Curry Broth Sauce
Chicken broth and ghee create a rich sauce base, with ghee adding fat while curry and garlic add warm spice. Xanthan gum helps stabilize the texture without flour. Gentle boiling removes lumps and gives the sauce a smooth finish.
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1 kg 538 gram
Servings: 5 (1 serving ≈ 103 gram)
Digestion time: 4 hour
Peel and finely chop green onion (20 g) and garlic (12 g).
Sauté the onion and garlic in ghee (80 g) over low heat, add curry (2 g) and xanthan gum (2 g), and mix thoroughly.
Remove the mixture from the heat, cool it, pour in chicken broth (400 g), and stir.
Return the sauce to low heat and boil for about 30 minutes, stirring often until smooth.
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