder
  • ½ tsp ginger
  • 1 cup chicken broth
  • 3 tbsp flour
  • ¾ tsp salt
  • ¾ tsp sugar
  • 1 cup milk


  1. Melt butter and sauté onion and curry. Blend flour and seasoning. Cook low until smooth and bubbly. Remove, stir in chicken broth and milk. Bring to boil. Add shrimp, beef, or chicken. Serve over rice. Accompany with chutney, tomato wedges, raisins, chopped nuts (cashews, almonds) bacon, current jelly, pineapple chunks coconut.