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Curry Sauce


Curry Sauce for all meats & fish

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Rate this recipe 3.1/5 (122 Votes)


  • Sauce:
  • Oil for frying
  • 2tbls Corn flour (or flour)
  • Diced onion & garlic to taste
  • 2tbls curry powder
  • ¾ pint stock (or water & stock cube)
  • 2tbls Mango Chutney
  • 450 grams Meat diced into approx 1” cubes or Prawns
  • Try 1/3 Coconut Block in to the sauce
  • (add with chutney) especially with white meats. Adds a creamy flavour to the sauce.


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 120mins
Cost Average budget


Step 1

Fry meat, onions & garlic for a few minutes until browned.

Add flour and curry powder over a low heat, cook for a few minutes (this cooks out the raw ingredients in the curry powder).

Gradually add the stock and mix well. Increase the heat & stirring, bring to the boil, reduce the heat & add chutney.

Simmer with the lid on. Time varies for meat used, in the last 1/3 of cooking time remove the lid (especially if the liquid appears too thin, to allow steam to escape, if too thin towards the end thicken with a little cornflour (flour), if too thick thin with a little water, either way do not do this at the last minute or the cornflour will not be cooked out, or the sauce will taste too watery).

Beef 2 – 2½ hours {or until the meat is tender}
Pork 1½ - 2 hours {or until the meat is tender}
Chicken 1 – 1½ hours {or until tender}
Prawns: Sauce takes 20 – 30 minute.
I would use a fish sauce ‘Nam Plau’ (not too much it’s a salty sauce) to give the sauce a fish taste & add the prawns about five minutes or so, just prior to serving as the prawns tend to go tough if exposed to the heat too long, unless you use uncooked prawns.

This sauce can also be used with left over cooked meat, brown the onions, then make the sauce as above, add meat & cook for 20 – 30 minutes.

This sauce can also be use as a pouring sauce over cooked chops, chicken, fish etc.

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