Restaurant-Style Curry
Many restaurants will start their curries with a base masala like this which they make in large quantities. I use this to make a Chicken Brummie Masala…
Nutrition Facts
Servings: 4 sauce servings
Amount Per Serving
% Daily Value*
Calories 133
6%
Calories from Fat 99
Total Fat 11.1g
17%
Saturated Fat 1.6g
8%
Unsaturated Fat 9.3g
Trans Fat 0.0g
Total Carbohydrate 9.4g
3%
Dietary Fibre 2.6g
10%
Sugars 4.0g
Protein 1.8g
3%
Cholesterol 0.0mgs
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients
For the base masala
- 1 chopped onion
- 400 g (16 oz) chopped tomatoes
- 2 tbsp garlic & ginger paste
- 1 tbsp paprika
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric
- ½ tsp salt
- 3 tbsp ghee or oil
For the Chicken Brummie Masala
- 600g chicken
- 8 chillies slit lengthways
- 1 tsp sugar
- 1 tbsp mango powder
- 1 tbsp ghee or oil
- Chopped coriander or mint
Instructions
- Prepare the base gravy. Fry the spices in the ghee for 30 seconds.
- Add the onions and the garlic & ginger paste and stir-fry for 5-7 minutes until the onions start to brown.
- Add in the tomatoes, the salt, and 500 ml (16 fl oz/2 cups) of water. Bring to the boil and simmer part-covered for about 30 minutes.
- Remove the lid and simmer for a further 15 minutes.
- Remove from the heat and allow to cool slightly. Process the sauce with a hand-blender in a deep pan or bowl, or process in a food processor. Your Universal Sauce is ready!
- To prepare the curry, brown the chicken in the ghee for 5 minutes. Add the Universal Sauce, the sugar and the mango powder. Simmer for 10 minutes.
- Add in the chillis and cook for a further 10 minutes. Season to taste, then s
Titli’s Tips
You can make a large batch of the sauce and freeze it in curry-sized portions ready for when you fancy a curry. Add various spices to create tomato-based curries which approximate to, for example, rogan josh, bhuna, patia, madras, vindaloo, …
