Chicken korma curry sauce
Last week we posted a recipe for quick and easy chicken korma. This week we have a great recipe if you'd like to try your hand at making the sauce from scratch.
Curry sauce ingredients:
3 large onions, roughly chopped
12 garlic cloves, roughly chopped
8cm piece fresh ginger, roughly chopped
2 tsp cumin seeds
2 tsp fennel seeds
2 bay leaves
1 cinnamon stick
6 tbsp groundnut oil
1 tbsp ground coriander
1 tbsp ground turmeric
2 tbsp tomato purée
1 tsp salt
1. Place the chopped onions, garlic and ginger in a food processor and blitz to make a paste.
2. Heat a large non-stick frying pan, add the cumin seeds, fennel seeds, bay leaves and cinnamon stick and let them sizzle for a minute. Add the oil and, once hot, pour in the paste from the food processor and fry for 10-15 minutes until golden brown.
3. Add the ground spices, tomato purée and salt and pour in 600ml water. Bring to a simmer for 10 minutes until thickened.
4. Leave to cool completely, then divide evenly between three containers, label and freeze for up to three months. Defrost each portion as you need it.