C45 Curry Base Sauce

This originated from the liquid strained off when bulk cooking the chicken - it was so tasty that I used the same recipe but replaced the chicken with some chicken stock. It is quick and easy to make and produces just 400 ml, sufficient for 2 individual portions of curry. The resulting curry is delicious.

Ingredients

Makes 400 ml	Continued...
3 tbspn oil	½ tspn ground coriander
100 gm onion (prepared weight)	½ tspn medium curry powder
15 gm ginger (prepared weight)	½ tspn chilli powder
15 gm garlic (prepared weight)	½ tspn ground cumin
½ tspn salt	¼ tspn ground cinnamon
1 tspn turmeric	1 tbspn tomato purée
	200 ml chicken stock

Preparation

Chop the onion.
Grate the ginger.
Grate the garlic.
Mix the tomato purée with 2 tbspn of hot water.

Cooking

Heat the oil, in a wok or heavy pan, over a high heat and cook the onion, ginger, garlic and salt for 5 min, stirring regularly.
Stir in the turmeric, coriander, curry powder, chilli powder, cumin and cinnamon.
Stir in the diluted tomato purée.
Stir in 200 ml of chicken stock, bring to a boil, reduce the heat and simmer for 15 min, stirring regularly.
Add sufficient water to make 400 ml.
Allow to cool and blend until smooth.

Notes

This can be stored in 200ml portions and refrigerated or placed in the freezer for future use. (It is quite thick so will need to be diluted with 100 ml of water and warmed before use).

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