Creamy Curry Sauce

Creamy Curry Sauce

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

Creamy Curry Sauce

Quick, easy and really… really tasty.
Cook Time 10 minutes
Total Time 10 minutes
Course Sauce
Cuisine Uncategorized
Servings 4
Calories 147 kcal


  • 2 tsp Butter
  • 3 tsp Curry Madras
  • 300 ml Milk
  • 100 ml Cream 12%fat
  • 3 tsp Corn starch Maizena
  • 1 Stock cube Chicken


  • Sear butter together with curry in a saucepan. (Careful not to burn it)
    butter and curry spice
  • Add the milk, cream, stock cube and cornstarch. Mix it well together
  • Cook over low heat, stirring constantly, until sauce is thickened and bubbly.
    Creamy Curry Sauce
  • Now, your Creamy Curry Sauce is ready to be served.
    Creamy Curry Sauce


Βon appétit

Βon appétit

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