Curry Sauce
2 Tbsp. Curry Powder
2 tsp. garlic salt
1/4 cup butter
1/2 cup flour
Chicken broth (1 can broth 14.5 oz)
Evaporated milk (1 can evaporated milk 12 oz)
1.Combine garlic salt and curry powder. Set aside
2. In a medium saucepan, melt butter. Add flour to butter and stir to make a roux.
3. Add broth and evap. milk. Heat and stir.
4. Add curry and salt. Continue to stir until sauce is thick. Add a little water for a thinner sauce,
if desired.
5. Raisins may be added to add some sweetness and texture.
Use sauce with chicken, shrimp, vegetables and rice.
Janice Shimokawa