Mango, Coconut Curry Sauce Recipe

ingredients

3 tablespoons butter or vegetable oil
1 large onion, diced
3 cloves garlic, crushed
2 tablespoons madras curry or curry dip mix
1 teaspoon ginger
3 tablespoons flour
1 can (10 ounce size) chicken or vegetable broth
5 ounces water
1 star anise
1 can (19 ounce size) coconut milk
1 tablespoon hot pepper jelly, more as desired
2 mangoes or peaches, peeled and sliced
1/4 cup chopped fresh cilantro (optional)
1 teaspoon garam masala

directions

Heat butter or oil over medium high heat. Add diced onion and garlic. Sprinkle curry and ginger over onions and saute until onions are softened.

Sprinkle flour over all, cooking for 2 minutes. Add broth, water, star anise and stir until mixture comes to a boil.

When sauce is slightly thickened, add coconut milk and hot pepper jelly, stirring until smooth.

Add mangoes or peaches and fresh cilantro, if using. Bring to a simmer and serve. Sprinkle lightly with garam masala.