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. Coconut Oil - This recipe is tested using Katoomba Virgin Coconut Oil, 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. Coconut Cashew 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. Only available 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. Coconut Cream - This recipe is tested using Kara Brand Coconut 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. Jaggery- Use pure jaggery for gentle, natural sweetness and avoid jaggery products with added colour or additives.

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 Coconut Cashew 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 Coconut Oil (1–2 minutes) - Add the coconut oil 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 oil begins to separate.

5. Cook spice mix (2 minutes) - Lower the heat, add the Coconut Cashew Curry Spice Mix, and cook until the oil 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 Coconut cream (3–5 minutes) - Add the coconut 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 Jaggery (1 minute) - Add the jaggery, and stir well.

4️⃣ Resting the Sauce

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

2. Adjust sauce thickness (optional)- Add water if required to suit your preferred consistency. Be mindful that adding more water may dilute flavour.

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

5️⃣ Cooking Proteins or Vegetables in the 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. Cooking Chicken Breast with the Curry Sauce

3. Cooking Chicken Thigh with the Curry Sauce

4. Cooking Beef with the Curry Sauce

5. Cooking Lamb with the Curry Sauce

6. Cooking Goat with the Curry Sauce

7. Cooking Fish with the Curry Sauce

8. Cooking Prawns with the Curry Sauce

9. Cooking Paneer with the Curry Sauce

10. Cooking Tofu with the Curry Sauce

11. Cooking Vegetables with the Curry Sauce