This sauce is a mild slightly sweet one, using coconut milk to give it a creamy flavour. It goes extremely well with Jerk Chicken.
Preparation Time: 5 Minutes
|1 medium onion, chopped||1 tablespoon concentrated curry paste|
|2 garlic cloves, crushed||1 cup coconut milk|
|1 chicken stock cube||1 cup water|
|1 tablespoon curry powder||1 bay leaf|
|Hot pepper sauce, to taste||1 teasp brown sugar|
In a medium saucepan, add a little cooking oil, and gently fry the onions until soft. Add the stock cube, curry powder, curry paste, bay leaf and water, and simmer for about 10 minutes. Add the sugar and coconut milk and heat for a further 5 minutes. Add hot pepper sauce if required.
Serve with Jerk Chicken and rice.