A really easy curry flavoured curry! It has taken a few attempts to perfect it, but it is still totally adjustable to your own likes. This recipe produces quite a thick curry sauce, but it can easily be thinned out by adding a little bit of water. Chicken, prawns or veg can be used in this sauce, or just pour over a bit bowl of chunky chips:) When I use chicken, I always roast the chicken breasts in the oven first, prepare the sauce then just add the already roasted chicken to the sauce. Just make sure the chicken is piping hot before serving!!!
- 2 tsp curry powder - can be hot or mild
- 2 tbsp plain flour
- 2 tbsp oil
- 3 cloves garlic
- finely diced
- 1 small onion
- thinly sliced
- 1 tsp paprika
- 1/2 tsp salt
- 1 tsp hot chilli powder
- 500ml cold water
- 1 tbsp tomato puree
- 2 chicken breasts
- roasted and shredded
- Boiled rice and/or naan to serve
Level of difficulty Easy
Cost Average budget
Mix the curry powder and plain four together in a small bowl and set aside.
Heat the oil in a large saucepan over a medium heat, add the onion and saute until soft.
Add the garlic and stir continuously for a few minutes until the garlic starts to go brown around the edges - DO NOT LET IT BURN!!!!!!
Add the flour and curry powder mix, paprika, salt and chilli powder and stir together. Let the spices cook together for a sew seconds, being careful not to let them burn otherwise your sauce will taste a bit bitter.
Slowly add the water a bit at a time, making sure to scrape off any bit stuck to the bottom of your pan! Stir all the time, until you have a sauce like consistency.
The sauce is now ready, so either pour over your chips or, if you are using chicken, prawns or veg then add them at this stage and continue to simmer the sauce over a low heat until the chicken is warmed through, the prawns are cooked through or the veg is tender, then serve with rice and/or naan.
Always taste the sauce at the end of step 5 to make sure it is the perfect curry for you!. It is here that you can add more seasoning, more chilli if you prefer it hot, or more tomato puree if you prefer it more tomatoey.
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