Curry Yogurt Sauce

Sauté minced coriander leaves and hot curry powder in oil at low temperature and bring to a boil with chicken stock. Mix cream yogurt, whipping cream and light sauce binder, pour to the sauce and make 1 minute under strong beating with a whisk. season with salt and pour through a fine sieve. Garnish with coriander leaves.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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