Think that you don’t have time to make curry sauce from scratch? Think again. Try this quick and easy cheats curry sauce recipe.
I learnt to make this curry while working in a restaurant that served a mix of both Asian and Italian cuisine. I’ve adapted it a little along the way but the bare-bones of the original curry sauce recipe are still there. The best thing a about this sauce is that it is super versatile and it can be made in bulk for freezing.
It can also be used for meat, fish or veggies. This recipe is actually the one we use at my current place of work – we batch make the sauce a few times a week then add fresh prawns or chicken to order. It tastes similar to korma but with a much bigger flavour punch. Chilies can be added to give it a bit of a kick if required.
For me, this recipe presents a nice balance between completely making a sauce from scratch and using a jar – it’s kind of in-between the two.
- Jar of Korma Paste (my preferred brand is Pataks)
- 2 tins of chopped tomatoes – supermarket own brand is fine
- Peppers – these can be frozen (200grams) or fresh (2 whole) I use frozen as they are quicker
- 2 large onions
- 600ml of single cream
- Fresh coriander to garnish
Makes around 12 portions of sauce.
- Dice the onions and peppers and fry in a large pan until softened
- Add the entire jar of Korma Paste and cook through until hot
- Pour in the chopped tomatoes to the pan and stir through
- Add the cream. This can be adjusted to taste depending on whether you prefer a creamier curry or stronger more flavourful one. Leave to simmer for 20 minutes.
- Stir in the chopped coriander just before serving.
I usually make this sauce in a large batch like above and freeze down in potions as just the sauce. This means when we get it out of the freezer we can choose whether to have chicken, beef or vegetable curry.