📖 How to cook with Chilli Farms curry sauces?

Cooking Overview

Cooking with Chilli Farms' Curry Sauces is straightforward and convenient, ideal for quick and delicious meals. Our sauces are fully cooked and ready to use, suitable for both slow cooker and stovetop preparations.

To begin, pre-cook your choice of protein, such as chicken, meat, seafood, tofu, paneer, or vegetables. Then, add the desired amount of curry sauce and let everything simmer together to infuse the flavours.

For slow cooker preparation, we recommend browning the meat first for maximum flavour.

Defrosting

As our curry sauce is frozen, it must be defrosted before use:

Refrigerator: Place the sauce in the refrigerator at 4°C or below. It may take about 8 hours or more to defrost a 500ml container.

Microwave: Use the defrost setting, stirring occasionally. It takes about 15 minutes to defrost a 500ml container.

Saucepan: Place the frozen sauce under hot water to loosen, then transfer to a saucepan and defrost over low heat, stirring occasionally

Curry Sauce to Protein/Vegetable Ratio

Recommended ingredient ratios per container:

With raw ingredients: For 500ml sauce container, Use 600g of raw chicken, meat, seafood, tofu, paneer, or vegetables.

With pre-cooked ingredients: For 500ml sauce container, Use 450g of pre-cooked chicken, meat, seafood, tofu, paneer, or vegetables.

Adjust quantities to suit your taste and desired consistency. These recommendations are based on standard curry house practices, ensuring a balanced and flavourful dish.

Serving Suggestions

Curry is traditionally enjoyed with boiled or flavoured rice, such as saffron rice, alongside plain or garlic naan bread.

At Chilli Farms, we offer freshly cooked or frozen cooked rice, raw rice, and frozen naan bread, which can be quickly heated in the oven in just 2 minutes at 200°C.

To complete your meal and enhance the flavours, we recommend serving papadums, raita, mango chutney, and mixed pickle as delicious sides. These accompaniments complement the rich and complex flavours of the curry, adding an extra layer of texture and taste to your meal.Explore our Rice, Starters, and Condiments sections for more options.

Adjusting Curry Sauce Thickness

Our curry sauces are crafted with a thick consistency to elevate your meals. While cooking, you can adjust the thickness to your liking by adding as little water as required. Please note that adding too much water can dilute the flavours and alter the taste of the sauce.

Packaging

Chilli Farms' Curry Sauces are carefully packaged in 500ml containers and snap-frozen to preserve freshness without any preservatives. We prioritise the use of locally sourced, fresh ingredients to ensure our products meet the highest standards of quality and taste.

Pairing Suggestions: Proteins and Vegetables

At Chilli Farms, we encourage you to experiment with different protein and vegetable combinations to find your perfect match:

Chicken (breast or thigh, boneless): Pre-cook and simmer in our curry sauce for a delicious meal.

Paneer (cheese): Cube and simmer in our sauce for a flavourful vegetarian option.

Vegetables: Blanch options like cauliflower, potatoes, and bell peppers, then simmer in our sauce.

Curry and Chips: A beloved British classic. Defrost the sauce, heat it up, and enjoy with your favourite chips for a satisfying meal.

Stovetop Cooking with Pre-Cooked Ingredients

For pre-cooked meats, seafood, or vegetables:Defrost the curry sauce.Simmer the pre-cooked proteins or vegetables in the sauce on the stovetop.Use a saucepan and simmer gently until bubbles rise rapidly.

Cooking with Tikka Chicken

To prepare Chicken Tikka:

Marinate diced chicken in our pre-made Tikka Marinade or create your own using our Tandoori Spice Mix.

Bake or grill the marinated chicken.

Simmer the cooked chicken in our curry sauce for a delicious meal.

Stovetop Cooking with Paneer

1. Defrost the curry sauce.
2. Heat a skillet with a small amount of oil over medium heat.
3. Pan-fry paneer pieces for 3–4 minutes until golden brown.
4. Add the defrosted curry sauce to the skillet with the paneer.
5. Simmer together until bubbles rise rapidly. Use approximately 600g of paneer per 500ml of sauce.

Stovetop Cooking with Tofu

1. Defrost the curry sauce.
2. Heat a skillet with a small amount of oil over medium heat.
3. Pan-fry tofu pieces for 3–4 minutes until golden brown.
4. Add the defrosted curry sauce to the skillet with the tofu.
5. Simmer together until bubbles rise rapidly. Use approximately 600g of tofu per 500ml of sauce.

Stovetop Cooking with Potatoes

1. Defrost the curry sauce.
2. Peel and dice potatoes, then boil in a separate pot with turmeric, salt, and enough water to cover. For 600g of potatoes, use 3g of turmeric powder and 6g of salt.
3. Once cooked, drain and add to the defrosted curry sauce.
4. Simmer together until bubbles rise rapidly. Use approximately 600g of potatoes per 500ml of sauce

Stovetop Cooking with Vegetables

1. Defrost the curry sauce.
2. Bring 1.25 litres of water to a boil with 3g of turmeric powder and 6g of salt.
3. Add vegetables like carrots, beans, or cauliflower and blanch for a few minutes.
4. Drain and add to the defrosted curry sauce.
5. Simmer together until bubbles rise rapidly. Use approximately 600g of vegetables per 500ml of sauce.

Stovetop Cooking with Raw Ingredients

For raw ingredients:Defrost the curry sauce.Boil the raw meat in a separate pot with turmeric, salt, and enough water to cover the meat. For 600g of raw meat, use 3g of turmeric powder and 6g of salt.Once cooked, drain and add to the defrosted curry sauce.Simmer together on the stovetop until bubbles rise rapidly.Alternatively, brown the raw meat in a skillet before boiling for added flavour.

Stovetop Cooking with Seafood

1. Defrost the curry sauce.
2. Add your choice of seafood to the sauce. Use approximately 600g of seafood per 500ml of sauce.
3. Simmer together until bubbles rise rapidly. Be careful not to overcook the seafood.

Slow Cooker Instructions

1. Brown your choice of chicken or meat in a skillet or within the slow cooker if it has a browning function.
2. Add the defrosted curry sauce to the slow cooker.
3. Cook on low heat for several hours until the meat is fully cooked and tender.