Curry Sauce Recipe

Easy Curry Sauce Recipe

Curry Sauce recipe

Curry sauce offers nothing less than an exotic flavor explosion. Over the years, curry has meant many things. The word once described Indian food and then developed into a word used to refer to various savory dishes similar to stew, with a strong spice presence. Curry (at least some form of it) dates back to 1700 B.C. which is proved by tablets found near Babylon in Mesopotamia. Curry likely originated from India but original curry sauce was unlike the curry sauce we know today. It did not include spicy peppers since they were not native to India. Not much is known about 1700 B.C curry other than the possibilityof it being an offering to the gods but we do know that curry has been used in England since the 1300s. In the late 1300s curry was mentioned in a book about English cooking, gained a strong presence in Britain throughout the years and became the sauce containing the pungent and very delicious garam masala we are familiar with today.

Place of Origin: Recipe difficulty:
India Medium
Preparation Time: Cook Time:
10 minutes 45 minutes
Yields: 6 cups, servings vary

Curry Ingredients

  • 2-3 small red chilies,
    thinly sliced
  • Vegetable oil
  • 4 teaspoons garam masala
  • 3 teaspoons turmeric powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground star anise
  • 5 garlic cloves, chopped
  • 1-inch fresh ginger, peeled, chopped
  • 5 onions, thinly sliced
  • 1 carrot, peeled and chopped
  • 1 red bell pepper, sliced
  • 2 14.5 oz. cans diced tomatoes
  • 1 ΒΌ cup water
  • Juice of 1 lemon or lime
  • Salt
  • Black pepper

How to Make a Curry Sauce

Curry Sauce Recipe – Step by Step Instructions:

1. Blister the skin of the chilies over a gas burner or under the broiler.
2. Cool and run under cold water to remove the blackened skin (use gloves to protect hands).
3. Roughly dice and set aside.
4. Add about 2 tablespoons of oil in a large deep skillet over medium high heat.
5. While continually stirring to prevent burning, add the garam masala, turmeric, coriander, cumin, cinnamon and star anise. This will wake up the spices.
6. Add the garlic along with the ginger and cook while stirring for 1-2 minutes before adding the onions, carrots, red bell pepper and chilies.
7. Cook for about 12-15 minutes or until the vegetables are softened.
8. Pour in the tomatoes as well as the water.
9. Bring to a boil.
10. Reduce to a simmer and leave for half an hour.
11. Stir in the lemon juice.
12. Working in small batches, process in a blender or food processor until smooth.
13. Transfer the smooth curry to a pot and simmer over medium for 20 minutes.
14. Taste and season with salt and black pepper.

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Ideas to Use – Chicken Curry

This curry sauce can be used as the base for chicken curry, shrimp curry and goat curry. To use, cook your selected protein and/or vegetables, ladle in the curry sauce, bring to a boil, reduce to a simmer and cook until everything comes together. You can also get creative and simply serve it over rice or fries (an unexpectedly delectable combination).

Chicken and Curry Sauce

Chicken and Curry Sauce

Homemade Curry Sauce recipe is fit for:

Vegetarian, vegan and paleo diets (just stew fresh tomatoes).

Once the curry sauce is done, you have an exotic sauce to use as you please. It is pungent, extremely aromatic, a bit spicy and full of flavor. Best of all, you can edit it to your liking. Varying spice blends can be used, the onions can be cooked longer to achieve a deeper colored sauce, you can leave out the carrots, add more citrus or replace the water with chicken, vegetable or beef broth.

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Restaurant Style Curry at Home



Category: Savory sauces

Origin: Asia, India

Diets: Paleo diet, Vegan diet, Vegetarian diet

Meals: Chicken, Goat, Rice, Shrimp

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