• Begin by melting 50 g butter in a medium-sized saucepan over medium heat. Add the 2 pcs medium onions chopped and sauté until they become soft and translucent, which usually takes about 5-7 minutes. Stir frequently to prevent the onions from browning.
• Once the onions are soft, add 2 tbsp Curry powder. Cooking the curry powder in the butter for 1-2 minutes will help release its flavors, creating a more aromatic sauce.
• Stir in 50 g Wheat flour and cook for another minute. This helps to thicken the sauce as it cooks. Gradually add 6 dl Chicken broth or vegetable broth, whisking continuously to avoid lumps. Let the mixture simmer for 5-10 minutes, allowing it to thicken.
• Stir in 2 dl Heavy cream to make the sauce rich and smooth. Add 1 tsp Sugar and a little vinegar (if using), then season with salt and pepper to taste. Allow the sauce to simmer for a few more minutes to ensure all the flavors meld together.
• our curry sauce is now ready! Serve it over rice, with meatballs, or alongside grilled chicken. For extra flavor, you can garnish with fresh coriander or add chopped chilies for heat.

Variations

• Spicier Version: If you like it hot, increase the amount of curry powder or add fresh chili peppers.
• Coconut Curry Sauce: For a more tropical twist, replace the cream with coconut milk.
• Vegetarian Option: Use vegetable broth instead of chicken broth for a plant-based version of the sauce.