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Curry Sauce

Published Tuesday, 02 April, 2013 by Emma Lewis

Not the type you get in the chippy, but a sauce that will be great with different meats and rice.



  • Tumeric (1/2 teaspoon)
  • mixed herbs (1/2 teaspoon)
  • low-fat bio yogurt (125g)
  • chilli flakes (1/4 teaspoon)
  • jalfrezi paste (1 teaspoon)
  • (note: add chilli flakes to your own taste if you like the curry mild or spicy. Also, the low-fat bio yogurt can be replaced by 0% fat greek yogurt, and you may need to add a little bit at a time to build up a sauce, so don't put in the 125g in at once!)


1. Get a pan and add all of the ingredients into it.

2. Turn up the heat and mix continuously.

3. It is done when the the mixture is hot and the yogurt has turned the mixture into a sauce.

(note: this recipe is great for a quick curry sauce for chicken, lamb, beef and even fish on a bed of plain rice).

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