Use as a base for Chinese-style chicken curry or an accompaniment to rice or chips. This sauce also freezes beautifully. A long time ago, an Indian lady taught me how to make this recipe. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. The sauce itself is vegan, so if you add tofu, you can have a delicious vegan meal. Fry for a further 30 seconds or so, then add 250ml of the water I made this recipe because I couldn't find a Chinese type curry recipe that was quick and simple. I bet it's good over oven chips! Pour … 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. I love putting in deep-fried tofu and a selection of veggies like mushrooms, carrots, mange tout and spinach, but you can add chicken, beef, firm-fleshed fish, prawns... anything! This recipe makes for a dish with a spicy kick, if you prefer mild food, reduce the amount of chillies. It's great on a jacket potato. When hot, toss in the chopped onions and red pepper and sauté for 5-10 minutes until the onion is soft and translucent but not browned. Use as a base for Chinese-style chicken curry or an accompaniment to rice or chips. I wanted to make my own Chinese curry sauce to stop myself spending a fortune at my local takeaway. Use as a base for Chinese-style chicken curry or an accompaniment to rice or chips. Read the tips below before you begin to ensure you get the best results for your taste buds. Place onion mixture in a large saucepan. Go the whole hog and serve with freshly toasted coconut, coriander leaves and red chilli slices, to garnish. Heat 1 tbsp vegetable oil in a pan, tip in 450g skinless chicken breast cut into bite-size pieces and cook 5 mins. It turned out really well! I served it over grilled chicken breasts with rice and peas on the side. You can add pretty much anything to the sauce that isn't too strongly-flavored. Add in 250g cooked potatoes, cut into chunks and 200g frozen spinach. 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. Mix with your favourite meat or vegetables, and serve with basmati rice and naan. Step 4 Puree tomatoes, chile peppers and cilantro in food processor until smooth. This is a flavourful curry sauce from a recipe given to me by an Indian friend. Heat the oil over a medium heat in a medium saucepan. Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. You can use mutton instead of the chicken. This can be used with any meat, poultry or vegetables you want and is easily frozen to be used when you need it. 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. I made this recipe because I couldn't find a Chinese type curry recipe that was quick and simple. We've got loads of simple recipes that are sure to become a family favourite on curry night! This is fast, delicious and very versatile. Use any sort of meat you like - chicken, beef, lamb - or just freeze the sauce for use later. It's great with chickpeas or vegetables. Homemade Thai curry paste really makes the difference and in my opinion is well worth the effort everytime. Add the remaining ingredients, except the water, and stir well. Looking for an easy homemade curry sauce or curry paste recipe? This curry is more takeaway style than authentic. It's simple and tastes delicious with rice. This curry base is easy to make using only Indian spices which can be bought from most supermarkets.
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