I make a big pot of sauce as I take my time making it and it freezes well too. Just defrost and add your chicken or lamb, fresh corriander and some Greek yogurt. Sorted 👍
Spices for roasting:
4 Tablespoons Fennel seeds
4 Tablespoons Cumin seeds
4 Tablespoons Corriander seeds
1 Tablespoon Fenugreek seeds
1 Tablespoon Black Pepper corns
1 Cinnamon quill
4 Cardamom pods
Sprinkle of salt
Toast the spices gently over a low heat in a pot or pan. Roasting in oven also works
Allow to cool and remove quill before grinding into a powder to be used in sauce. The cinnamon will get added to your sauce to cook, then removed.
Approximately 6cm fresh ginger
4 large red onions
2 bulbs of fresh garlic
Big bunch of fresh corriander
Chop paste ingredients ( I use food processor)
Add your spices to the paste.
Ingredients for sauce:
Big dollop of butter
4 tins of chopped tomatoes
Approximately 500ml chicken stock
Couple large onions roughly diced
Heat butter in pot, add onions and fry to golden colour.
Add paste and allow to heat through gently so not to burn but to allow the spices to release their flavors.
Add tomatoes and the stock, cover and place in oven, cook on 160 deg for a couple of hours. Switching switch oven off and allow to cool in the oven.
Remove and stir. Allow to rest over night and divide into freezer bags the next day keeping enough out for your first curry.