“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.”
READY IN:
20mins
SERVES:
4-6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

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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