Curry gravy
- Butter28 g2 spoonfuls
- low-fat evaporated milk45 g
From previous steps
- Cooked sauce base
- Cooked chicken
Step 4: Blend & simmer
Pour the sauce into a food processor or blender and pulse until completely smooth. Over the pan, pour and push the sauce through a metal strainer back to the pan.
Turn the heat on medium. Add the butter, evaporated milk, and cooked chicken. Stir the sauce and let until it thickens to your liking, usually about 6-10 minutes.
Step 4: Blend & simmer
Curry gravy
- Butter28 g2 spoonfuls
- low-fat evaporated milk45 g
From previous steps
- Cooked sauce base
- Cooked chicken
Pour the sauce into a food processor or blender and pulse until completely smooth. Over the pan, pour and push the sauce through a metal strainer back to the pan.
Turn the heat on medium. Add the butter, evaporated milk, and cooked chicken. Stir the sauce and let until it thickens to your liking, usually about 6-10 minutes.