Easy Chicken Curry Sauce Recipe
A thick, creamy‑looking chicken curry sauce made without cream, coconut milk, stock, or long marinating. Ready in 30 minutes, it’s perfect for hungry, busy weeknights yet still packed with cosy curry flavour.
Servings :4 people
Ingredients
- 3 Tbsp 45 ml extra‑virgin olive oil, divided
- 1 medium onion diced (about 1 cup / 150 g) †omit for low‑FODMAP/auto‑immune version
- 4-5 garlic cloves minced †omit for low‑FODMAP/auto‑immune version
- 1 tsp (3 g) ground turmeric
- 1 tsp (3g) ground cumin
- 1 tsp (3g) ground coriander
- 2 tsp (6g) curry powder (any brand)
- ¼ tsp ground cinnamon
- ¼ tsp (1g) ground fennel seed †optional
- 1/4 cup hot water to loosen spices
- 1/4 cup (70g) tomato paste
- 1 400g (14‑oz) can chopped tomatoes
- 2 cups (480 ml) hot water, divided
- 6 boneless skinless chicken breasts, cubed (about 900 g)
- 1 tsp fine sea salt plus more to taste
- ½ tsp freshly ground black pepper plus more to taste
Instructions
- Heat 2 Tbsp olive oil in a large pan over medium. Add onion; cook 3–4 min until golden. Stir in garlic; cook 1 min.
- Add turmeric, cumin, coriander, curry powder, cinnamon, and fennel. Stir for 30 sec. Add 1 Tbsp hot water to prevent burning.
- Add tomato paste, canned tomatoes, and 1 cup hot water. Fill the empty tomato can with another 1 cup hot water, swirl to rinse, and pour in. Simmer 5–10 min. **Remove from heat and pour directly into a blender. Let cool uncovered.
- In the same pan, add remaining 1 Tbsp olive oil over medium-high. Add chicken; season well with salt and pepper. Sauté ~5 min until lightly browned (not fully cooked).
- Blend the cooled sauce until smooth. Pour over the chicken and stir to combine.
- Simmer uncovered or lid ajar for 5–10 minutes, until chicken is cooked through and sauce thickens. Adjust seasoning to taste.
Notes
*Use kettle-boiled water* to keep the heat consistent while cooking.
*Blending the sauce* makes it rich and silky — let it cool slightly first to avoid steam buildup.
*No stock needed!* Just tomatoes, spices, and water do the trick.
*Protein swap* Use thighs, tofu, or chickpeas.
*Creamy option* Stir in ¼ cup coconut cream at the end (if dairy-free isn’t required).
Check curry powder for mustard traces or additives.
*Blending the sauce* makes it rich and silky — let it cool slightly first to avoid steam buildup.
*No stock needed!* Just tomatoes, spices, and water do the trick.
- Leftovers improve overnight.
- Store in the fridge for 4 days or freeze for up to 3 months.
Variations:
*Vegetable boost* Add spinach or peas in the last 5 min of simmering.*Protein swap* Use thighs, tofu, or chickpeas.
*Creamy option* Stir in ¼ cup coconut cream at the end (if dairy-free isn’t required).
Allergens:
No major allergens.Check curry powder for mustard traces or additives.
Nutrition
Serving: 1servingCalories: 309kcalCarbohydrates: 5gProtein: 37gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 108mgSodium: 910mgPotassium: 843mgFiber: 2gSugar: 2gVitamin A: 319IUVitamin C: 6mgCalcium: 33mgIron: 2mg
Did You Make This Recipe?Post a pic and mention @anosmickitchen or tag #anosmickitchen!