Indian Curry Recipe

Staple Medium Spiced Indian Curry Sauce recipe

This curry sauce is incredibly traditional and is bursting with plenty of fragrant flavours, including cinnamon, coriander, ginger and fresh chilli. Use it to simmer fresh chicken, prawns, beef or lamb or serve it very simply with vegetables, rice or chips.


  • 2 fresh tomatoes, skinned and deseeded
  • 650ml water
  • 115g natural plain yoghurt
  • 1 large onion
  • 2 red chillies, deseeded
  • 2 tbsp. each of groundnut oil, minced garlic, ground coriander seed, ground cumin and freshly chopped coriander
  • 1 tbsp. each of butter and minced ginger
  • 1 tsp. each of ground cinnamon, ground black pepper and cayenne pepper
  • 1/4 tsp. ground turmeric

Method of Preparation:

  1. Finely chop the onion. Heat the butter and oil together in a large saucepan and cook the onion for 10-15 minutes until browned.

  2. Add the ginger and the garlic and cook for two minutes. Place the contents of the pan into a food processor and pulse until smooth. Don't rinse the food processor.

  3. Put the onion mixture into a clean sauce pan and stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper. Cook over a low heat until the mixture thickens and turns into a curry paste.

  4. Puree the tomatoes, chillies and fresh coriander in the food processor until smooth, and then stir into the onion mixture. Cook off the moisture and then add the yoghurt, stirring gently to avoid curdling.

  5. Add the water to the curry paste and then boil for three or five minutes.

The curry will keep in the fridge for a week or so and up to a month in the freezer. This recipe makes 15 portions.

Author: Laura Young

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Published: August 24, 2011
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