Quick curry sauce
For a creamy curry in under 10 minutes, add this super simple curry sauce to stir-fried chicken, lean meat, fish or seafood, mushrooms or vegetables.Ingreadient:
2 tbsp sunflower or vegetable oil
3 garlic cloves, finely grated
20g/¾oz fresh root ginger, finely grated
2 tsp curry powder (any kind)
¼–½ tsp dried chilli flakes or 1 finely sliced fresh chilli
1½ tbsp tomato purée
1 tbsp caster sugar
½ tsp flaked sea salt or ¼ tsp fine salt
100ml/3½fl oz double cream
freshly ground black pepper
Direction
- Heat the oil in a non-stick frying pan and very gently fry the garlic and ginger for about a minute, stirring constantly. Don’t allow them to brown.
- Stir in the curry powder, chilli and tomato purée and cook for 1 minute, stirring constantly until the tomato purée looks glossy.
- Add the sugar, salt and plenty of pepper, then stir in 150ml/¼ pint water and the cream. Bring to a simmer and cook for 2–3 minutes, stirring constantly. Set aside.
- Stir-fry your choice of other ingredients (such as strips of chicken or meat, prawns, vegetables) in a large frying pan or wok until cooked through.
- Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1–2 minutes more, or until hot throughout. Add an extra splash of water if needed. Serve with freshly cooked rice or naan bread.
