Easy Curry Sauce Food

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BASIC HOMEMADE CURRY RECIPE



Basic Homemade Curry Recipe image

This super simple homemade curry is a really basic recipe that's great for beginners. You can then adapt it to suit your tastes.

Provided by Corina Blum

Categories     Curry     Main Course

Number Of Ingredients 10

1 tbsp oil
1 onion (finely diced)
1 tbsp ginger (grated)
3 garlic cloves (crushed)
1 chilli pepper (finely sliced)
1 tsp cumin
1 tsp coriander
1 tsp garam masala
500 g chicken (diced)
400 g tinned tomatoes

Steps:

  • Heat a little oil in a pan then add the chopped onion.
  • Fry gently for 5 minutes till softened but not browned. Add the ginger, garlic and chilli pepper. Cook for a minute.
  • Add the cumin, coriander and garam masala. Stir and cook gently for a minute and then add the diced chicken.
  • Cook for a couple of minutes and then add a tin of chopped tomatoes. Bring to the boil and then lower the heat and simmer gently for 20 minutes.
  • Serve with rice or naan.

Nutrition Facts : Calories 88 kcal, Carbohydrate 12 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 136 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

BASIC CURRY SAUCE



Basic curry sauce image

Make batches of this versatile curry sauce

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Yield Makes 1 litre

Number Of Ingredients 6

3 tbsp vegetable oil
500g onion , finely chopped
6 garlic cloves , peeled and chopped
large knob root ginger peeled and finely chopped
2 tbsp Madras curry paste
400g can chopped tomato

Steps:

  • Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
  • Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

CURRY SAUCE



Curry Sauce image

This is a flavorful curry sauce from a recipe given to me by an Indian friend that's great with chickpeas or vegetables. I love to throw it in the slow cooker with frozen mixed veggies all day for a healthy Indian dinner. This sauce also freezes beautifully.

Provided by Mary Beth

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

2 pounds onions, chopped
4 cloves garlic, minced
3 tablespoons minced ginger
1 (14.5 ounce) can diced tomatoes
1 tablespoon turmeric powder
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon curry paste
1 teaspoon red pepper flakes

Steps:

  • Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
  • Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

Nutrition Facts : Calories 73.6 calories, Carbohydrate 15.3 g, Fat 0.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 125.7 mg, Sugar 6.4 g

EASY THAI RED CURRY



Easy Thai Red Curry image

The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!

Provided by Chungah Rhee

Categories     asian inspired

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups basmati rice
1 tablespoon canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 shallots, minced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
1 bunch broccolini, cut into 3-inch pieces
2 green onions, thinly sliced
3 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice

Steps:

  • In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice.

SIMPLE CURRY SAUCE RECIPE - (3.7/5)



Simple Curry Sauce Recipe - (3.7/5) image

Provided by tonyglib

Number Of Ingredients 5

1 tablespoon curry powder
1 tablespoon flour
1 tablespoon butter
1/2 tsp. salt
1 cup whole milk or coconut milk

Steps:

  • Rub together butter and flour until mixed. Stir in curry powder. Melt this slowly in milk, stirring until dissolved to avoid lumps. (If lumps happen, process in a blender until smooth). Use this very basic and easy to prepare sauce to heat cooked and cleaned shrimp, lobster or crab meat (cooked - both imitation and real) or chicken. Taste and add salt and pepper, as needed (the full amount of the salt may not be required).

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

A healthy Jamaican curry chicken made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 55m

Number Of Ingredients 19

1 1/4 pounds boneless, skinless chicken breasts (cut into 1-inch pieces (about 2 breasts))
1 teaspoon kosher salt
2 tablespoons olive oil
1 medium yellow onion (finely chopped)
1 red bell pepper (very finely chopped*)
2 jalapeno peppers (very finely chopped*)
3 cloves garlic (minced (about 1 tablespoon))
1 teaspoon minced fresh ginger
3 1/2 tablespoons curry powder
1 teaspoon turmeric
3/4 teaspoon allspice
1/4 teaspoon cayenne pepper (plus additional to taste*)
2 medium Yukon gold potatoes (peeled and diced)
1 15-ounce can light coconut milk
1 tablespoon Worcestershire sauce
1 1/2 teaspoons white wine vinegar
1 teaspoon hot sauce (plus additional to taste*)
Chopped fresh cilantro
Prepared brown rice (quinoa, or cauliflower rice, for serving)

Steps:

  • Sprinkle the chicken with salt. Set aside.
  • In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
  • Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
  • Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
  • Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
  • Add the potatoes. Cook, stirring often, for 3 minutes.
  • Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
  • Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

Nutrition Facts : ServingSize 1 (of 4), Calories 428 kcal, Carbohydrate 29 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 91 mg, Fiber 5 g, Sugar 4 g

INDIAN CURRY SAUCE RECIPE (ONION TOMATO BHUNA MASALA)



Indian Curry Sauce Recipe (Onion Tomato Bhuna Masala) image

Basic Indian Curry Sauce, also known as Bhuna Masala, made with onions, tomatoes, ginger, garlic and spices. This is the base for many Indian dishes such as lentils and curries. This onion tomato masala is very versatile and freezes well. Perfect to have for those busy days when you want to make a curry in a hurry!

Provided by Meeta Arora

Categories     Spice Blend

Time 1h5m

Number Of Ingredients 10

1/2 cup Oil
5 Onions (yellow medium diced, about 2 lbs )
10 cloves Garlic (minced)
2 inch Ginger (grated)
4 Green Chili Pepper (I used Thai chili, optional)
6 Tomatoes (medium chopped, I used Roma tomatoes, about 2 lbs)
2 teaspoon Kashmiri red chili powder (adjust to taste)
5 teaspoon Coriander powder (Dhaniya powder)
1 teaspoon Ground Turmeric (Haldi powder)
2 teaspoon Salt

Steps:

  • Start the instant pot in Saute(more) setting and let it heat until it displays HOT.
  • Add oil, then diced onions and stir them.
  • Saute the onions for about 15 minutes. You dont need to stir for the first 8-10 minutes, as the onions release water and do not stick to the pot. After 10 minutes, stir at regular intervals.
  • Add ginger, garlic and green chili pepper and mix well. Saute for 5 mins, while stirring frequently.
  • Add the spices. Then add tomatoes and stir well.
  • Saute for about 3 minutes. We don't want to cook down the tomatoes completely, as we need the tomato liquid for pressure cooking. Scrape the bottom to make sure nothing is stuck. If needed, add 1-2 tablespoons of water and deglaze the pot.
  • Press Cancel and close lid with vent in sealing position. Set the instant pot to manual or pressure cook mode for 5 minutes at high pressure.
  • When the instant pot beeps, let the pressure release naturally. Open the pot and give it a good stir.
  • You can leave the masala as is or blend using an immersion blender or in a standalone blender. Keep it chunky or smooth depending on your taste.
  • This recipe makes about 6 cups of curry sauce.
  • Use a heavy bottom deep saucepan. Add the oil and onions, and saute for about 15 minutes. Stir at regular intervals from the start on stovetop.
  • Add the tomatoes and spices, and stir well. Cover and let it cook for 5 minutes, so the tomatoes soften. Then cook the masala uncovered so all the liquid dries and the masala thickens.Keep stirring at regular intervals.
  • The Bhuna Masala is ready when it starts to leave oil on the sides of the pan. You can keep it as it or blend in a blender, depending on your preference.

Nutrition Facts : Calories 120 kcal, Carbohydrate 9 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 449 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

HOW TO MAKE INDIAN RESTAURANT CURRY SAUCE



How To Make Indian Restaurant Curry Sauce image

Take some time to make this base curry sauce. Once it's made and you have it on hand, you can whip up all your favourite curry house style curries in minutes! From the mildest korma to the spiciest phaal, this is the base you need to make them just like you get at Indian restaurants.

Categories     Restaurant Style Curries

Time 1h20m

Number Of Ingredients 17

10 large cooking onions - finely sliced
250ml vegetable oil
9 tablespoons garlic/ginger paste (equal amounts garlic and ginger blended into a paste with a little water.)
1 carrot - peeled and chopped
¼ head of cabbage - chopped
1 red capsicum (bell pepper) - diced
1 green capsicum (bell pepper) - diced
water
400ml (14 US fluid ounces ) chopped tomatoes
4 tablespoons ghee (clarified butter)
1 tablespoon garam masala powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon fenugreek powder
1 tablespoon smoked paprika
1 tablespoon turmeric
Salt and pepper to taste (I usually leave this out and simply add it to the final dish)

Steps:

  • Pour the oil into a large heavy bottomed saucepan and heat over medium high heat until bubbling.
  • Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
  • Add the capsicums (bell peppers), carrot and cabbage and stir to combine.
  • Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric.
  • Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.
  • After 30 minutes, remove the mixture from the heat and allow to cool slightly.
  • Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about three minutes per batch. If you have a hand held blender, this stage will be much easier.
  • Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric.
  • Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
  • Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
  • Use immediately or store in the fridge for up to three days or freeze in 750ml (3 cups) portions for up to three months.

EASY CURRY SAUCE



Easy Curry Sauce image

Make and share this Easy Curry Sauce recipe from Food.com.

Provided by Mandy

Categories     Sauces

Time 6m

Yield 1 litre

Number Of Ingredients 7

4 tablespoons oil
2 large onions, chopped
2 garlic cloves, crushed
2 tablespoons Madras curry powder
2 tablespoons flour
1 liter coconut milk
cream (optional)

Steps:

  • Heat oil, add onions and garlic and saute until tender.
  • Add curry powder & flour & cook over gentle heat about 2 mins stirring continuously.
  • Gradually add coconut milk & simmer until sauce thickens, add cream to soften the flavour if desired.

Nutrition Facts : Calories 2705.6, Fat 272.9, SaturatedFat 199.3, Sodium 151.7, Carbohydrate 77.8, Fiber 9.8, Sugar 13.2, Protein 27.4

CLEAN & EASY RED CURRY SAUCE RECIPE



Clean & Easy Red Curry Sauce Recipe image

This Thai-inspired Easy Red Curry sauce recipe is a creamy and tasty way to instantly dress up vegetables, potatoes, whole grains and all types of protein.

Provided by Ivy Larson

Categories     Sauce

Time 25m

Number Of Ingredients 11

2 tablespoons red curry paste (such as Thai Kitchen brand)
1/2 cup coconut cream (see notes below)
2 tablespoons mirin (look for this in the Asian condiment section of your supermarket)
2 tablespoons unpasteurized soy sauce (such as organic OHSAWA Nama Shoyu)
3 pitted dates
1/2 cup plus 2 tablespoons water
1/2 cup all-natural creamy peanut butter
2 tablespoons organic (unrefined red palm oil (or extra virgin coconut oil))
1/3 cup finely chopped shallots
4 cloves minced garlic
3 tablespoons lime juice

Steps:

  • In a high speed blender (such as a Vitamix), add the red curry paste, coconut cream, mirin, soy sauce, dates, water and peanut butter: process on high speed until smooth and creamy. Set liquid curry mixture aside.
  • In a small saucepan, heat the oil over medium-low heat. Add the shallots and garlic, and cook until soft, about 1 minute. Pour in the liquid curry mixture and whisk until smooth. Bring to a boil, then reduce the heat to low and simmer until the mixture is reduced by half, about 12 to 15 minutes.
  • Turn off the heat and stir in the lime juice. Serve warm or cold.

CHICKEN WITH CREAMY CURRY SAUCE



Chicken With Creamy Curry Sauce image

In this easy skillet recipe, chicken breasts are simply cooked with a rich and creamy curry flavored sauce. This is a great dish to serve with rice.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 35m

Yield 6

Number Of Ingredients 13

1/4 cup chopped fresh parsley
4 green onions, thinly sliced
4 cloves garlic, thinly sliced
4 to 6 boneless, skinless chicken breasts
1/4 cup flour
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup unsalted or low-sodium chicken stock
1/2 cup dry white wine
1 1/2 teaspoons curry powder, or to taste
3/4 cup heavy cream
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
  • Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
  • In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
  • Cover the pan and simmer for 5 to 10 minutes longer.
  • Stir in the cream and add salt to taste. Heat through.
  • Remove the chicken and sauce to a serving dish.
  • Serve chicken breasts over hot cooked rice with some of the sauce.

Nutrition Facts : Calories 403 kcal, Carbohydrate 7 g, Cholesterol 141 mg, Fiber 1 g, Protein 40 g, SaturatedFat 10 g, Sodium 247 mg, Sugar 1 g, Fat 22 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

EASY CHICKEN CURRY RECIPE



Easy Chicken Curry Recipe image

I've found a hack to making the most delicious Indian Chicken Curry in just 30 minutes! I love this recipe because it has all those warm spicy Indian flavors, but there are only two spice blends called for (yellow curry and garam masala). The curry sauce has a great depth of flavor, and it's so easy to make. Perfect for a weeknight!

Provided by Karen

Categories     Main Course

Time 30m

Number Of Ingredients 16

2 tablespoons yellow curry powder
1 & 1/2 teaspoons garam masala
1/4 teaspoon cayenne pepper (more or less to taste)
1 & 1/2 pounds chicken breast (chopped)
1 teaspoon kosher salt
1 13-ounce can coconut milk
3 tablespoons olive oil
1 medium onion (chopped)
1 jalapeno (seeded and chopped)
1 tablespoon garlic (smashed and minced)
1 tablespoon ginger (peeled and then minced)
1 tablespoon fresh lemon juice (about half a lemon)
1 cup chicken broth*
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup cilantro (chopped)

Steps:

  • In a large saute 12-inch skillet, toast the spices in a dry pan. This 2 minute process wakes up their flavor so much! Add 2 tablespoons curry powder, 1 and 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper to the dry pan and set over medium heat. Let toast for 1-2 minutes, keeping a careful eye on it. Don't walk away and let it burn. Continually stir the dry spices so they don't scorch. After about 90-120 seconds, remove from heat and scrape into a small bowl.
  • Chop 1 and 1/2 pounds chicken breast into bite size chunks, 1-2 inch pieces. Sprinkle with 1 teaspoon kosher salt. Add the raw chicken pieces to a medium bowl.
  • Sprinkle the chicken in the bowl with HALF of the toasted spices. Stir to mix it together and get all the chicken coated.
  • Open the can of coconut milk and dump it on the chicken. We're going to let it marinate for a hot minute while we chop our veggies.
  • Chop the onion and jalapeno. Make sure you get all the seeds and membranes out of the jalapeno unless you like it really spicy!
  • Smash, peel, and mince the garlic, you will need 3-4 cloves to get 1 tablespoon. (Or you can use the jarred garlic if you're in a rush) Peel the ginger with a spoon (it's the best way!) and mince up 1 tablespoon (save the rest of your ginger in the freezer for next time!)
  • Add 3 tablespoons olive oil to the same large skillet from before. Set over medium high heat.
  • When the oil is hot and shimmery, add the chopped onion and jalapeno. Add all the remaining toasted spices to the onions. Let saute for 4-6 minutes, until the onions are translucent. If the spices are starting to stick to the pan, add a little more oil.
  • Add the minced garlic and ginger and saute for 1 minute until fragrant. Do not let it brown, turn down the heat if necessary, or add a bit more oil.
  • Add 1 tablespoon lemon juice to the pan (about half a lemon).
  • Add the coconut milk and chicken to the pan. Add 1 cup chicken broth and stir. Turn the heat back up to medium high if you moved it down.
  • Let the mixture come to a gentle boil over medium high heat, then reduce the heat to a simmer over medium low heat. Make sure there is a slow bubble happening.
  • In a small bowl, add 2 tablespoons water and 1 tablespoon cornstarch. Stir it together until there are no lumps (add a bit more cold water if necessary). Add the cornstarch slurry to the chicken curry and stir.
  • Let the curry simmer on the lowest heat you can while still maintaining a slow bubble. The curry is done when the chicken is cooked through, it should take about 5-8 minutes depending on how large your chicken pieces are. Test the chicken by splitting a piece with your wooden spoon to see if it's cooked. Once the chicken is cooked, remove from heat immediately so that it doesn't get overcooked and tough.
  • Chop about 1/2 cup of cilantro and stir into the curry.
  • Serve hot with Jasmine rice or Basmati rice, Homemade Naan, or Buttery Roti!

Nutrition Facts : Calories 340 kcal, Carbohydrate 7 g, Protein 26 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 73 mg, Sodium 674 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

QUICK CURRY SAUCE



Quick curry sauce image

For a creamy curry in under 10 minutes, add this super simple curry sauce to stir-fried chicken, lean meat, fish or seafood, mushrooms or vegetables.

Provided by Justine Pattison

Categories     Main course

Yield Serves 4

Number Of Ingredients 10

2 tbsp sunflower or vegetable oil
3 garlic cloves, peeled and finely grated
20g/¾oz fresh root ginger, peeled and finely grated
2 tsp curry powder (any kind)
¼-½ tsp dried chilli flakes or 1 finely sliced fresh chilli
1½ tbsp tomato purée
1 tbsp caster sugar
½ tsp flaked sea salt or ¼ tsp fine salt
100ml/3½fl oz double cream
freshly ground black pepper

Steps:

  • Heat the oil in a non-stick frying pan and very gently fry the garlic and ginger for about a minute, stirring constantly. Don't allow them to brown.
  • Stir in the curry powder, chilli and tomato purée and cook for 1 minute, stirring constantly until the tomato purée looks glossy.
  • Add the sugar, salt and plenty of pepper, then stir in 150ml/¼ pint water and the cream. Bring to a simmer and cook for 2-3 minutes, stirring constantly. Set aside.
  • Stir-fry your choice of other ingredients (such as strips of chicken or meat, prawns, vegetables) in a large frying pan or wok until cooked through.
  • Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1-2 minutes more, or until hot throughout. Add an extra splash of water if needed. Serve with freshly cooked rice or naan bread.

BASIC CURRY SAUCE



Basic Curry Sauce image

This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.

Provided by Lom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 32

Number Of Ingredients 16

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
¼ teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water

Steps:

  • Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
  • Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
  • Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
  • Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
  • Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
  • To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g

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Calories 138 per serving
  • Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
  • Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.


EASY CURRY SAUCE RECIPE (FOR CHICKEN, VEGETABLES, FISH & MORE)
CURRY SAUCE ONLY. 1. Heat a pan over medium and add the ghee. Sauté the diced onion until soft and translucent, about 4-5 minutes. 2. Stir in the curry powder, cook for …
From craftbeering.com
Reviews 3
Calories 507 per serving
Category Cooking Tips And How Tos
  • 1. Heat a pan over medium and add the ghee. Sauté the diced onion until soft and translucent, about 4-5 minutes.
  • 2. Stir in the curry powder, cook for another minute. Add the coconut milk, stir and bring to simmer. Reduce the sauce to desired thickness (by 1/4 up to 1/3****) and remove from the heat. Once away from heat it will thicken a bit more. Spoon over rice, veggies, cooked proteins and enjoy.


EASY CHICKEN CURRY - NICKY'S KITCHEN SANCTUARY
Seal the chicken in a pan with a little oil. Add chopped onion and cook for 5 minutes to soften. Add in garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, …
From kitchensanctuary.com
4.9/5 (32)
Calories 461 per serving
Category Dinner
  • Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.
  • Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for a further minute.


INDIAN CURRY SAUCE | ONION TOMATO BHUNA MASALA (INSTANT ...
Add 8 oz. curry sauce, ¼ cup water, 10-14 oz. paneer cut into cubes, and ½ cup frozen peas to the Instant Pot and stir well. Close lid. Sealing Position. Cook for zero minutes …
From spicecravings.com
Ratings 19
Calories 73 per serving
Category Main Course, Meal Prep, Sauce
  • Using a mini-food processor finely chop ginger, garlic by pressing the 'pulse' button 8-10 times. Add cubed onions and pulse another 6-10 times till everything is finely chopped. Remove and keep aside. Puree the tomatoes to a smooth consistency. Skip is using canned crushed tomatoes or puree.
  • Preheat the pressure cooker on Saute mode. Wait 30 seconds and add cumin seeds. When cumin seeds begin to splutter, add chopped onions, ginger and garlic. Saute 5-8 minutes (depending on quantity) until onions get light golden brown. Stir at regular intervals.
  • Follow the recipe above using a deep sauce pot on medium-high heat. After step 3, reduce heat to medium, cover the pot and cook for 15-20 minutes, stirring at regular intervals. Please Note: If you double up the recipe, the saute and simmer time will increase accordingly.


CURRY BASE SAUCE - LEARN TO MAKE INDIAN CURRY BASE SAUCE ...
Simmer for 15-20 minutes until all the vegetables are cooked and tender. Place the contents in a food processor and blend until smooth. Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.
From greedygourmet.com
Reviews 2
Category Side Dish
Cuisine Indian
Total Time 1 hr


EASY COCONUT CURRY SAUCE - ASIAN CAUCASIAN FOOD BLOG
Instructions. In a wok or skillet, heat the oil on medium-high heat. Add shallots and garlic, sauté for 1 minute until fragrant. Add cayenne pepper and curry powder to combine for 10 seconds. Add in the coconut milk, soy sauce, fish sauce, lime juice, and sugar. Bring to a boil and simmer for 5 minutes until sauce thickens.
From asiancaucasian.com
Cuisine Asian Fusion
Total Time 20 mins
Category Sauce
Calories 760 per serving


A SIMPLE CURRY SAUCE - RECIPE | COOKS.COM
A SIMPLE CURRY SAUCE. Rub together butter and flour until mixed. Stir in curry powder. Melt this slowly in milk, stirring until dissolved to avoid lumps. (If lumps happen, process in a blender until smooth). Use this very basic and easy to prepare sauce to heat cooked and cleaned shrimp, lobster or crab meat (cooked - both imitation and real ...
From cooks.com
4.6/5 (67)


EASY LEFTOVER BUTTER TURKEY CURRY - SIMPLY DELICIOUS
Make the curry sauce: In a large skillet or deep pan set over medium heat, melt the butter. Add the onion, garlic and ginger. Cook until soft and fragrant. Add the spices and cook for 30 seconds, toasting the spices to release their fragrance. Pour in the tomatoes and chicken stock and cook for 5 minutes, stirring regularly. Season with sugar, salt and pepper then pour in the …
From simply-delicious-food.com
4.4/5 (26)
Total Time 35 mins
Category Dinner
Calories 419 per serving


SIMPLE COCONUT CURRY SAUCE - JZ EATS
2. Sauté the garlic and ginger.. Heat the coconut oil in a medium-sized saucepan over medium heat. Add garlic and ginger to the skillet and cook until fragrant, about 1 to 2 minutes. Make sure to stir frequently so it doesn’t burn. 3. Make the sauce. Whisk in the curry paste until well combined and cook for 1 minute.
From jz-eats.com
Cuisine Thai-Indian
Total Time 15 mins
Category Condiment
Calories 78 per serving


EASY CURRY SAUCE - MYFRIDGEFOOD
Easy Curry Sauce. Print Friendly Version Log in to bookmark! Description . Goes with anyting ... 2 Meanwhile, add lots of curry powder- about a teaspoon at a time (I use about 3-4 tsp. total), stirring each time, until it no longer tastes like ketchup, but has a tangy curry taste, stirring constantly. 3 Don't go too overboard with the curry; you just want it to lose the sweet ketchupy …
From myfridgefood.com
Calories 32


EASY CURRY SAUCE RECIPE - FOOD.COM
Easy Curry Sauce. Be the first to review this recipe. Recipe by Candy in Tyrone. Simple and easy. MAKE IT SHINE! ADD YOUR PHOTO. READY IN: 18mins. SERVES: 4. UNITS: US. INGREDIENTS Nutrition . 28 . g butter or 28 g margarine. 1 . medium onion, diced . 28 . g flour. 1 . tablespoon curry powder. 250 . ml water. 1 . beef stock cube. Advertisement. …
From food.com
Servings 4
Total Time 18 mins
Category Sauces
Calories 94 per serving


BRITISH CURRY SAUCE RECIPE - SERIOUS EATS
Allow curry sauce to cook until the mixture has reduced to about 1 1/2 cups. To purée and strain (optional): Transfer curry sauce to a food processor or blender. Process until smooth, then pass through a fine-mesh strainer into a storage container.
From seriouseats.com
5/5 (1)
Total Time 40 mins
Category Condiments And Sauces
Calories 33 per serving


A SIMPLE CURRY SAUCE - RECIPE | COOKS.COM
A SIMPLE CURRY SAUCE. Rub together butter and flour until mixed. Stir in curry powder. Melt this slowly in milk, stirring until dissolved to avoid lumps. (If lumps happen, process in a blender until smooth). Use this very basic and easy to prepare sauce to heat cooked and cleaned shrimp, lobster or crab meat (cooked - both imitation and real ...
From cooks.com
4.6/5 (67)


HEALTHY CURRY RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


EASY CURRY SAUCE - FOOD 4 LIFE
Mix together butter and flour until mixed. Stir in curry powder. Melt this slowly in milk, stirring until dissolved to avoid lumps (if lumps happen, process in a blender until smooth). Use this very basic and easy sauce on cooked poultry, shrimp, tofu, cooked veggies, pasta, rice, …
From food4lifecounseling.com


EASY CHICKEN CURRY RECIPES - OLIVEMAGAZINE
Our easy chicken curry recipes are quick to make for a midweek meal or easy entertaining idea. We have plenty of ideas, from chicken tikka masala and creamy chicken korma to healthy chicken curry, Thai green curry and butter chicken. Check out these easy curries, then take a look at our healthy chicken curry recipes.
From olivemagazine.com


HOW TO MAKE INDIAN CURRY SAUCE & PASTES - RAWSPICEBAR
Curry pastes are just a combination of freshly ground curry powders, ginger, garlic, herbs and salt. Add all to a food processor or blender and you've got an easy homemade, thick curry pastes (in under 10 minutes!). Use your curry paste right away or make a large batch, pack into ice cube trays and freeze in zipper-top bags. These pop right out ...
From rawspicebar.com


HOW TO MAKE CURRY SAUCE | FEATURES | JAMIE OLIVER
Cook for 2 minutes. Add and toast 6 tablespoons of ground almonds. Pour in 2 x 400g tins of plum tomatoes, crumble in 1 organic chicken stock cube and add 300ml of boiling water. Simmer for 5 minutes. Stir in 2 x 400g tins of light coconut milk and simmer for a final 40 minutes, stirring occasionally, then season to perfection.
From jamieoliver.com


HEALTHY CURRY MAIN DISH RECIPES - EATINGWELL
This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with …
From eatingwell.com


10 BEST SIMPLE CURRY SAUCE WITH CURRY POWDER RECIPES - YUMMLY

From yummly.co.uk


EASY KATSU CURRY SAUCE - FOOD TO GLOW
Pour in the coconut milk, vegetable stock, soy sauce, ketchup and Worcestershire sauce. Bring to a gentle simmer and cook gently for 10 minutes, stirring occasionally. Remove from the heat, pluck out the bay leaves, and blend to a silky-smooth sauce by either using a stick blender or transferring to an upright blender.
From kelliesfoodtoglow.com


CURRY RECIPES : FOOD NETWORK | FOOD NETWORK
Chicken Tikka Masala. This take on a classic curry combines the flavors of garlic, tomato and warm Indian spices. Crazy for Curry. Curried Couscous. Curried Carrot Soup.
From foodnetwork.com


THE BEST VEGAN CURRY RECIPE - ALL INFORMATION ABOUT ...
Best vegan curry recipes for mock meat-lovers 19. Katsu Curry This veganised cult favourite uses breaded Sgaia steaks generously served with fragrant curry sauce, rice and fresh spring onions. 20. Peanut Tempeh Curry This easy weeknight curry is ready in just 20 minutes and features the meaty texture of tempeh.
From therecipes.info


10 BEST INDIAN CURRY SAUCE RECIPES - YUMMLY

From yummly.com


EASY CURRY SAUCE RECIPE - 'OME MADE STORE
Home / Recipes / Easy Curry Sauce Recipe. Posted on 27th January 2022 by 'Ome — Leave a comment Easy Curry Sauce Recipe. Jump to Recipe Print Recipe. Share on Facebook Share on Twitter Share on Linkedin Share on Pinterest. Easy Curry Sauce Recipe. Everybody wants to recreate their favourite Indian Restaurant/takeaway or traditional Indian …
From omemade.co.uk


10 BEST SIMPLE CURRY SAUCE WITH CURRY POWDER RECIPES - …

From yummly.com


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