Curried Béchamel Recipes

CURRIED BéCHAMEL

Steps:

• In a saucepan, simmer milk, onion, cloves, nutmeg and curry powder for 20 minutes.
• In another sauce pan, make a white roux with the butter and flour.
• Strain milk and gradually add to roux while stirring constantly with whisk. Bring to a boil, and then reduce to a simmer.
• Combine egg yolk and crème fraise in a bowl. Add a small amount of hot sauce to egg and cream mixture. Stirring constantly, slowly add egg mixture to the rest of the hot sauce.
• Finish sauce with sherry, adjust seasonings and garnish with paprika.

CURRIED ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray or line with parchment paper.
• Combine potatoes, zucchini, onion, olive oil, curry powder, and sea salt in a large mixing bowl; stir to blend well. Pour mixture into the prepared pan.
• Bake in the preheated oven until vegetables are tender and roasted to desired doneness, about 1 hour, stirring every 15 minutes.

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

QUICK CURRIED CAULIFLOWER

Steps:

• Core cauliflower, leaving enough core that it remains whole.
• Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
• Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
• Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
• Cut in quarters and serve.

BASIC BECHAMEL SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.