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Curried Demi Glace served on Chicken Chop
Your diners might be bored with the usual demi glace brown sauce, so why not try this easy-to-make sauce that blends together the richness of curry and the roasted flavors of Demi Glace. Serve it on grilled chicken chops or steaks.
Western
Main Course
Ingredients
Curried Demi Glace served on Chicken Chop
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM2.56
Cost per Serving
Food Cost Margin
Aromatic
Corn Oil
/g
90.0 g
0%
Yellow Onion (diced)
/g
225.0 g
0%
Garlic, chopped
/g
30.0 g
0%
Bay Leaf
/pc
2.0 pc
0%
Curried Demi Glace
English Curry Powder
/g
8.0 g
0%
Filtered Water
/ml
1400.0 ml
0%
Knorr Demi Glace Brown Sauce Mix 1KG
/g
150.0 g
0%
Chicken Chop
Chicken Chop5 pcs
/g
1250.0 g
0%
Corn Oil
/ml
20.0 ml
0%
Paprika Powder
/g
50.0 g
0%
Black Pepper, crushed
/g
20.0 g
0%
/
Aromatic
-
Corn Oil 90.0 g
-
Yellow Onion (diced) 225.0 g
-
Garlic, chopped 30.0 g
-
Bay Leaf 2.0 pc
Curried Demi Glace
-
English Curry Powder 8.0 g
-
Filtered Water 1400.0 ml
Chicken Chop
-
Chicken Chop5 pcs 1250.0 g
-
Corn Oil 20.0 ml
-
Paprika Powder 50.0 g
-
Black Pepper, crushed 20.0 g
Preparation
-
Aromatic
- In a pan, saute aromatics ingredients till fragrant.
- In a pan, saute aromatics ingredients till fragrant.
-
Curried Demi Glace
- Add English Curry Powder to the sauted aromatics, and stir throughly.
- Add Filtered Water and Knorr Demi Glace Brown Sauce Mix, then whisk the mixture thoroughly till well combined.
- Bring it to boil.
- Set Aside. Use as required.
- Add English Curry Powder to the sauted aromatics, and stir throughly.
-
Chicken Chop
- Mix well all ingredients and allow to marinade for approximately 30 minutes.
- Seal till semi brown. Use as required.
- Pour sauce over cooked protein and serve.
