Chip Shop Curry Sauce
- serving for 4
- 1 hour
- pan, blender
For Curry Sauce
Ingredient
large onion 1 pc
garlic 3 cloves
ginger 10 g
tomato paste 1 heaped tbsp
Spice
ground cumin 1 tsp
ground coriander 1 tsp
ground turmeric 1 tsp
chilli powder 0.5 tsp
garam masala 1 tbsp
Liquid
chicken stock 200 ml
coconut milk 1 tin
Sauce & Seasoning
honey 1 tbsp
soy sauce 2 tbsp
cornstarch mixed with cold water 2-3 tbsp
salt to taste
Directions
-
Slice onion, garlic and ginger
-
Soften the onion with a pinch of salt and oil
-
Add garlic, ginger and tomato paste cook out for 3 mins
-
Add the spices and cook out for 2 mins
-
Add stock and coconut milk simmer for 30 mins on low heat
-
Blend smooth then add honey and soy
-
Thicken with cornstarch mix and season with salt to taste
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Garam masala: an Indian spice blend
credit to chefthombateman