Japanese Curry Sauce
"Saw this being made on an episode of Cook's Pantry and the chef put it over a gluten free crumbed chicken thighs but did say it could be used over pork or even just vegetables. She also mentioned that this sauce originated in the 1960's in Japan. I have since made a 1/2 recipe of the sauce but for the DH and me a 1/4 of the recipe would be enough and I served over crumbed chicken breasts with rice and some steamed greens and was a very nice change from our usual Lemon Sauce that I make to have with the meal."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (186.5 g)
- Calories 151.2
- Total Fat - 8.8 g
- Saturated Fat - 1.4 g
- Cholesterol - 3.8 mg
- Sodium - 1174.5 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 1.7 g
- Sugars - 3.5 g
- Protein - 5.4 g
- Calcium - 25.9 mg
- Iron - 1.4 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil in a sauce pan over a medium heat and add onion, ginger and garlic and sauté for 2-3 minutes and then add curry powder, stir until fragrant, then stir in the flour and cook until sandy.
Step 2
Gradually whisk in the stock until smooth, then add in the soy sauce, honey and simmer, whisking occasionally for about 8-10 minutes and then stir in the vinegar and keep warm.
Tips
No special items needed.
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