Belinda Moore

Here’s another beauty from Simple Savings…

This is just like the sauce on curried prawns etc you get from the Chinese take-away.  We had it on mixed steamed vegetables - kipflers, sweet potato, choko, cauli, broccoli, zucchini, etc.

2 large onions, sliced

dollop of butter

1 tbspn curry powder (or to taste)

3.5 tbspn cornflour

3 tbspn raw sugar (less would be fine)

1 cup water with 3 tsp Massel Chicken Stock Powder

1/2 cup milk

squeeze of lemon juice (optional)

Melt butter in a saucepan.  Fry until onions are transparent.  Add curry powder and fry for a few minutes.  Remove from heat & cool slightly.  Add flour & sugar.  Mix until combined.  Slowly add stock/water and milk until combined.  Heat, stirring occasionally until sauce thickens.  If using, add lemon juice (I had none, so didn’t).  Serves 4-6.