Simple Curry Sauce Recipe for Chicken, Vegetables, Fish, Tofu, Pork & More

Curry sauce with coconut milk smothered over chicken breast meat is shown plated in a black dish.

Simple Curry Sauce Recipe for Chicken, Vegetables, Fish, Tofu, Pork & More

Easy curry sauce recipe for chicken, vegetables, lamb, pork, fish and more. Simple to prepare with Madras or yellow curry powder and coconut milk as the main ingredients.

5 from 3 votes

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Prep Time: 1

Cook Time: 15

Total Time: 16

Servings: servings

Calories: 507kcal

Author: CraftBeering

Ingredients

CURRY SAUCE

1 tablespoon ghee clarified butter*
1 onion diced small
1 heaping tablespoon yellow curry powder or Madras curry powder**
14 oz coconut milk***

CHICKEN

4 chicken cutlets
salt and pepper to taste for seasoning

Instructions

CURRY SAUCE ONLY

1. Heat a pan over medium heat and add the ghee. Sauté the diced onion until soft and translucent, about 4-5 minutes.
2. Stir in the curry powder, cook for another minute. Add the coconut milk, stir and bring to simmer. Reduce the sauce to desired thickness (by ¼ up to ⅓****) and remove from the heat. Once away from heat it will thicken a bit more. Spoon over rice, veggies, cooked proteins and enjoy.

CHICKEN IN CURRY SAUCE

1. Season the chicken cutlets with salt and pepper. Heat a skillet over medium-high, add the ghee and sear the cutlets on both sides, working in batches. About 1 minute per side is enough. Remove from skillet and set aside.
2. Reduce the heat to medium, sauté diced onion in the ghee remaining in pan until softened, about 4-5 minutes. Stir in the curry powder and cook for another minute, then add the coconut milk. Stir, bring to simmer and allow the sauce to thicken a bit, about 4-5 minutes. Add the seared chicken cutlets back to the skillet and simmer together until the sauce reduces a bit more and the cutlets are cooked through.
3. Serve over Basmati or Jasmine rice, garnished with cilantro.

Video

Notes

*Substitute with unsweetened coconut oil or neutral cooking oil.

**The two are very similar, Madras is spicier; consult body of post for more info.

***This is about the standard can of coconut milk. Full fat will create a richer and more delicious sauce.

****To clarify, reducing by ¼ will leave you with ¾ of original volume, by ⅓ will leave you with ⅔ of original volume.

To make vegetable curry dish: consult the body of the post just above this recipe card for ideas on suitable options and how to add them to the curry sauce for best results.

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