Basic curry sauce
- Preparation and cooking time
- Makes 1 litre
Make batches of this versatile curry sauce
- STEP 1
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.
- STEP 2
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 CURRY
Heat 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.