Curried Teriyaki Sauce
Curried Teriyaki Sauce
Chef Punita
4-5
Indian, Asian, Japanese
Curry Powder
Once you make homemade curried teriyaki sauce, you will not buy it at the store again! We love using it to make teriyaki chicken, teriyaki salmon, even on sesame chicken wings!
Ingredients
- 1/3 cup Soy Sauce or Liquid Aminos
- 1/2 cup Water
- 1/2 cup Orange Juice or Pineapple Juice
- 2-3 cloves Garlic - minced
- 1 tsp Ginger – minced
- 1 Tablespoon Modern Masala’s Curry Powder
- 3 Tablespoons Brown Sugar
- 1/2 teaspoon White Pepper
Directions
- Slurry:
- 2 Tablespoons Corn Starch
- 2 Tablespoons cold Water
- Garnish:
- 1/2 Tablespoon Chili Sesame Oil (optional)
- 1/2 Tablespoon Sesame Seeds (optional)
- Combine all ingredients (except slurry ingredients and garnish) in a small saucepan.
- Simmer 2 minutes or until brown sugar is dissolved.
- Combine the water and cornstarch to create a slurry. Pour into the boiling sauce a little at a time to reach desired consistency.
- Finish with Chili Sesame Oil and Sesame Seeds
- Refrigerate for up to 2 weeks, use as a marinade on your favorite protein or vegetables.