Best Curry Sauce



Happy Friday! It’s the start of a Bank Holiday here in Ireland so there will be lots of spooks and witches out and about over the weekend 🙂 I have a few recipes to catch up on starting with the best curry sauce, when I say the best curry sauce I mean the best curry sauce I have ever made and I’ve made a LOT!

Who doesn’t love a good Curry? It is so satisfying and tasty! This one is quite spicy so if you don’t like it too spicy just reduce the amount of chili. There is a Chicken, Prawn and Vegetarian version below. The vegetarian one is made with pumpkin. This is a perfect dish to make for a dinner party as the measurements can easily be doubled etc. 😀

Curry Sauce Ingredients:

  • 1 Large Onion – Diced
  • 2 Red Chilies – roughly chopped
  • 1 Tsp Black Mustard Seeds
  • 1 Tsp of Fenugreek Seeds
  • 1 Tsp of Cumin Seeds
  • 2 Cloves of Garlic – roughly chopped
  • 1 Tsp of Garam Masala
  • 1 tin of 400g Tinned Tomatoes
  • 150-200ml of water
  • 1 Tbsp White wine vinegar
  • 2 Tbsp of Rogan Josh or Jalfrezi paste (gives it depth)
  • Fresh Coriander
  • Tbsp of Olive Oil

Chicken Version:

  • 4 Chicken Breasts cut in to large chunks
  • 4 Wooden skewers soaked in water for at least 20 minutes
  • 4 Tbsp yogurt
  • 2 Tsp Paprika
  • 1 Tsp Turmeric
  • 1 Tsp Garlic Powder
  • 2 Tbsp Lemon Juice

Mix all the marinade ingredients together and add you chicken chunks, marinade for as long as possible. Place chicken on to the skewers and cook until a hot grill (broil) for 10-15 minutes turning occasional. The chicken is so tender and tasty cooked this way!



In a hot pan toast the cumin, fenugreek and mustard seeds until toasted. Put these in to a pestle and mortar and grind up to a fine powder.

Add the chilies and garlic to the pestle and mortar and grind to a paste
Fry the onion in the olive oil until translucent then add the chilli paste mixture

Add the garam masala, white wine vinegar and rogan /jalfrezi paste and fry for 5-8 minutes.
Whizz the tinned tomatoes in a food processor or use chopped tinned tomatoes, add to the curry mixture and mix well. Add water to the consistency you like (I like mine quite thick)

Whizz up until smooth and put back on a medium head and let the sauce cook for 15-20 minutes
Add your Chicken Tikka Chunks to the curry paste and add fresh chopped coriander just before serving
Serve with poppadoms, rice/cauli-rice, naan breads or chapatis


Vegetarian Version:

Two Cups of Chopped Pumpkin, this was about 1/4 of a large Pumpkin. Chickpeas are a nice addition to the pumpkin version also. You can use any other vegetables you prefer – Butternut squash, Potato, Cauliflower, Broccoli, Spinach 🙂

Add the pumpkin after whizzing up the sauce and cook until soft but firm.

Pumpkin Curry

Prawn Version:

200g of raw tiger prawns

Add the Prawns after the sauce has cooked down and cook until the prawns have changed colour to pink and are cooked through.

Saturday Night In sorted 🙂

I would love to hear from you……

Whats your favourite takeaway dish?

Are you planning on cooking over the weekend and if so what?



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