Chicken Curry Sauce

Chicken Curry Sauce

A fragrant, golden curry sauce built from onions, warm spices, and simmered coconut milk.

Total 35 min Makes 16 oz Calories 190/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

This versatile curry sauce layers sautéed onion, garlic, and ginger with toasted curry spices, then simmers with coconut milk and tomato until rich and silky. Ladle it over seared chicken, roasted vegetables, or rice for a quick weeknight curry. Make a batch ahead and refrigerate or freeze for an easy meal starter.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 cup crushed tomatoes
  • 1 cup coconut milk
  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon sugar

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  2. Stir in the garlic and ginger and cook until fragrant.

  3. Add the curry powder, turmeric, cumin, and cayenne. Stir constantly to toast the spices and coat the onions.

  4. Pour in the crushed tomatoes, coconut milk, and chicken broth. Stir well to combine, scraping up any spices stuck to the bottom of the pan.

  5. Bring the sauce to a gentle simmer, then reduce heat to low and cook uncovered, stirring occasionally, until slightly thickened.

  6. Stir in the salt and sugar, taste, and adjust seasoning as needed.

  7. Use immediately over cooked chicken or vegetables, or cool completely and refrigerate in an airtight container for up to 4 days.

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Chicken Curry Sauce

This versatile curry sauce layers sautéed onion, garlic, and ginger with toasted curry spices, then simmers with coconut milk and tomato until rich and silky. Ladle it over seared chicken, roasted vegetables, or rice for a quick weeknight curry. Make a batch ahead and refrigerate or freeze for an easy meal starter.

35 min 16 oz 190 cal

Ingredients

  • 2 tablespoons vegetable oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 cup crushed tomatoes
  • 1 cup coconut milk
  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon sugar

Method

  1. 1

    Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  2. 2

    Stir in the garlic and ginger and cook until fragrant.

  3. 3

    Add the curry powder, turmeric, cumin, and cayenne. Stir constantly to toast the spices and coat the onions.

  4. 4

    Pour in the crushed tomatoes, coconut milk, and chicken broth. Stir well to combine, scraping up any spices stuck to the bottom of the pan.

  5. 5

    Bring the sauce to a gentle simmer, then reduce heat to low and cook uncovered, stirring occasionally, until slightly thickened.

  6. 6

    Stir in the salt and sugar, taste, and adjust seasoning as needed.

  7. 7

    Use immediately over cooked chicken or vegetables, or cool completely and refrigerate in an airtight container for up to 4 days.