Recipe: Curry Sauce

Rating: 4.3 stars based on 1080 reviews

by Jamie Oliver from the Naked Chef

Serves: 4


  • 75ml/5tbsp vegetable oil
  • 10g/2tsp mustard seeds
  • 5g/1tsp fenugreek seeds
  • 3 fresh green chillies, deseeded and thinly sliced
  • 1 handful curry leaves
  • 2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
  • 3 onions, peeled and quarteredi>
  • about 3 largish carrots peeled
  • 5g/1tsp chilli powder
  • 5g/1tsp turmeric
  • 6 tomatoes, chopped
  • 1x400ml/14floz tin coconut milk
  • salt
  • 4 chicken breasts, sliced into 1cm/ ½ in strips
  • 15g/1tbsp coriander seeds, crushed


  • Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop,
  • then add the fenugreek seeds, fresh green chillies, curry leaves and ginger, stir and fry for a few minutes.
  • Using a food processor, chop the onions and carrots and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft,
  • then add the chilli powder and turmeric.
  • Using the same food processor, pulse the tomatoes and add these to the pan.
  • Cook for a couple of minutes then add one or two wineglasses of water and the coconut milk.
  • Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
  • Take this sauce as a base.
  • For the chicken version, stir-fry the chicken strips and coriander seeds until lightly coloured, then add to your sauce and simmer for 10 minutes.


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