Curry Cream Sauce

tasty with poultry dishes

Curry Cream Sauce

This sauce by professional chef Markus Haxter goes with a variety of dishes and can be kept warm in a water bath for several hours.

  • 1 gsugar
  • 1 gsalt
  • 1 mllemon juice
  • 1 gwhite pepper
  • 150 mlChicken stock
  • 1 ×onion(s)
  • 10 mloil
  • 0.5 ×apple
  • 15 mlpineapple juice
  • 300 mlcreamy chicken sauce
  • 1 gcurry powder
  • 0.5 ×banana(s)


Peel the onions, banana and the apple, and cut into 1 cm pieces. Heat the oil and first sauté the onions until translucent, then add the apple and banana pieces and sauté them together.


Stew with pineapple defatted poultry stock with the lid closed for approx. 10 minutes. Add the poultry cream sauce and bring to the boil. Season with curry powder (or curry paste).


Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath.

Shake vigorously before serving.

Serving suggestion

Ideal for fish, meat or poultry in combination with rice, vegetables and/or fruits.

CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

Recipe by Markus Haxter, Beluga Catering & Technical College, Cologne (Germany)
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