Curry Sauce
1 T Butter
1 C Chopped Onion
2 tsp Igotchu Curry Seasoning
½ tsp Igotchu Himalayan Salt and Pepper
3 Cloves Garlic Minced
1 C Chicken Stock
2 C Heavy Cream
In medium sauce pan melt butter over medium heat. Sauté chopped onions for 5 minutes until softened. Add Igotchu curry seasoning, Igotchu himalayan salt and pepper and minced garlic. Stir mixture and cook for 1 minute longer. Add chicken stock and simmer until stock is reduced by half. Add heavy cream and simmer to reduce and thicken sauce.
