Curry Cream Sauce
A creamy poultry sauce built from sautéed onion, apple, banana and pineapple, finished with curry powder and shaken in a whipping siphon.
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutrition
per per 300 g portion380
Calories
6g
Protein
18g
Carbs
28g
Fat
Ingredients
| 1 g | Sugar |
| 1 g | Salt |
| 1 ml | Lemon juice |
| 1 g | White pepper |
| 150 ml | Chicken stock |
| 1 | Onion |
| 10 ml | Oil |
| 0.5 | Apple |
| 15 ml | Pineapple juice |
| 300 ml | Creamy chicken sauce |
| 1 g | Curry powder |
| 0.5 | Banana |
Instructions
- Peel the onion, banana and apple, and cut into 1 cm pieces.
- Heat the oil and sauté the onion until translucent, then add the apple and banana and sauté together.
- Add the pineapple juice and defatted poultry stock, and stew with the lid on for about 10 minutes.
- Add the creamy poultry sauce and bring to the boil; season with curry powder or paste.
- Pour through a funnel and sieve directly into a 0.5 L whipper; screw on one cream charger and shake vigorously.
- Keep the whipper warm at a constant temperature (max. 170°F) in a bain-marie or water bath; shake vigorously again before serving.
Serving suggestion: ideal for fish, meat or poultry with rice, vegetables and/or fruit.