Directions

1️⃣ Ingredient Notes & Tips

1. The brands mentioned are those used to test these recipes in the Chilli Farms kitchen. You are welcome to use your preferred brands; however, please note that results may vary depending on ingredient quality, brand, and cooking conditions.

2. Unsalted butter - Always use unsalted butter so you can control the salt level, as salt is already included in the Chilli Farms Butter Curry Spice Mix. This recipe is tested using Western Star Unsalted Butter, which is available in most supermarkets.

3. Onions - Fresh brown or white onions work best; do not use red onions. Dice finely (approximately 6 mm) for even cooking and proper caramelisation. You may also use good-quality frozen diced onions to save time—ensure they are plain onions with no added seasoning or preservatives. This recipe is tested using Brown Onions,which is available in most vegetable markets or supermarkets.

4. Ginger - Avoid bottled ginger paste as they often contain preservatives or a vinegary flavour that can alter the curry. This recipe is tested using Vadilal frozen ginger from India, available at Chilli Farms or most Indian grocery stores.

5. Garlic - Avoid bottled garlic paste as they often contain preservatives or a vinegary flavour that can alter the curry. This recipe is tested using peeled garlic from Spudshed or Farmer Jack’s (for Perth customers).

6. Ginger–garlic paste - We strongly recommend making fresh ginger–garlic paste at home. Blend equal amounts of ginger and garlic in bulk and freeze in small portions for easy use. Avoid bottled ginger–garlic pastes, as they often contain preservatives or a vinegary flavour that can alter the curry. This recipe is tested using peeled garlic from Spudshed or Farmer Jack’s (for Perth customers) and Vadilal frozen ginger from India, available at Chilli Farms or most Indian grocery stores.

7. Butter Curry Spice Mix – Use the entire sachet as instructed. The spice mix is balanced and already includes salt, so do not add extra salt unless required at the end.
   
   For the ingredients list and dietary information of this spice mix, please refer to the product details. Scroll to the end of this page to find the link to the product.
   
   Available only at Chilli Farms, with options for in-store pickup, home delivery, or Australia-wide shipping.

8. Tomato paste - Use tomato paste only, not tomato purée or passata. Purée or passata can make the sauce watery and overly acidic. This recipe is tested using Leggo’s Tomato Paste, which is available in most supermarkets.

9. Thickened cream - Full-fat thickened cream gives the best texture and richness. Avoid light or reduced-fat cream, as it may split during cooking. This recipe is tested using Brownes Thickened Cream, which is available in most supermarkets.

10. Cashew nuts - Raw cashews provide natural thickness and a creamy mouthfeel to the sauce. To reduce cost, you can use broken-kernel cashews—they work just as well once ground. Available at Chilli Farms or most Indian grocery stores.

11. Honey - Use pure honey for gentle, natural sweetness and avoid artificial honey. This recipe is tested using award-winning pure raw honey from Swan Valley, available at Chilli Farms. Most supermarkets also stock good-quality raw honey alternatives.

12. Water - Water controls the final consistency of the sauce. We use regular cold tap water for cooking. Start with the recommended amount and adjust gradually as needed. Keep in mind that adding more water will dilute the flavour, so adjust carefully to suit your preference.

2️⃣ Prepping

1. Gather ingredients (10 minutes) - Assemble all ingredients before starting and keep them separate, as each ingredient is added at different stages of the cooking process.

3️⃣ Cooking Butter Curry Sauce (Stovetop)

1. Heat the pot (1 minute) - Place a saucepan or pot (4–5 litre capacity) on the stove and set to medium heat.

2. Melt butter (1–2 minutes) - Add the butter and allow it to melt completely.

3. Cook onions (15–20 minutes) - Add the diced onions and sauté until brown. Do not rush this step or cook on high heat.

4. Cook ginger–garlic paste (3–5 minutes) - Stir in the paste and cook until the butter begins to separate.

5. Cook spice mix (2 minutes) - Lower the heat, add the Butter Curry Spice Mix, and cook until the butter separates again.

6. Cook tomato paste (3–5 minutes) - Increase the heat to medium, add the tomato paste, and cook while stirring continuously until red oil starts to separate from the mixture.

7. Cook cream (3–5 minutes) - Add the cream, and stir continuously until gentle bubbles begin to rise.

8. Cook water (2–3 minutes) - Add the water and increase heat to high, cook until big bubbles start to form.

9. Cook cashew powder (2–4 minutes) - Gradually add the ground cashew powder while whisking continuously for 30 seconds to 1 minute to prevent lumps, then switch off the heat.

10. Finish with honey (1 minute) - Add the honey, and stir well.

Adjusting Thickness

1. We recommend not altering the thickness of the sauce, as it has been prepared to deliver the intended flavour and consistency.
   
   However, the consistency of a curry can vary depending on personal preference and the ingredients used. If you wish to adjust the thickness during cooking, it can be done easily.

   If the curry becomes too thick: Add a small amount of water and gently simmer until the desired consistency is reached.

Adjusting Spice Level

1. We offer our spice mixes in Mild, Medium, Hot, Extra Hot, and Reaper Hot. We recommend choosing the spice level that best suits your preference before cooking.
   
   If you wish to increase the spice level, simply add the desired amount of chilli powder while the sauce is hot, allowing it to blend evenly into the curry. Add in small quantities to suit your taste and whisk thoroughly.

   
   Reducing the spice level can be more challenging. Ingredients such as cream, coconut cream, honey, or yoghurt can help tone down the heat, but they may significantly alter the intended flavour of the sauce.

   
   Instead of adding extra ingredients to reduce the spice, we recommend serving the curry with cooling sides such as raita or plain yoghurt, which help balance the heat while preserving the original flavour of the dish.

4️⃣ Resting the Sauce

1. Resting (10 minutes) – Cover with a lid and allow the sauce to rest.

2. Portion and store (optional) - Portion any excess curry sauce into containers and freeze for future use.

5️⃣ Cook Proteins or Vegetables in the Curry Sauce

1. Once the curry sauce is prepared, you can complete the dish by cooking your choice of protein or vegetables separately and then simmering them in the sauce until well combined. For 500 ml of curry sauce, we recommend using approximately 600 g of raw meat or vegetables.
   
   Each protein or vegetable requires slightly different cooking times and methods, so we have provided separate cooking guides below.

   
   Choose the option that matches your ingredient and click to follow the corresponding recipe card to finish the curry.

2. Cook Chicken Breast with the Curry Sauce

3. Cook Chicken Thigh with the Curry Sauce

4. Cook Beef with the Curry Sauce

5. Cook Lamb with the Curry Sauce

6. Cook Goat with the Curry Sauce

7. Cook Fish with the Curry Sauce

8. Cook Prawns with the Curry Sauce

9. Cook Paneer with the Curry Sauce

10. Cook Tofu with the Curry Sauce

11. Cook Vegetables with the Curry Sauce

General Serving Guide: Complete Your Meal

1. Indian curries are traditionally enjoyed with rice, breads, and a selection of sides. Serving starters is optional, but they can make the meal more enjoyable when sharing with family or guests.
   
   At Chilli Farms, we offer convenient options to help you complete your meal. You can choose from frozen cooked basmati rice and saffron rice for quick serving. If you prefer to cook at home, we also stock raw basmati rice along with our Saffron Rice Spice Mix if you would like to prepare saffron rice yourself.

   
   To accompany your curry, we offer a range of frozen breads. Please visit our Breads section to explore the available options.

   
   Many Indian meals also include a second mild curry or lentil dish to create balance on the plate. Popular choices include dal (lentil curry) or simple vegetable dishes such as Mumbai potato. These dishes provide a comforting, mild flavour that pairs well with richer curries.

   
   To complete your meal and enhance the flavours, we recommend serving papadums, raita, mango chutney, and mixed pickle as accompaniments. These sides complement the rich and complex flavours of curry by adding contrast, texture, freshness, and tanginess.

   
   At Chilli Farms, we offer raw papadums, mango chutney, and mixed pickle. You can easily prepare raita at home — please refer to our Free Raita Recipe for simple instructions.