Saute Sauces

Curry Pot's sauces are developed using authentic Indian spices, retaining the original flavours and aromas that are so essential to the subtle complexities of Indian cuisine. Add our sauces to your favourite meat, chicken, seafood or vegetables for a delicious Indian meal.
Curry Pot sauces are made using fresh local produce and imported domestic spices.

Nutritional Analysis for Sauces.


Flavours

Butter Chicken

Butter Chicken is a classic East Indian curry dish. Traditionalists serve it straight up with chicken, or for a westernized variation, add a little cream.
Ingredients
Onions, tomatoes, water, canola oil, ginger, green chili, salt, chili powder, Garam masala, nutmeg, turmeric, Indian spices

Madras

Our Madras sauce packs a bit of zip with its unique blend of spices. Try it with beef, lamb or chicken.
Ingredients
Onions, tomatoes, water, coconut milk, desiccated coconut powder, green chilies, ginger, garlic, salt, Garam masala, sugar, Indian spices

Preparation & Storage

As the sautéed meat finishes cooking, add sauce as needed. Simmer for 2 minutes.
Keep frozen. Once sauce is thawed, use by a maximum of 5 days.