Who doesn’t love curry sauce? It forms the basis of the classic comfort dish that us Brits adore.

Finished off with tender chunks of chicken or fish, lovely seasonal veggies, or simply served on its own with paratha or naan bread for dunking (or poured over chips if you’re being really naughty!), curry sauce can be taken in plenty of delicious directions.

This tikka masala sauce is a brilliant recipe to master as it’s such a crowd-pleaser. With a spiced, creamy coconut and tomato base, it’s a good one to make if you’ve got a mixture of vegetarians and meat-eaters coming over for dinner. You just need to make up a double, or triple batch and serve with either chicken, fish or vegetables. This recipe makes enough for 6 to 8 people, so freeze any leftovers for a quick curry another night.

CRACKING CURRY SAUCE
Peel 2 onions and 4 cloves of garlic, then finely slice with 1 to 2 fresh red chillies and the stalks from 1 bunch of fresh coriander (reserving the leaves for later).
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Put it all into a large casserole pan on a medium-high heat with a lug of olive oil and cook for around 20 minutes, or until golden, stirring regularly.
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Add 1 level tablespoon of ground coriander, 2 level teaspoons of turmeric and 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes.
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Add and toast 6 tablespoons of ground almonds.How_to_curry_sauce_14723_preview

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.
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Stir in 2 x 400g tins of light coconut milk and simmer for a final 40 minutes, stirring occasionally, then season to perfection.
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Now jazz it up however you like. Add grilled chicken, fish or vegetables, if you like, then swirl through some natural yoghurt, sprinkle with your reserved coriander leaves, and serve. Delicious with parathas or fluffy basmati rice.


Tags

curry, indian

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  • anon

    chicken stock does not a good vegetarian curry base makes . . .

  • Pamela

    If you look at most Indian cookbooks, they use no stock/broth at all. When they add extra liquid, it’s water, coconut milk, etc. just use water……

  • Electronic Yogi

    Great versatile stuff !

  • Golfer1992

    Then use a veggie table stock.

  • Golfer1992

    Yeah well done Jamie, you ought to take up cooking for a living…..

  • anon

    Or then don’t call it ‘veggie curry’ when listing chicken stock in the recipe ingredients. simples.

  • Glenda Burness

    You know what Jamie, there’s a whole world of pedantic, nutty people out there who believe everything is made up of chemicals trying to kill them. (Really the most moronic statement on the planet, as the whole world and everything in it is and always has been made up of chemicals. There isn’t anything else.) So, I would just tell them if they don’t like your recipes, which are from the real world, to go ahead and make up their own. Your ideas are great. Keep it up.

  • Frank

    I agree this recipe looks great – I use veggie broth or water instead of the chicken broth. Glenda… Don’t you think the “pedantic” and “nutty” (nuts are awesome by the way), as you call us, are referring to man-made chemicals manufactured in labs by corporations only to increase yields and profits with no regards for the environment or our health? That’s not nutty, it is being caring and responsible! 🙂 But I agree with you, cooking is chemistry and chicken cubes won’t kill you !

  • Joe Martin

    I could not of worded a response any better Frank. However could I please direct you Glenda, to explore the Monsanto corporation. Perhaps they will shed a little more light, on chemicals used within many industries not just food. Are being created, and placed within products, with serious illness and death being a common occurence. The science shows the correlation of GMO’s and ill health. Very naive statement you made about chemicals, once which if you were informed, even in the slightest. You would certainly not make.

  • Electronic Yogi

    Yeah but then they boil vegetables or meat in it and it becomes a broth of its own. Using broth instead of water gives a much more rich taste. I am talking from experience.

    You can also add mashed bananas just before serving and squeeze some lime juice on top. It would make it fruity and fresh and more Indonesian-like.

  • Electronic Yogi

    Or at least you could eat organic stock cubes if one cares.

  • Electronic Yogi

    Just buy organic stock cubes. Without msg. It’s THAT easy!

  • Electronic Yogi

    5 days in the fridge. That’s a rule of thumb when stock is involved. But be sure to refrigerate it quickly after you made it. Stock is very nutritious and attracts bacteria instantly. It holds very well to freezing.

  • Linda Dec Smith

    Looking forward to trying this sauce,I like to mix it up a little,try traditional ways and something a little new!