Reviewed: Apr. 6, 2009

Loved it! I must say the blending process was very crucial. You need a good blender for this, otherwise you won't get a creamy smooth paste, so don't try to cheapen out on it!

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Lyrelle

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Reviewed: Aug. 23, 2008

I've made this recipe twice, the first following the instructions exactly and the second completely skipping the food processor. It was fabulous either way. To answer the previous reviewer, these are the spices traditionally used in curry powder, so in a sense you are making your own in this recipe - Which, considering that, if you have curry powder on hand a lot of these spices could be omitted completely.

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FutureMrsThomann

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Reviewed: Jul. 8, 2008

not my favorite...I like my curry sweeter and more creamy.

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Apr. 6, 2008

I did not care for this.

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mrsblizz

Cooking Level: Intermediate

Home Town: Union Bridge, Maryland, USA

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Reviewed: Aug. 8, 2007

We used this sauce to go over boneless chicken breast pieces and green peas -- no complaints at all from my household. I wish I had used fresh spices (versus the ones sitting in my pantry for who knows how long) to boost the flavor, and I also noticed a lack of salt (it balances the heat and brings out the flavors), which we corrected at the table. In terms of ease, coming from someone who knows the labor intensity of preparing an authentic curry, this recipe was a relative breeze. Yet, overall, for me this curry was missing the "wow" factor that I'm used to achieving with Indian cooking.

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Spicy Mama

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 31, 2006

I make this recipe to serve as a dipping sauce for beef samosas. It is worth making for the fragrance alone!

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luv2operate

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Reviewed: Oct. 3, 2006

This tasted like watery cumin broth :(

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Emily D.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Sep. 30, 2006

This was ok but not spectacular. I prefer a more specific and authentic curry. i probably wouldnt make this again.

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PERKYMINESWEEPER83

Cooking Level: Expert

Living In: Longwood, Florida, USA

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Reviewed: Aug. 31, 2006

Very time consuming, but the end result was great! We used pork with the curry sauce and served with basmati rice and naan. Great meal!

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Food Junkie

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Jan. 13, 2006

This was very good. It was really my first experience with curry, so I didn't have anything to comapare it too. I really liked the cilantro flavor. I added more yogurt to make it a little creamier. I also used a premixed curry seasoning instead of the individual ingredients.

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TGFROST

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Reviewed: Sep. 2, 2005

Very good recipe. Having read the reviews, I also opted to add some sugar to mine because I prefer a sweeter curry. This recipe is taking me a lot longer than the time suggested; however, I can tell that it is worth every minute. Call me a wimp but, unless the peppers lose more heat as the sauce thickens, I will never leave the seeds in. LOL. Can not wait to share this recipe with my friends. Additionally, I did not know that curry was a combination of spices. I never read the label. Thanks for sharing this recipe Amy!

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2005

I love the texture. I thought that the sauce was a little bit too tangy (I used nonfat yougurt) so I added a few tablespoons of white sugar to tone it down. Also, If you don't reduce the sauce down too much, you can add some meat, potoatos, broccolli, carrots and some noodles and make a really nice curry-flavored stew. I's just a twist on the same old curry sauce.

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NEANDERLOID

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Reviewed: Dec. 18, 2004

nice and spicy, a little long to make, but in the end is the reward. also if you have a blender and not a food processor, then that works just as well.

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BADASSBOY2U

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Reviewed: Nov. 8, 2004

I thought this was a great recipe. It wasn't easy, but as long as you have your food processor handy it's really not bad. I added pork and it was great, but it could go with anything. I was impressed by the flavor.

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JAZZ931

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Reviewed: Jun. 13, 2004

Great recipe, but the name is misleading. The ingredient list is anything but "basic"!

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Sizzlin Kelly Marie

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Reviewed: Jun. 18, 2003

A good simple recipe for me to get creative with. I used to on tofu and it worked out nicely. I have to respond to the other reviews: curry is NOT a seasoning, its a combination of seasonings. Indian dishes are extremely time-consuming and difficult; this is the easiest one I have encountered. And lastly, to compare it to restaurant Indian food is absurd. No one makes burgers like McDonald’s at home. You shouldn't tell an Italian that their spaghetti taste nothing like chef Boyardee, should you? Home made food is always different, if you want cheap restaurant food, go for it.

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Anne

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Reviewed: Dec. 7, 2002

Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I finished in about 90 minutes, but the majority of that was simmering time, including 30 minutes at the end. I used canned tomatoes and prepared ginger and garlic to save chopping time. The tip about cooking the onions for a LONG time is right on target; the first time I made this recipe I didn't brown them enough, and the sauce tasted like raw onions. The second time I browned the onions VERY well and was rewarded with a very mellow flavor. As for additional seasoning, while there IS a curry plant with leaves that are used in Asian cooking, "curry powder" is simply a mixture of many of the spices already used in this recipe (cumin, coriander, turmeric, etc.) I didn't add any salt to the sauce, but I served the meal with the salt shaker so everyone could salt to taste.

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Lom

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Reviewed: Nov. 29, 2002

This recipe was extremely time-consuming. The recipe states that it will only take 45 minutes to prepare, yet it took us almost 3 hours!(I don't think there is anyone on this planet capable of making this in 45 minutes). After all our hard work, we were really looking forward to our meal. Unfortunately, it was just "OK". We had to add quite a bit of salt. Next time we want curry, we'll order from our favorite Indian restaurant.

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TAMARAHE

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Reviewed: Nov. 11, 2002

Shouldn't a curry recipe contain curry? It's not on the list of ingredients; maybe this is what others sense is 'missing'. I have toyed around with this recipe several times & I have always added about 1T of curry powder (as well as salt) with a very good result, it's even better the next day.

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Stacie

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Sep. 22, 2002

I've been looking for a good curry sauce. This one was okay, but it was labour intensive and it seemed to be missing something. Not quite the authentic Indian taste I was hoping for. We enjoyed the meal, though, and I will probably make it again.

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LGAUDET

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Basic Curry Sauce

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