Homemade curry paste

You could probably find lots of more authentic curry paste recipes and I don’t pretend to be an expert at Asian cuisine but this is my ‘go to’ base for curries without having to use a shop bought paste or sauce! (I normally just throw spices in but I’ve estimated some measurements for this recipe, feel free to adjust to your own taste/the type of curry you are making)


  • Turmeric powder (2 heaped tsp)
  • Cumin (1 heaped tsp)
  • Ground coriander (1 tsp)
  • Garam masala (1 heaped tsp)
  • Paprika (1 tsp)
  • Cayenne pepper (1 tsp)
  • Chilli flakes (1/2 tsp) (optional)
  • Garlic powder (1/2 tsp) (optional)
  • Ground ginger (1/2 tsp) (optional)
  • Tomato purée (2 heaped tbsp)


  • Mix all of the spices together in a small bowl
  • Add the tomato purée and combine to form a paste (add more if it still seems a little powdery but it should be quite thick)
  • To use the paste simply add to chicken (or your preference of meat/vegetables) and cook the spices out for a few minutes to extract their flavours.
  • Then add your liquid of choice (I normally use tinned tomato’s and around 150ml of chicken stock) and simmer until completely cooked!

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