When I announced to my fiancé , Chris that I would be cooking a curry last Thursday, I got ‘ooh okay’ then a pause, then, ‘what one?’ All I could really say in reply was ‘just a curry’ – because I really hadn’t a clue how my recipe should be categorised. (I still don’t)
Amongst the bunas and the baltis, the thing I actually love most about curry is depth of flavour from the spices, and a rich, saucy gravy to douse my rice in. The name really doesn’t matter. And aside from that, am I really qualified to label my own recipe under the name of more traditional recipes? I just make a version with the flavours I like. Did I mention it’s also an easy recipe to make?
This version is a great last minute takeaway replacement – and doesn’t take much longer than waiting for it to arrive. Plus, you get all the great cooking smells, and tasters along the way! Win win situation!
But if do you want an idea of the flavour, according to Chris, ‘it’s a bit like a madras and a tikka’. I’ll let you decide if you agree…
This easy curry sauce recipe is delicious (I know, I’m biased) with chicken pieces, or potato and cauliflower chunks. Or both… Blenders at the ready!
Serves 4, cooking time 1 hr (depending on your ‘filling’)
For the paste:
1 red onion, chopped
2 peppers (red or yellow is best), chopped
Bunch fresh coriander
1 tsp. of: ground ginger, turmeric, cumin, coriander, smoked paprika
6 whole cloves
4 cardamom pods
1 tbsp. olive oil
1-2 fresh chillies, chopped (remove the seeds and white if you don’t like it hot)
4 cloves garlic, peeled (I know this sounds a lot but trust me)
For the sauce:
2 tins chopped tomatoes
1 small cinnamon stick
4 chicken breasts or 1 head of cauliflower and 2 large potatoes, cut into chunks
- Chop the paste ingredients. Cut off the stalks from the coriander and divide in half. Roughly chop half the leaves and the stalks, and set the rest aside.
- Add the ingredients to a large saucepan with the olive oil, and cook on a low heat for 10 minutes, stirring to stop it sticking.
- It should be smelling good! Pour carefully into a blender and blitz until smooth. Return to the pan.
- Add the tomatoes and cinnamon stick, and simmer for 30 mins to intensify the flavours.
- Meanwhile, if using cauliflower and potato, cut them into 4cm dices and boil for 8 mins. If using chicken, cut it into 4cm chunks and brown the edges in a hot pan, with 1 tbsp oil.
- Add the chicken or veg to the curry pan and simmer for a further 30 minutes to finish cooking.
- Add the reserved coriander before serving with rice and yogurt. Yum!
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