Beer makes batters better, meat more tender, and sauces more flavorful.
Easy Curry Sauces
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
curry powder or paste
meat
butter
sliced onions
plain yogurt, stock, or chopped canned tomatoes
directions
To make an easy curry sauce, all you need is either curry powder or, preferably, curry paste. I like Madras strength, but Korma is a milder paste.
Fry off the meat in some butter, adding sliced onions after a few minutes. Add two teaspoons per pound of meat of the curry paste or powder, (or more if you like) and fry for a further few minutes, stirring regularly. Don't worry if the mix sticks a little, but don't burn it. Now add one of the following ingredients: either plain yogurt, a thickened stock, or chopped canned tomatoes. The quantity is up to you, but aim to match the volume of meat with the volume of liquid. If you use a korma paste, you could also try adding some creamed coconut - half a bar is fine.
Simmer the mixture for no more than 15 minutes, and serve over rice or with naan bread or chapatis, pickles and a raita. Lovely.
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recipe tips
Marinate the meat in some of the curry paste for added flavor before cooking.
Start with a moderate amount of curry paste or powder and adjust to taste.
Add a pinch of sugar or a splash of lemon juice to balance the flavors.
Serve with a variety of sides like rice, naan, pickles, and raita.
Try different types of curry pastes.
Cook the onions until they are soft and golden for a richer flavor.
If the sauce is too spicy, add a bit more yogurt or coconut milk to mellow it.
Always taste and adjust the seasoning before serving.
Be cautious with the heat level, as some curry pastes can be quite spicy.
common recipe questions
Can I use any type of meat for this curry?
Yes, you can use chicken, beef, lamb, or even seafood. Adjust cooking times based on the type of meat. The recipe is more of a process than a specific recipe.
What's the difference between curry powder and curry paste?
Curry powder is a dry blend of spices, while curry paste includes wet ingredients like oil or vinegar and often has a more intense flavor.
How do I prevent the curry from burning while frying the spices?
Keep the heat at a medium level and stir constantly. If needed, add a splash of water to prevent sticking.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh diced tomatoes, but they may require longer cooking to break down and form a sauce.
What type of yogurt should I use?
Use plain, unsweetened yogurt, preferably whole milk yogurt for creaminess.
How can I make a vegan version of this curry?
Use plant-based meat alternatives and coconut milk or a vegan yogurt substitute.
How do I thicken the curry sauce if it's too thin?
Simmer the curry for a longer time to reduce, or mix a tablespoon of cornstarch with water and stir it in.
Can I make this curry ahead of time?
Yes, curries often taste better the next day as the flavors meld. Just reheat before serving.
nutrition data
Nutritional data has not been calculated yet.
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