Season Liberally

Sweet Curry Sauce

This is the lower-fat version of a sauce I used to make with a reduction of apple juice, butter, and cream. It was wonderful, but this version lowers the fat considerably while remaining silky smooth and spicy/sweet. It's great on seared scallops or grilled shrimp or chicken, and terrific with steamed spinach, potatoes, carrots, or cauliflower.

Makes one cup of sauce:

(T=Tablespoon)

1 T canola oil
1 medium shallot, minced
1 T sweet curry powder (I use Penzeys)
2 T minced fresh ginger
1 T minced garlic
1 T flour
1 3/4 C chicken broth (1 can)
1 T tomato paste
1 T spiced apple butter

In a medium saucepan, heat 1 T. vegetable or canola oil on medium heat. Add shallots and sweat them for 1 minute. Add curry powder and mix well, simmer for 1 minute. Add garlic and ginger, stir. Add flour and cook (but do not scorch) for at least 2 minutes. Slowly add chicken broth, stirring as you add. Add tomato paste.

Reduce slowly (on simmer) for about 20-25 minutes, stirring frequently, until sauce is thick and reduced to about 1 cup. Add apple butter, stir, continue cooking for about 5 minutes.

Turn heat off. Strain sauce through fine-mesh strainer into bowl or measuring cup. Discard bits of aromatics. Adjust seasoning with salt/pepper.

Use immediately or chill covered in fridge until you need it, microwave gently to warm.