Creamy curry onion sauce

This sauce is proof that miracles can be worked with just a few simple ingredients. The sweetness of the onion, the spiciness of the curry, and the creaminess of the cream create a universal sauce that transforms the simplest roast chicken breast or rice into a festive dish. Guaranteed success even for beginner cooks!
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Frying pan: for sweating the onions.

Allergen Information

⚠️ Milk (butter, cream)

Instructions

1

Dice the onion finely. Melt the butter in the frying pan.

Tip: Let the butter melt on low heat, do not burn the milk proteins in it.
2

Sweat the onion in the butter until translucent (approx. 5-8 minutes). Do not brown!

Tip: Slow sweating brings out the natural sugars of the onion without producing bitter roasted substances.
3

Sprinkle with the curry powder and crushed garlic. Fry for 1 minute.

Tip: The fat-soluble aromas of the curry powder are released at this stage.
4

Pour in the stock, reduce by half, then add the cream.

Tip: Reducing the stock concentrates the flavours before the cream dilutes it.
5

Cook until thickened, season with salt and pepper, and sprinkle with parsley at the end.

Tip: If it is too thick, you can dilute it with a little milk.

Recipe FAQ

What makes it yellow?
The turmeric in the curry powder gives it its colour. This is a natural dye that dissolves best in fat.

Ingredients

  • 2 heads Onions
  • 30 g Butter
  • 200 ml Single cream (or cooking cream)
  • 1 tbsp Curry powder
  • 1 clove Garlic
  • 100 ml Chicken stock
  • 0.5 tsp Salt
  • 0.25 tsp Ground pepper
  • 5 g Fresh parsley