Preperation time: 15 minutes
Cooking time: 30 minutes
- 1 apple (preferably Granny Smith)
- 1 cube chicken stock
- 1 to 1,5 l milk
- 1 onion or 2 shallots
- 1 clove garlic
- 2 tbsps. curry powder
- 1 tsps. celery salt
- 50 g butter
- 50 g flour
- salt & pepper
Peel the apple, remove the core and cut in in small pieces. Peel and grate the garlic, peel the onion and cut small. Braise the onions in the butter. Add the apple and the garlic and braise for 4-5 minutes making sure not to burn the mix, make sure it does not get brown.
Sprinkle the curry powder with the celery salt and the flour over the onions. Braise for another short time, 2 minutes or so, continuously stir slowly now since this will burn fast.
Add 0,5 milk and the chicken stock. Bring the milk to boiling while stirring. When it cooks, add milk to get to the right sauce thickness. Let the sauce simmer until the apples are soft.
Mix the sauce and add pepper to your liking. Most of the times, no salt is needed because of the herbs and the chicken stock.
Definitely the secret to the recipe is the pinch of celery salt.
We started to mix the sauce for our daughter, when she was young she didn’t like onions. When you mix the sauce, the apples make it kind of velvety. We love this sauce with white Tai rice and ‘chicken in the pot’ from an earlier post or grilled chicken.
I dedicate this recipe to my dearest friend who reads my blogs so carefully and kindly points out all my spelling mistakes.