KK Fine Foods Plc is a well-known brand in the UK for its range of Indian and Asian cooking sauces, chutneys, and ready-to-eat snacks. This guide focuses on their popular curry sauces and how to turn them into a quick, flavourful meal. It works because these sauces are designed to be a convenient base, letting you add your own protein and vegetables for a fresh, homemade taste.
Ingredients
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 garlic cloves, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 jar (about 12 oz / 340 g) KK Fine Foods curry sauce (e.g., Tikka Masala or Korma)
- 1 cup (240 ml) water or chicken stock
- 1 cup (150 g) frozen peas
- Salt and freshly ground black pepper, to taste
- Fresh cilantro (coriander), chopped, for garnish
Instructions
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the garlic and ginger, and cook for 1 minute until fragrant.
- Add the chicken pieces and cook until they are lightly browned on all sides, about 5-7 minutes. (The chicken will not be fully cooked yet.)
- Pour in the KK Fine Foods curry sauce and the water or stock. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook gently for 15 minutes, stirring occasionally.
- Stir in the frozen peas and cook for another 5 minutes, until the peas are heated through and the chicken is cooked to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.
Tips
- Substitute protein: Use 1 lb (450 g) of paneer (cubed), firm tofu, or chickpeas instead of chicken. If using paneer or tofu, add them in step 6, just to heat through, as they need no cooking.
- Adjust heat: KK Fine Foods sauces vary in spice level. If you prefer a milder dish, choose a Korma or Butter Chicken sauce. For extra heat, add a finely chopped green chili or a pinch of cayenne pepper along with the garlic and ginger.
- Don’t skip browning: Browning the chicken and onions adds depth of flavor that makes the sauce taste less like it came from a jar. Take the extra few minutes to do it properly.
- Common mistake: Adding too much water can make the sauce thin. Start with 1/2 cup (120 ml) and add more only if the sauce becomes too thick while simmering.
Serving Suggestions
Serve the curry over steamed basmati rice or with warm naan bread for soaking up the sauce. A side of cucumber raita (yogurt with cucumber and mint) or a simple green salad with lemon vinaigrette balances the richness nicely.
Variations
- Vegetable Curry: Swap the chicken for 2 cups of mixed vegetables like cauliflower florets, bell peppers, and green beans. Add them in step 6 and simmer until tender-crisp.
- Creamy Coconut Curry: Replace half the water with coconut milk for a richer, slightly sweet sauce. This works especially well with a Korma or Madras sauce.
- Slow Cooker Method: Brown the onion, garlic, ginger, and chicken as directed, then transfer to a slow cooker. Add the sauce and water, and cook on low for 4-6 hours or high for 2-3 hours. Stir in peas 30 minutes before serving.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The curry will keep for 3-4 days. To reheat, place in a saucepan over medium heat, stirring occasionally, until bubbling and heated through to 165°F (74°C). You can also microwave individual portions in 30-second bursts, stirring in between. The sauce may thicken upon standing; add a splash of water or stock when reheating if needed.
Frequently Asked Questions
Can I use this sauce as a marinade? Yes, the KK Fine Foods sauces make excellent marinades for chicken or paneer. Coat the protein and let it marinate in the fridge for at least 30 minutes (or up to 24 hours) before grilling or baking. Discard any leftover marinade that has touched raw meat.
Is KK Fine Foods sauce gluten-free? Many of their sauces are gluten-free, but always check the label on the specific jar you purchase, as some varieties may contain wheat or barley. Look for a gluten-free certification if you need it.
Can I freeze the finished curry? Yes, this curry freezes well. Let it cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
What if my sauce is too spicy? To tame the heat, stir in a few tablespoons of plain yogurt, coconut milk, or a teaspoon of sugar. Add these in small amounts, tasting as you go, until the heat is balanced.
How long does an open jar of sauce last in the fridge? Once opened, the jar should be refrigerated and used within 3-4 days, according to the manufacturer’s instructions. Always check for any signs of spoilage before using.
Can I add extra vegetables to the sauce? Absolutely. Add diced bell peppers, zucchini, or spinach in step 6, adjusting the simmer time so the vegetables are cooked but still have some texture. For leafy greens like spinach, stir them in just before serving.
Related
- Best Boneless Chicken Breast Crock Pot Soup Picks
- Chuck vs Arm vs Rump Roast: Which to Pick?
- Crock Pot Dinner Tonight: Easy Slow Cooker Recipes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).