Fast Indian Curry Sauce

I was in the kitchen a couple of nights ago and I was craving Indian food, exhausted, and trying to figure out how to add some pizazz to a rotisserie chicken. The problem…I needed a dairy free sauce. A lot of Indian cooking contains yogurt. Here is the spur of the moment, quick, dairy free sauce I came up with. Enjoy!

From My Kitchen to Yours,

Lauren E.

Serves: 2

Time: 10 minutes


  • 1/2 – 3/4 cup canned coconut milk
  • salt and pepper to taste
  • 2-3 TBSP minced white or yellow onion
  • 1 grated garlic clove
  • 1/2 tsp minced ginger (I used The Ginger People Organic Minced Ginger)
  • 3/4 tsp – 1 tsp curry powder
  • 1/4 tsp corriander
  • 1 dried Sanaam Chili Pepper or small pinch of cayenne (Penzeys Spices carries these chilis)
  • A few drops lemon juice, start slow and add more acid to taste.
  • ghee for sautéing


  1. Mince onion and set aside.  Grate garlic clove and set aside.
  2. Turn burner heat to medium and heat skillet.  Add ghee when the skillet is hot to heat.
  3. Add minced onion and dried chili pepper to the heated ghee and sauté onion until translucent about 3 minutes.
  4. Add grated garlic and minced ginger.  Cook until fragrant, about 30 seconds.  The minced ginger might splutter at you when add it to the skillet.  I just removed the skillet from the heat momentarily when this occurred and continued to stir.
  5. Add coconut milk and reduce heat to a simmer.
  6. Add curry powder and coriander.
  7. Add salt and pepper to taste.  Taste sauce so you know where you are at in the seasoning process.
  8. Add a few drops lemon juice and taste the sauce.  This should brighten up and enhance the flavors. Add more acid if needed.  Think about adjusting the salt and pepper again too.
  9. Let sauce simmer about 5 minutes, taste again, adjust any seasoning if needed one last time.
  10. Serve over chicken, fish, veggies, or rice.

Note:  Sauce will thicken as it cools.