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You can use Curry King Sauce (ready made Masala) for any Indian Recipe, just substitute our sauce (1/2 cup to 1 cup per pound of ingredients) for "chopped onions", "tomatoes", "oil", all spices and salt. Then follow the recipe directions. Or, use one of our delicious recipes below.

"My wife cooks with it and makes authentic dishes, but they're not in the least fattening. I've been able to enjoy staying on my diet, and I've lost 15 pounds"
- Ravi Shankar

Pam Kwatra -left, and Mrs. Ravi Shankar -right, discussing delicious Curry King Recipes.
Chicken CurryLamb CurryChicken SaagCurry ShrimpMattar PaneerPeas & KeemaChicken Vindaloo
  • 1 cup Curry King
  • 1/4 cup butter (optional)
  • 1 1/2 lbs. boneless chicken cubes
  • 1 stick cinnamon, in small pieces
  • 20 black peppercorns
  • 6 bay leaves
  • fresh coriander, to taste
Directions: In large saucepan, melt butter, add whole spices, and sauté over medium heat. Add chicken and sauté for 5 minutes.

Add 1 cup Curry King. Mix well, and cook over medium heat until chicken is done.

Garnish with fresh coriander. Serves 4; over rice or with bread.

  • 1 1/2 pounds lamb, cubed
  • 1 cup Curry King sauce
  • 1 cup water, more if needed
  • 1 teaspoon oil
  • 1 stick cinnamon, in small pieces
  • 1 bay leaf, in small pieces
  • 10 whole black peppercorns
Directions: In 2-qt saucepan, add 1 teaspoon oil. Sauté whole spices over medium heat for 1 minute. Add Curry King sauce to the pan. Cook for 1-2 minutes.

Add the lamb, cut into 1-inch cubes. Mix thoroughly while heating. Cook over medium heat for 15-20 minutes. Add water, heat for another 15-20 minutes or until lamb is tender. Add water as needed.

Serves 4; over rice or with Indian bread

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(Chicken & Spinach)
  • 1-3 lbs chicken, skinned & cut into pieces (can use 1-2lbs lamb instead)
  • 1 1/2 -2 Cups Curry Sauce (Reg/Hot/Balti)
  • 2 cups chopped spinach
Directions: Clean & cut chicken. Saute in a sauce pan for 2-3 minutes and set aside.

In a wok or heavy skillet/sauce pan, add curry sauce, saute 1 minute, add spinach then saute an additional 2-3 minutes.

Add cut up chicken to the sauce, mix well & cover. Simmer over medium heat for 20 minutes, or until meat is tender

Serve with with Nan, bread, or rice.

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SHRIMP CURRY (Jhinga masala)
  • 20 Jumbo shrimp, peeled, deveined & washed
  • 1/2 cup heavy cream
  • 2 tablespoons chopped Coriander leaves
  • 1 1/2 cups curry sauce (Reg., Hot, Balti)
Directions: In a skillet/ wok/ saucepan, add curry sauce and stir 3-5minutes over med. heat.

Add heavy cream to sauce and simmer over med. heat for 3-4 minutes, until the sauce mixture thickens a bit.

Add cleanedshrimp to sauce pan. Mix shrimp/sauce thoroughly, cover and cook over high heat for 5-6 minutes. Do not overcook!

Serve over a bed of Basmati Rice or with Nan/Roti. Garnish with Coriander leaves

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MATTAR PANEER (Peas & Cheese)
  • 3/4lbs. Paneer (available in Indian Stores, can subtitute Tofu)
  • 1 cup Peas (8oz fresh or frozen)
  • 1-1 1/2 cups Curry Sauce
Directions: In a saucepan, add curry sauce, saute for 1 minute over med. heat

Add Peas to sauce and simmer for 1-2 minutes

Add cut-up Paneer (Tofu) to sauce and simmer for an additional 5-10 minutes.

Serve with rice/ Nan/ Bread

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PEAS & KEEMA (or Curry Chilli*)
  • 1 lb ground lamb/chicken/beef
  • 1 cup green peas (optional)
  • Coriander leaves -chopped 2 tbsp

* Instead of Peas, add Red Kidney Beans and you have "Curry Chili"

Directions: Saute ground meat in a saucepan, (2-5 minutes), drain and set aside.

Add curry sauce to sauce pan, simmer 2-3 minutes over med-heat

Add ground meat to sauce, simmer 10-20 minutes, add green peas and cook for another 10-15 minutes, or until meat is done.

Garnish with Coriander leaves. Serve with rice/ Nan.

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  • 2 lbs chicken - cut into 1 inch cubes/ or drumbsticks
  • 2 cups Curry Sauce (Hot)
  • 1/4 cup dry red chilies
  • 1 tblsp cooking oil
Directions: Add oil to saucepan with whole red chilies, heat for 1-2 minutes

Add 2 cups Curry Sauce, simmer for an additional 1-2 minutes over med. heat

Add chicken to saucepan and cook until meat is tender, 15-25 minutes over med. heat

Serve with rice, nan, or bread

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Please send us your favorite recipes, then we will post them at our site.

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Last Updated: Monday, February 1, 2016