Basic curry sauce

• 份量: 1 litre
• 活動時間: 10 M
• 總時間: 40 minutes

食材

3 tbsp vegetable oil

500g onions, finely chopped

6 garlic cloves, peeled and chopped

large knob root ginger peeled and finely chopped

2 tbsp Madras curry paste

400g can chopped tomatoes

步驟

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.

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.

筆記

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.