I am on the constant hunt for the perfect curry recipe. I think I have nailed it this time. I will be straight up, this recipe takes a while to make but it’s worth the effort. Oh I nearly forgot to mention that this recipe is a hybrid of two cookbooks: The Curry Secret and Good-Food Best Ever Curries and also some of my own finishing touches. The curry sauce recipe makes the base of about 8 meals. I used enough for 4 meals and froze the rest.
This sauce recipe makes approximately 8 main course dishes.
2lb (900g) onions
2oz (50g) green ginger
2oz (50g) garlic
2 3/4 UK pints (3/12 US pints/1.57 litres) water
1 tsp salt
1 tin (8oz/225g) tomatoes
8tbsp vegetable oil
1 tsp tomato puree
1 tsp turmeric
1 tsp paprika
Curry Core Ingredients
4 tbsp. vegetable oil
2 US cups curry base
1 tbsp. curry paste (I used korma)
1 large chicken breast
1 onion sliced
400g can chickpeas, drained and rinsed
50ml of cream (I used thickened cream)
Curry Base- Stage 1
1. Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly cop the ginger and garlic.
2. Put the chopped ginger and garlic into a blender with about 1 to 1 1/2 UK cups (1 US cup/275ml) of the water and blend until smooth.
3. Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.
4. Add the salt and bring to the boil. Turn down the heat to very low simmer, with the lid on, for 40-45 minutes. Leave to cool.
Curry Base- Stage 2
1. Once, cooled, pour half of the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least 2 minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions.
2. Wash and dry the saucepan. Freezing is best done at this stage.
Curry Base-Stage 3
1. Open the can of tomatoes, pour into the rinsed blender jug, and blend. Again, it is important that they are perfectly smooth, so blend for about 2 minutes.
2. Into the clean saucepan, put the oil, tomato puree, turmeric, and paprika.
3. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes.
4. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer. You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
5. Keep simmering and skimming for 20-25 minutes, stirring now and again to prevent the sauce sticking to the bottom of the sauce. Use immediately or cool and refrigerate for up to 4 days.
Curry Core Method
1. Heat 2 tbsp. of the oil in a frying pan, then add the chicken chunks and fry for a few minutes to brown, stirring. Remove the chicken from the pan and fry off the onion. Add in the curry paste and fry it off for a couple of minutes.
2. Add the chicken back to the pan and then add in the curry sauce and chickpeas. Cook the chicken for about 10 minutes until the meat is almost cooked through,
3. Stir in the cream a little at a time to prevent it from separating. Stir in the spinach and cook until it has wilted. Serve it with rice or naan or both.