Indian curry sauce

Brown bite-sized chicken pieces, add the sauce and simmer gently until the chicken is cooked through; the centre should reach 75 °C. Stir now and then so the sauce does not catch on the pan.

Yes. Add firm vegetables such as potatoes, carrots or cauliflower first with a splash of water, cover and simmer until nearly tender, then add quicker-cooking vegetables such as peas or spinach near the end.

It goes well with rice, naan or roti. For a fuller meal, serve it with lentils, chickpeas, paneer, tofu or vegetables.

Stir in yoghurt, cream or coconut milk a little at a time, or add more cooked vegetables or chickpeas. A squeeze of lemon can balance the richness, but it will not remove the chilli heat.

Refrigerate it promptly in a covered container and use it within the time stated on its packaging. You can freeze portions in airtight containers; thaw them in the fridge and reheat until steaming hot, stirring well.

Yes. Freeze it in meal-sized portions in airtight containers, leaving a little room for expansion. Thaw in the fridge and reheat gently, stirring; sauces containing cream or yoghurt may separate slightly.

Use an Indian cook-in sauce for a similar one-pan meal, or simmer passata with onion, garlic, ginger and curry spices for a quick homemade alternative. Add a little water or stock if it becomes too thick.

Not necessarily: “Indian curry sauce” usually suggests a sauce seasoned in an Indian style, while “curry sauce” can mean many different sauces, including sweeter, milder versions. Ingredients and heat vary, so the names alone do not tell you exactly how they will taste.