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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A simple sauce nicely laced with curry to enhance steamed rice. I've used this recipe since I got it in 1979 but have long forgotten the cookbook's title. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1/2 cup onion, chopped |
2 cups chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 tablespoon curry powder |
1 lemon, juice of |
2 tablespoons dried parsley |
Directions:
1. Melt butter in a saucepan over medium heat.
2. Add onions, reduce heat a touch, cook slowly until tender.
3. Add chicken broth, salt, pepper, curry powder, lemon juice, and parsley.
4. Spoon sauce over servings of hot rice.
5. Sprinkle with a dash of paprika, if desired.
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