- Preparation time
- 30 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Ingredient Item
- Posted by
- Posted on
- April 4, 2016
- 4 Tbsp
- Garlic & Ginger Paste
- 1 Tbsp
- Curry Powder - Mild
- 1 Tbsp
- Turmeric
- 1 lvl tsp
- Chili Powder
- 10 Med.
- Onion - Yellow
- 2 Individual
- Celery Stalk
- 1 Individual
- Bell Pepper - Green
- 2 Lg.
- Carrot
- 1 tsp
- Salt
- 1 1/2 lvl tsp
- Garam Masala
- 1 Can (450g)
- Tomatoes - Canned, Chopped
- 1 Bunch
- Cilantro
- 2 Tbsp
- Knorr 'Touch of Taste' liquid chicken stock concentrate
This recipe is for the ‘Curry Base’ or Gravy used to make Indian Curries. The recipe makes enough for several curry dishes and freezes very well so you can make it advance then thaw as needed. Before freezing remember to keep some out for making your pre-cooked chicken or other meat.
It needs to be made a day before use for the flavors to meld properly.
All measures are rounded spoons unless it says lvl
- Heat oil until hot add the garlic and ginger and fry until brown, keep stirring.
- Add curry powder, turmeric and chilli powder and stir fry. Add some cold water (few tablespoons) when it starts to stick to the bottom of the pan. This frees it up instantly
- Add the onions, carrots, green peppers and celery
- Add salt and garamasala and mix around
- Add tomatoes then add boiling water to cover the vegetables by an inch
- Once up to the boil, add liquid chicken stock and simmer on lowish flame for 1 hour
- Liquidise/Puree - easiest way is to use a hand blender straight into the pot
- Boil hard for 10 mins
- Cook on low for another 5 mins then turn off heat and leave overnight.