Makes 3/4 pint (400ml)
1 medium-sized onion
1 small cooking apple
1 oz (25g) butter
2-4 level tablespoons curry powder
1 oz (25g) plain flour
1 small clove garlic
1/2 level teaspoon caraway seeds
1 small bay leaf
1 teaspoon curry paste (optional)
1/2 level teaspoon salt
1 tablespoon desiccated coconut
1 pint (600ml) chicken stock
1 teaspoon black treacle
1 tablespoon sweet chutney squeeze of lemon juice
Peel and finely chop the onion. Peel, core and dice the apple. Melt the butter in a saucepan over low heat, add the onion and apple and fry gently for 5 minutes to soften the onion but not brown. Stir in the curry powder and cook for 1 minute to draw out the flavour, then stir in the flour. Crush together the garlic and caraway seeds with the back of a wooden spoon. Add to the pan, along with the hay leaf, curry paste, if using it, salt and desiccated coconut.
Gradually pour in the stock and bring to the boil, stirring all the time. Cover with a pan lid and simmer gently for 1 hour stirring occasionally. Stir in the treacle, chutney and a squeeze of lemon juice. Strain the sauce into a howl. This delicious sauce is greatly improved in flavour if made up the day before it is to be used รข the sauce mellows on standing. Reheat and serve with cooked meats or egg dishes or use as a `cook-in’ sauce to casserole a chicken.