- 3 tbsp vegetable oil
- 500g onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 garlic cloves, peeled and chopped
- large knob root ginger peeled and finely chopped
- 2 tbsp Madras curry paste
- 400g can chopped tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn’t burn. Stir in curry paste and cook for another min.
Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.
Shortcut chicken curryHeat 1 tbsp vegetable oil in a pan, tip in 450g skinless chicken breast cut into bite-size pieces and cook 5 mins. Add in 250g cooked potatoes, cut into chunks and 200g frozen spinach. Pour over 1 batch (250ml) Basic curry sauce and cook for 5-10 mins until chicken is cooked through and sauce has thickened. Stir through 3 tbsp thick yogurt and serve. Or substitute the chicken for 500g of cubed lamb steak.