A Curry Base

It's only fairly recently that we have got a soup maker. I have found it perfect for making the sauce bases for a number of dishes, especially curries. I've generally set the soup maker away while preparing the rest of the curry. On this occasion I made it the day before while I had some chicken marinating in the fridge. The sauce will keep in the fridge for a couple of days. You could freeze it.

Added 12/05/2017 - I tried adding a couple of large dollops of Yogurt to the mix. Very nice.

Ingredients

 

 

Onion - 1 medium sized, roughly chopped.

 

Tinned tomatoes - 400g, chopped or not, it doesn't matter.

 

Ginger - 3 inch piece, peeled and roughly chopped.

 

Garlic - about 6 cloves.

 

Chillies - 2, roughly chopped.

 

Coriander - the stalks from a large bunch. The leaves went into the complete dish.

 

Cumin, Coriander and Turmeric powder - 1 Teaspoon each.

 

Butter - about 25g, or the equivalent in oil.

 

Water - about 200 mil.

 

I don't add seasoning at this stage. That goes into the complete dish.

 

 

The Process

All the ingredients (apart from the butter) ready to be prepared.

Our soup maker takes twenty one minutes and here is the result. Very easy.

This will be linked to some of the curries I do. I used this one for a kind of Chicken Dopiaza.