Variable Curry Sauce

  • 2 onions, sliced thinly
  • 4 cloves garlic, sliced thinly
  • stems from a bunch of cilantro, diced
  • 1 or 2 fresh chiles, finely sliced, seeded or not
  • 2 tsp. turmeric
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. garam masala
  • 1/3 cup toasted almonds, finely ground
  • 1 pound tomatoes, chopped into cubes
  • 1 1/3 cup chicken or vegetable stock
  • 1 or 2 tins coconut milkOptionals:
  • 1 Tbs. ginger, minced
  • cilantro, chopped
  • 1 1/2 tsp. freshly ground cumin
  • yoghurt to swirl throughChicken, pork, beef, fish, vegetables

     

  1. In a large saucepan or deep sauté pan over medium heat, add a tablespoon or so of oil or ghee. When it is hot, add the onion and then the garlic, diced cilantro stems and chile, stirring often, for 20 minutes.
  • Add the turmeric, paprika and garam masala and cook for 2 more minutes.
  • Add the toasted ground almonds and tomatoes and chicken stock and cook for an additional 5 minutes and then put in the coconut milk. Simmer gently for 20 minutes, add the optional ginger and cumin if using, and cook for 15 or 20 minutes more.
  • You can add whatever meat or veg to this sauce, topping it with cilantro and swirling plain yoghurt through.