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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
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
Total Carbohydrate 9.4g 3%
Dietary Fibre 2.6g 10%
Sugars 4.0g
Protein 1.8g 3%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.
Print     Serves: 4 sauce servings     FavoriteLoading Add to My Favourites
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
  1. Prepare the base gravy. Fry the spices in the ghee for 30 seconds.
  2. Add the onions and the garlic & ginger paste and stir-fry for 5-7 minutes until the onions start to brown.
  3. 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.
  4. Remove the lid and simmer for a further 15 minutes.
  5. 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!
  6. 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.
  7. 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, …