A Swedish Classic with a Very Loose Interpretation of Indian Cuisine
An old-fashioned Swedish favourite made with chicken stock, mild curry powder and a splash of cream.
If you ask an Indian cook for curry sauce, this is probably not what you’ll get. In fact, they might wonder what on earth you’re talking about.
But in Sweden, this mild, golden-yellow sauce has been a familiar sight on dinner tables for generations, particularly served with boiled chicken or hen and rice.
It’s essentially a classic French velouté, made with chicken stock, butter and flour, given a distinctly Swedish twist with ordinary, mild, supermarket curry powder and a little cream.
Nothing complicated, nothing fiery, and absolutely no need for an elaborate collection of spices. Just good chicken stock and that cheerful yellow curry powder found in practically every Swedish spice rack.
Swedish-Style Chicken Curry Sauce
Ingredients
- 30 g butter
- 2 tbsp plain flour
- 2 –3 tsp mild yellow curry powder
- 400 ml chicken stock preferably homemade
- 100 ml double cream
- Salt to taste
- Ground white pepper to taste
- Extra curry powder if needed
Instructions
- Melt the butter in a saucepan over medium-low heat.
- Add the curry powder and stir for about 30 seconds, allowing it to bloom gently in the butter without burning.
- Stir in the flour and cook for another minute or so, stirring continuously, to make a smooth roux.
- Gradually whisk in the chicken stock, a little at a time, making sure the sauce remains smooth.
- Bring to a gentle simmer and cook for 5–10 minutes, stirring occasionally, until the flour is cooked through and the sauce has thickened.
- Stir in the cream and allow the sauce to heat through gently.
- Season with salt and white pepper. Taste and add a little more curry powder if you prefer a stronger flavour.
- Serve hot with boiled or poached chicken and rice.