Curry Sauce

Step 1

Fry meat, onions & garlic for a few minutes until browned.

Add flour and curry powder over a low heat, cook for a few minutes (this cooks out the raw ingredients in the curry powder).

Gradually add the stock and mix well. Increase the heat & stirring, bring to the boil, reduce the heat & add chutney.

Simmer with the lid on. Time varies for meat used, in the last 1/3 of cooking time remove the lid (especially if the liquid appears too thin, to allow steam to escape, if too thin towards the end thicken with a little cornflour (flour), if too thick thin with a little water, either way do not do this at the last minute or the cornflour will not be cooked out, or the sauce will taste too watery).

Beef 2 – 2½ hours {or until the meat is tender}
Pork 1½ - 2 hours {or until the meat is tender}
Chicken 1 – 1½ hours {or until tender}
Prawns: Sauce takes 20 – 30 minute.
I would use a fish sauce ‘Nam Plau’ (not too much it’s a salty sauce) to give the sauce a fish taste & add the prawns about five minutes or so, just prior to serving as the prawns tend to go tough if exposed to the heat too long, unless you use uncooked prawns.