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Curry Sauce for Left-over Roast Meat

Submitted by Saucey 11 June 2009

If you don't like it hot leave out the cayenne, use normal tinned tomatoes rather than indian spiced. This is even better when eaten the next day.



2 tablespoons butter,1 onion,1 stalk celery,2 cloves garlic,1 tablespoon curry powder,¼ teaspoon dried thyme,1 cup chicken stock,½-1 can chopped canned tomatoes (I use the Indian flavoured kind but it is not essential – would add a little more curry powder if using plain),1 teaspoon cayenne,1 tablespoon curry paste (optional – I only use if I have some in the fridge),Salt and pepper,2-3 cups cubed cooked lamb/chicken/turkey,


Using a food processor finely chop the onion, celery and garlic (if you don’t have a food processor just chop really fine)

Melt the butter in a sauce pan and cook the vegetables until softened but not browned.

Stir in the curry powder, cayenne and thyme, cook, stirring, for 1 minute

Add curry paste (if using) and stir in

Stir in the chicken stock and tomatoes; simmer for 2 minutes

Season with salt and pepper; add more curry powder if desired

For a smooth sauce, puree in the food processor and pour back into the saucepan

Add the meat (lamb/chicken/turkey) to the saucepan; cover and simmer until the meat is heated through (about 10 minutes) adding a little more stock if the sauce is too thick

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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