Creamy Butter Curry

Creamy butter curry

Time 25 mins | Serves 2

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  • 2 tbsp Butter
  • ¼ cup Tomato paste
  • 1 cup Cooking cream
  • 1 tbsp Sugar
  • 2 tsp Garam masala

Protein suggestion: Chicken, Prawn or Tofu
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  1. Melt butter. Place 1½ tbsp of butter in a large frying pan. Turn heat to high.

  2. Build Curry. Dilute tomato paste with ¾ cup of water. Pour mixture, sugar, and garam masala into pan. Stir till combine.

  3. Add cream. Turn heat down to low. Mix in cooking cream gradually.

  4. Cook. Let curry simmer for 20 mins, stirring occasionally. Add water to achieve desired consistency.

  5. Finish with butter. Turn heat off. Stir in remaining ½ tbsp of butter. Add salt to taste. Set aside.

Serve with a glass of Wolf Blass Gold Label Cabernet Sauvignon.
Fruity with subtle tannins, the wine balances the spices in the curry and cuts through its creaminess.

Recipe by:

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