This creamy curry sauce is one of those recipes I love because it's so easy and adds so much to a simple dish. I make it with 0% fat whipped fresh cheese (queso fresco batido or quark), curry powder, extra virgin olive oil, and apple cider vinegar, finished with a pinch of salt and pepper. You simply blend the ingredients together and adjust to taste: it's ready in 5 minutes, no cooking needed.
If you're looking for a fresh cheese sauce for chicken, this combination works wonderfully. The cheese provides a smooth, gentle base, the curry brings the flavor, and the vinegar adds a touch of brightness. I like to serve it on the side so everyone can add as much as they like.
If you love creamy sauces to dress up your dishes, I recommend my lime yogurt sauce and my tzatziki sauce.
Store it in an airtight container in the fridge and use it within 1-2 days, as long as the fresh cheese was fresh. Give it a good stir before serving if a little liquid has separated.
Yes, you can use plain unsweetened yogurt; choosing a thick Greek-style yogurt will help maintain that creamy texture. Add the vinegar gradually and taste as you go, since yogurt already provides its own acidity.
I don't recommend it: the whipped fresh cheese can split when thawed and lose its silky texture. Since it only takes 5 minutes to make, it's best to prepare just the amount you plan to eat.
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
