Quick curry sauce
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.
Ingredients
- Vegetable oil2 tbsp
- garlic cloves3 cloves
- Curry powder2 tsp
- Dried chilli¼ tsp
- Tomato purée1½ tbsp
- Caster sugar1 tbsp
- Sea salt½ tsp
- Double cream100 ml
- water150 ml
Instructions
5 steps- 1
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.
- 2
Stir in the curry powder, chilli and tomato purée and cook for 1 minute, stirring constantly until the tomato purée looks glossy.
- 3
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.
- 4
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.
- 5
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.
Nutrition
1 serving ≈ 69 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes