Basic Curry Sauce
1 onion, peeled and chopped
50g ginger root, peeled, roughly chopped
1 green chili, deseeded ( or add seeds for extra heat)
3 cloves peeled garlic
2 teaspoons medium curry powder
1 tablespoon olive oil
400g chopped tinned tomatoes
250ml water
Place the onion, ginger, chili, garlic and curry powder in a jug and blend with a stick blender to a smooth paste.
Heat the oil in a saucepan and fry off the paste for 2 minutes.
Add the tomatoes and water and simmer for 15 minutes.
This is the base sauce - make loads and will keep in the fridge for up to 2 weeks. Or can be bagged and frozen - defrost before using.
Chicken Curry Sauce - serves 4
750g chicken pieces - use boneless thigh or breast
1 tablespoon olive oil
250ml chicken stock ( made with 1 cube)
Half of the curry sauce from above
1 tin coconut milk or 4 tablespoons natural thick yoghurt
Heat the oil in a large frying pan or saucepan.
Add the chicken and cook to seal.
Add the chicken stock and curry sauce and simmer for 20 minutes or until chicken is cooked.
Add the coconut milk and cook for another 5 minutes.
If using yoghurt, add and turn off the heat and serve immediately.
For a vegetable curry, fry off chopped courgette, peppers, mushrooms etc add vegetable stock, the curry sauce and simmer for 20 minutes.
Add a tin of chickpeas and then the coconut milk or yoghurt as above.
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