Fruity Curry Sauce
Serve this creamy, slightly fruity sauce with veal escalopes or chicken, accompanied by a pilaf or curried rice.
Overview
A luxurious, mildly spiced sauce with tropical fruit sweetness balanced by warm curry spices. The ground almonds create a velvety texture that elegantly coats chicken and veal, while the fruit adds sophisticated sweetness without overwhelming heat.
Ingredients
Base
- 40 grams butter
- 60 grams onions (chopped)
Fruit & aromatics
- 300 grams pineapple (cut into small pieces)
- 1 banana (medium, cut into rounds)
- 1 desert apple (Preferably Cox's, peeled, de-seeded and chopped)
Spice & liquid
- 2 tablespoons ground almonds
- 40 grams Curry Powder
- 300 ml Veal stock
- 200 ml coconut milk
Method
Stage 1 - Sweat aromatics
- Melt the butter in a saucepan, add the onions and sweat them over a low heat for 1 minute to soften slightly.
Stage 2 - Add fruit & spices
- Add the pineapple, banana and apple and cook gently for 5 minutes, stirring with a wooden spoon.
- Stir in the curry powder and ground almond, then pour in the veal stock and coconut milk.
Stage 3 - Finish
- Bring to the boil, reduce and let bubble gently for 20 minutes.
- Pass the sauce through a fine-meshed conical sieve, season with salt to taste and serve immediately.
Notes
- Texture: The ground almonds thicken the sauce naturally; they also add subtle nuttiness that complements the fruit.
- Spice level: Use quality curry powder; adjust quantity to taste as brands vary significantly in heat.
- Fruit selection: Use ripe but firm fruit; softer fruit will break down too quickly during cooking.
Serving
Serve immediately with veal escalopes, chicken breast or lightly cooked fish. Accompany with pilaf rice, jasmine rice, or simple boiled basmati.
Storage
- Keeps refrigerated for 2-3 days in an airtight container.
- Freezes well for up to 2 months.
- Best eaten fresh; reheat gently and stirring frequently to prevent splitting of the coconut milk.
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