Basic Curry Sauce (With Chicken)

Basic Curry Sauce (With Chicken)
Yield
4
Yield
4
Basic Curry Sauce (With Chicken)
Yield
4
Yield
4
Ingredients
  • 4each chicken breastlarge dice
  • 1large yellow or white onionscut into quarters
  • 2fl oz vegetable oil or ghee
  • 4ea cloves of garlic – smashed
  • 1inch piece of ginger – finely sliced
  • 1inch carrotsChopped into 1 inch pieces.
  • 1/4cup shredded cabbageChopped
  • 1/4cup red bell pepperChopped
  • water- as needed
  • 2ea tomatoes - finely chopped
  • 3tablespoons gheebrowned butter
  • 1pinch turmeric
  • 1teaspoon cumin powder
  • 1teaspoon coriander powder
  • 1teaspoon ground fenugreek seeds
  • 1teaspoon smoked paprika
  • salt/pepper Salt and pepper to taste
Yield:
Instructions
  1. Cut chicken breast to 2 inch dice, then set aside.
  2. Place garlic, ginger, onion, bell pepper, carrot, cabbage and tomatoes into blender and add enough water to puree nice and smooth.
  3. Now pour the ghee into a large heavy bottomed saucepan and heat until bubbling.
  4. Pour vegetable mixture into pan with ghee.
  5. Allow the vegetables mixture to "fry" - stirring occasionally for about 10-15 minutes. You want to brown the vegetable lightly but not burn them.
  6. After 15 minutes add the spices EXCEPT the turmeric.
  7. Place a lid or foil over the pan and turn the temperature down to low.
  8. Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
  9. After 15 minutes, remove the mixture from the heat and allow to cool slightly.
  10. Once your sauce is to your liking, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
  11. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and ADD CHICKEN, then simmer for a further 15 minutes. Stop simmering if the sauce becomes too thick. Season with Salt and Pepper.