curry sauce

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

buttermilk

curry powder

garlic

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

olive oil

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

A delicious veggie curry recipe from friend of Jamie mag, Mr. Andy Harris. 

Potato &amp; cauliflower curry

vegetable oil

onions sliced

mustard seeds

cumin seeds

tomatoes grated

curry leaves

tsp coriander

tsp cumin

tsp ground tumeric

cayenne pepper

kg maris piper potatoes

green chillies deseeded and sliced

cauliflower

Greek-style yogurt to serve

flour

butter

There's a reason over 800 million currywursts are consumed each year in Germany - they're deeeelicious and have been a German institution since 1949!

Traditional Currywurst and Curry Ketchup Recipe

sweet paprika

cloves

cinnamon

ketchup

tomato paste

broth

apple cider vinegar

honey

Worcestershire sauce

sugar

mustard

salt

black pepper

cayenne pepper (optional,

French fries bread

Heat the oil in a small saucepan and cook the onions just until soft and translucent.  Do not brown them.  Add the garlic and cook for another minute.  Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds.  Add all remaining ingredients and bring to a simmer.  Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally.&nbsp; Use an immersion blender or transfer to a blender and puree until smooth.&nbsp;&nbsp;Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.&nbsp;&nbsp;

Makes 1 1/2 cups.&nbsp; The curry ketchup will keep for up to a month in the fridge.

HOW TO MAKE CURRYWURST:

If the sausages are not pre-cooked, first poach them in lightly simmering water.&nbsp; The next step is to grill/fry them to finish them off.&nbsp;&nbsp;You can either grill or pan-fry the sausages.The important thing is to cook them until they develop a thick and crispy browned outer crust.&nbsp; (So if you're pan-frying, be sure to use enough oil.)&nbsp; Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving.

To serve, slice the wursts vertically into bite-sized pieces, top with some curry ketchup, and sprinkle with curry powder.&nbsp; Serve with French fries or a crispy bread roll (Brötchen).&nbsp; Currywurst and fries/Brötchen are served in paper food trays&nbsp;and eaten with&nbsp;currywurst toothpicks.

Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.

Perfect chicken balti

red chillies

cm ginger

onions

groundnut oil or vegetable oil

bay leaves

green cardamom pods

higher-welfare chicken thighs (500 grams)

garam masala

cumin

tomatoes

g low-fat natural yoghurt

These Healthy Turkey Meatballs in Curry Sauce are moist and juicy, then covered in a creamy red curry sauce that is bursting with Asian flavor. Made with lean turkey, they are a low-fat and high-protein dinner, snack, or appetizer.

Healthy Turkey Meatballs in Curry Sauce

turkey

panko

garlic (pressed)

tbsp grated ginger (or ginger paste)

soy sauce (or coconut aminos)

tbsp red curry paste

tsp kosher salt

tsp black pepper

tbsp groundnut oil (or peanut oil)

red bell pepper (sliced)

tbsp minced ginger

tbsp honey

x 13.5 oz can full-fat unsweetened coconut milk

Cilantro

peanuts

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Combine all meatball ingredients in a large bowl and, using your clean hands, mix well to blend.

Clean your hands and wet them a bit to prevent the meat mixture from sticking. Take a spoonful of mixture and roll it between your palms to create a meatball. Repeat with remaining mixture and arrange the meatballs on the prepared baking sheet.

Bake for 15 minutes, or until cooked through.

Meatballs

Meanwhile, in a large pan heat the groundnut oil. Saute the onions and bell pepper for 3-4 minutes, stirring often. Add in the ginger, curry paste, honey and coconut milk.

Mix well and bring to a boil. Reduce the heat and allow the sauce to simmer for 8-10 minutes.

As soon as the meatballs are done baking, add them to the curry sauce.

Season with salt and pepper to taste and garnish with fresh cilantro and chopped peanuts.

Curry Sauce

This Indian Curry sauce, also called Bhuna Masala, is a flavorful and versatile master sauce that forms the base for a variety of Indian curry dishes, lentils and more. A great make-ahead and easy-to-freeze sauce recipe.

Indian Curry Sauce | Onion Tomato Bhuna Masala (Instant Pot)

ghee (or olive oil (for vegan))

Cumin Seeds

ginger, minced ((1-inch piece))

garlic, minced (about 3 cloves)

onion, finely chopped (about 1 medium onion)

plum tomatoes, pureed (about 2 tomatoes, or, 1 cup canned crushed Tomatoes)

salt (adjust

Turmeric Powder

Garam Masala (or 2, depending

Cumin

Kashmiri red chili powder (or paprika)

water (for 6 qt

ghee (or olive oil

ginger, minced (3-inch ginger)

garlic, minced (9-10 cloves)

onion, finely chopped (about 3 medium onion)

plum tomatoes, pureed (6 fresh tomatoes

turmeric

kashmiri red chili powder (or paprika

water (adjust for cooker size)

Prep

Using a mini-food processor finely chop ginger, garlic by pressing the &#039;pulse&#039; button 8-10 times. Add cubed onions and pulse another 6-10 times till everything is finely chopped. Remove and keep aside. Puree the tomatoes to a smooth consistency. Skip is using canned crushed tomatoes or puree.

Saute Aromatics

Preheat the pressure cooker on Saute mode. Wait 30 seconds and add cumin seeds. When cumin seeds begin to splutter, add chopped onions, ginger and garlic. Saute 5-8 minutes (depending on quantity) until onions get light golden brown. Stir at regular intervals.

Add Spices

Add salt and spices and saute for 1 minute. This helps toast the spices and release their aroma.

Add Tomato Puree

Add tomato puree and use that to scrape off the brown bits stuck at the bottom of the pot. Add water as needed, depending on the portion size you&#039;re making.

Pressure Cook

Cancel Saute, Close the lid in position and cook for 5 minutes at high pressure using Pressure Cook or Manual, on sealing mode.

Pressure Release

Let the pressure release naturally for 5-10 minutes (NPR 10). If in a rush, release pressure manually by following the quick release instructions. Open the lid only after the pin drops. You can use or store the masala as is, or puree it using an immersion blender.

To store, let the masala cool completely, then transfer to any air-tight container and refrigerate or freeze (see instructions below).

Instant Pot Curry Sauce

Follow the recipe above using a deep sauce pot on medium-high heat. After step 3, reduce heat to medium, cover the pot and cook for 15-20 minutes, stirring at regular intervals. Please Note: If you double up the recipe, the saute and simmer time will increase accordingly.

Stovetop Recipe

This Indian Curry sauce, also called Bhuna Masala, is a flavorful and versatile master sauce that forms the base for a variety of Indian curry dishes, lentils and more. A great make-ahead and easy-to-freeze sauce recipe.

Printable Recipe: https://spicecravings.com/master-curry-sauce-punjabi-gravy

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Indian Curry Sauce -Onion Tomato 'Bhuna' Masala (Instant Pot)

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Chicken katsu

chicken breasts

egg,

tbsp finely crushed cornflakes or panko crumbs

garlic cloves, crushed

korma paste

soy sauce

tbsp ketchup

tbsp cornflour

Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.

Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

A homemade chip shop curry sauce will rival that of any takeaway – and it's not just for chips. You could use it to make katsu curry

Chip shop curry sauce

onions,

garlic cloves, sliced

ginger,

tbsp mild curry powder

raisins

tbsp malt vinegar

star anise

chicken stock stock

lemon juice,

Heat the butter in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn’t catch on the bottom.

Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> and blitz until smooth, or use a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a>. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat.

Greg has always been fond of Thai cuisine, but found a real love for it after gigging there, especially for Thai green curry. Now, the base of any good curry is the paste, so it’s worth the effort to hunt out all the ingredients. Just remember, a little goes a long way, so make a big batch and freeze it in portions for future use.

Greg Davies' Thai green chicken curry

600 g free-range chicken thighs

x 400 g tins of light coconut milk

kaffir lime leaves

palm sugar

fish sauce

baby Thai aubergines

fresh Thai sweet basil (30 grams)

coriander seeds

green Thai chillies (prik chee fah)

green Thai chillies (prik kee noo)

lemongrass

cm piece of galangal (or ginger)

Thai garlic

Thai shallots

½ a bunch of fresh coriander (15 grams)

kaffir limes

shrimp paste

white pepper

Cricket super-fan and actor Stephen Mangan’s love of the game has seen him journey to far-flung corners of the Indian Ocean, so I’ve cooked up a traditional Sri Lankan dish to remind him of his travels. It’s a deliciously dry curry, with all the flavour coming from the paste. I’m serving it with an easy yet super-tasty yellow rice and a gorgeously fresh coconut sambal – give it a go!

Top 25 curry sauce recipes from across the web

The most viewed curry sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Traditional Currywurst and Curry Ke...

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Stephen Mangan's Sri Lankan fish cu...

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Lamb kofta meatballs in curry sauce

Sri Lankan-style monkfish curry

Pukka yellow curry

Slow Cooker Basil Chicken in Coconu...

Harry Hill's vegetarian thali

Chicken Katsu

Linsenbällchen in indischer Curry S...

How To Make Chinese Curry Sauce

Katsu pork with sticky rice

Gurkha chicken curry

Chickpea curry

Corner-shop curry sauce

Chicken tikka masala

Keralan fish curry

Top 25 curry sauce recipes from across the web

The most viewed curry sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken katsu curry

Potato &amp; cauliflower curry

Traditional Currywurst and Curry Ke...

Perfect chicken balti

Healthy Turkey Meatballs in Curry S...

Indian Curry Sauce | Onion Tomato B...

Chicken katsu

Chip shop curry sauce

Greg Davies' Thai green chicken cur...

Stephen Mangan's Sri Lankan fish cu...

Stuffed curried aubergines

Lamb kofta meatballs in curry sauce

Sri Lankan-style monkfish curry

Pukka yellow curry

Slow Cooker Basil Chicken in Coconu...

Harry Hill's vegetarian thali

Chicken Katsu

Linsenbällchen in indischer Curry S...

How To Make Chinese Curry Sauce

Katsu pork with sticky rice

Gurkha chicken curry

Chickpea curry

Corner-shop curry sauce

Chicken tikka masala

Keralan fish curry

The most viewed curry sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Potato & cauliflower curry