Creamy Curry sauce on Grilled chicken with Arabic rice is a beloved family favorite. On days when I’m short on time, I opt for a ready-grilled chicken, and while the rice cooks, I whip up a delightful curry sauce and a fresh salad. The best part? It’s quick, easy, and incredibly tasty!
I take pleasure in creating a sauce that’s bursting with flavors—slightly spicy and beautifully creamy. Over time, I’ve experimented with various curry powders, but my top pick remains the McCormick Curry Madras. Its robust and captivating flavor has won me over!
Creamy Curry Sauce
Quick, easy and really… really tasty.
Ingredients
- 2 tsp Butter
- 3 tsp Curry Madras
- 300 ml Milk
- 100 ml Cream 12%fat
- 3 tsp Corn starch Maizena
- 1 Stock cube Chicken
Instructions
- Sear butter together with curry in a saucepan. (Careful not to burn it)
- Add the milk, cream, stock cube and cornstarch. Mix it well together
- Cook over low heat, stirring constantly, until sauce is thickened and bubbly.
- Now, your Creamy Curry Sauce is ready to be served.
Notes
Βon appétit
Βon appétit
