I was in the kitchen a couple of nights ago and I was craving Indian food, exhausted, and trying to figure out how to add some pizazz to a rotisserie chicken. The problem…I needed a dairy free sauce. A lot of Indian cooking contains yogurt. Here is the spur of the moment, quick, dairy free sauce I came up with. Enjoy!
From My Kitchen to Yours,
Time: 10 minutes
- 1/2 – 3/4 cup canned coconut milk
- salt and pepper to taste
- 2-3 TBSP minced white or yellow onion
- 1 grated garlic clove
- 1/2 tsp minced ginger (I used The Ginger People Organic Minced Ginger)
- 3/4 tsp – 1 tsp curry powder
- 1/4 tsp corriander
- 1 dried Sanaam Chili Pepper or small pinch of cayenne (Penzeys Spices carries these chilis)
- A few drops lemon juice, start slow and add more acid to taste.
- ghee for sautéing
- Mince onion and set aside. Grate garlic clove and set aside.
- Turn burner heat to medium and heat skillet. Add ghee when the skillet is hot to heat.
- Add minced onion and dried chili pepper to the heated ghee and sauté onion until translucent about 3 minutes.
- Add grated garlic and minced ginger. Cook until fragrant, about 30 seconds. The minced ginger might splutter at you when add it to the skillet. I just removed the skillet from the heat momentarily when this occurred and continued to stir.
- Add coconut milk and reduce heat to a simmer.
- Add curry powder and coriander.
- Add salt and pepper to taste. Taste sauce so you know where you are at in the seasoning process.
- Add a few drops lemon juice and taste the sauce. This should brighten up and enhance the flavors. Add more acid if needed. Think about adjusting the salt and pepper again too.
- Let sauce simmer about 5 minutes, taste again, adjust any seasoning if needed one last time.
- Serve over chicken, fish, veggies, or rice.
Note: Sauce will thicken as it cools.