Recipe by Lom
"This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes."
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minced fresh ginger root
ground black pepper
serrano chile peppers, seeded
yogurt, whisked until smooth
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.
Hot and spicy. At the end of following the recipe closely, i felt it needed a bit of salt, or conversely, used as a sauce with something salty
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.
This sauce is excellent! It is the same recipe my boyfriend, who is Pakistani, uses. I'd recommend adding a teaspoon of salt. I left in the seeds from the chiles, and it is really spicy.
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.
Four stars overall.....5 for taste, 3 for preparation steps and amount of water. I streamlined the prep by cooking the onions, peppers and tomatoes along with the garlic and ginger first. Blended it, added back to the pan, simmered and added the rest of the spices and 1 1/2 cups of chicken broth. Also, I did add 1/4 tsp of baking soda to this to keep the tomatoes from curdling the yogurt. Add the yogurt last, stir til smooth and poured it over some chicken. Baked it in the oven and served over rice.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Curry Sauce
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 25
** Calories from Fat: 14
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