28/03/2025
Going caravanning this year? My delicious homemade curry sauces might be of interest to you. Prices in the caravan park shop and takeaways can be eye-watering but my homemade curry sauces can give you a takeaway experience: you don't have to do as much as chop an onion.
The supermarkets sell 400g ready diced chicken breast for around £3 and Vetee microwavable rice for £1 so for about £14 all-in you have two chicken curries with pilau rice and hardly any mess to clean up.
Alternatively for a vegetarian option you could use a 200g pack of paneer cheese or a drained can of chickpeas (or half and half).
NAGA VINDALOO CURRY SAUCE (New improved recipe!).
Using a combination of homemade clarified butter, caramelised onion puré, lashings of ginger and garlic, powdered and whole spices (roasted and ground), dried fenugreek, fresh coriander and finished of with Mutti passata and naga pickle. Absolutely full of umami flavour. Hot & spicy but not too much!
The curry sauce comes in a half litre jar and makes the equivalent to two takeaway main dishes. You just have to add chicken (or quality lean butchers rump steak). The jar doesn't need refrigeration just keep it out of direct sunlight and it will last minimum 2 years.
Cooking method......
Place half the contents of the jar into a foil takeaway tray (provided). Stir in 200g of large dice RAW chicken breast (or rump steak). Secure lid to the takeaway tray and heat in oven on gas mark 3 for 30 minutes. Simple. Poaching the raw meat in the sauce guarantees the meat is tender when cooked.
Ingredients:
Clarified butter, garlic, ginger, onion, tomato, spices (CELERY), naga pickle (MUSTARD, BARLEY), fenugreek, coriander, sugar, salt, lemon juice.
Half litre naga vindaloo sauce and 2 x foil trays with lids £10.
Anyone interested in giving it a try drop me a message.
