Homemade Curry Sauce Recipe

By Angela Casley

Tuesday Jul. 09, 2024

nzme

This curry sauce, flavoured with cumin, coriander and turmeric, is incredible versatile. Photo / Babiche Martens

Bookmark this recipe now. It’s sure to become a staple of your weeknight cooking.

Make this curry base and freeze in two or three containers for the next occasion. Here, I have added it to make a quick chicken curry recipe. I’d recommend serving with hot rice and pull-apart roti.

HOMEMADE CURRY SAUCE

Makes 6 cups

Sauce

3 large onions, chopped

4 cloves garlic, crushed

3 cm piece ginger, grated

½ cup flavourless oil

2 tsp cumin, coriander, salt, turmeric

Pinch chilli powder

4 cups boiling water

800g tin chopped tomatoes

Chicken curry

¼ cup flavourless oil

1 onion, chopped

4 cloves garlic, crushed

1 tsp each paprika, turmeric, cumin, coriander

400g chicken thighs, chopped

2 medium potatoes, peeled and blanched

2 cups curry base (recipe above)

1 cup chopped coriander

To serve

Roti and rice

Place a little of the oil in a large pot. Add the onion, garlic, and ginger, cooking for 4 or 5 minutes to soften. Add the cumin, coriander, salt, turmeric, chilli, water, and remaining oil. Bring to a simmer for 45 minutes. Add the tomatoes and continue to cook for 30 minutes.
Remove and cool enough to blend until smooth. Return to the pot and cook for a further 20 minutes. Your curry sauce is now ready to use.
Heat the oil in a large, heavy-based pan. Add the onion and garlic, cooking for 2 or 3 minutes. Add the diced chicken, browning all over. Add the spices and potatoes, stirring to combine well. If it is sticking to the bottom pour in a little water to get all the bits from the base.
Add the curry base and simmer for 15 minutes until the chicken is cooked through. Add coriander and season.
Serve hot with rice or roti.