Sunday, May 22, 2011

Indian Curry Sauce (better Ann Dee?)

Whoa boy.  This is good.  Made it tonight for the first time and plan to make it again next Sunday.  Really easy and even my two year old ate two helpings.  What?  Yep.

Indian Curry Haystacks

1/2 c butter
1/2 c finely chopped onion
1/2 cup finely chopped celery
1 cup finely chopped apple (I used a Gala apple)
4 tsp. curry powder
5 c chicken stock OR 2 3/4 cans Swansons clear chicken broth (13 oz cans)
6 T. flour
Salt/pepper to taste
1 - 2 cups cooked and shredded chicken (I used a rotisserie)
Rice (I used Jasmine with some fresh cilantro throughout)

Melt butter in a large pan.  Add chopped ingredients as you get them chopped.  Saute a little.  Add cu rry and mix well.  Add all BUT one cup of chicken broth.  Put remaining broth in a cup/jar with flour and shake/mix well to mix thoroughly.  When main mixture reaches boiling, add salt and pepper.  Add flour mixture to thicken.  Add chicken.  Cover and simmer on low for about 20-30 minutes.  Stir often to keep chicken from sticking to bottom of pan. 

[Sauce can be made up well ahead of time, even night before, allowed to cool then reheated or frozen]

Serve over rice.

Top curry sauce with any or all of the following:

Sweetened coconut
Chopped salted peanuts
chopped hard boiled egg
chopped celery
bacon bits

I just used peanuts, coconut and raisins and it was awesome.  This would easily feed four adults.

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Ann Dee said...

I am against the name Curry Haystacks. Could you rename it? Too many worlds colliding. Otherwise, it looks so yummy.

I'm sort of against the word yummy too sort of.

Ann Dee said...

now I like the haystacks better. More kitcsh.