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Madras Curry Sauce

A Taste of South India With A Madras Curry Sauce.

This madras curry sauce is a brilliant recipe and so easy to follow. It’ll have your guests shouting, please sir can I have some more, quote from “Oliver Twist“.

We’ve carefully selected a mixture of South Indian Spices and made them into a dish that’s so good for both meat eaters and vegans. Just follow the instructions below and you can’t go wrong. For instance why not make a batch and freeze it for another day, its so great with chicken, fish and vegetables.

This recipe should make 4 – 5 helpings so its great to freeze and grab it whenever you fancy a curry in a hurry.

If you swap or change the recipe around please let us know and we’ll update folk on our Facebook page. Feel free to try your ideas, we’ve made it into several variations and all tasted as good as the first.

SUGGESTED USES:

Enjoy our madras curry sauce because it works great with your favourite meats or vegetables, so why not give it a whirl.

Serves 4 – 5

600g – Diced Chicken Thigh/Breast
320g – Madras Curry Sauce
320g – Passata or Water (or both) (use empty curry carton)
Medium Onion (Diced)
100ml – Rapeseed or Vegetable Oil
Green Bell Pepper (Diced)
1 TBSP – Minced Ginger
1 TBSP. – Minced Garlic
Medium Tomato Quartered (optional)
4 – Green Finger Chillies (split down middle long ways) (more if you want hotter). (optional)
1 – Small Bunch Fresh Coriander and stalks