Curry Cream Sauce

Preparation info

  • Makes

    600 ml

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This recipe will provide a slightly yellow, creamy curry sauce with just enough strength to flavour the kedgeree. Any left-over sauce can be kept in the fridge for a few days. It’s good added to any curry.


  • 1 onion, chopped
  • 1 carrot, chopped
  • ½ leek, chopped
  • 2


Cook all the chopped vegetables, garlic and spices in the butter for 10 minutes. Add the curry powder and continue to cook for 15 minutes. Add the chicken stock and bring to the simmer. Simmer the stock until reduced by half. Now add the cream and cook for 10–15 minutes. Season with salt and pepper. Push the sauce through a sieve; it is now ready to use.