simple and easy base sauce
This will be my first posting so i hope you like what im about to post.
may i start by saying most base recipe's seem very complicated, to time consuming, to many ingredient's and to many spice's. to many way's of cooking them, Not profitable for takeaway's or restuarant's, For constructive critisism garlic and ginger definitely turn dish's sour, as does corriander if added in the early stages of cooking.
This recipe is used in most t/a's and restuarant's.
Ok here we go!
Ingrediants: 2 good sized meduim onoin's
2 heap tablespoon's of tomato puree
1 quater of a pint of cooking oil
1 star anise
4 green cardamon's
1 inch peice cassio bark
1 box of mangal chicken curry powder (available at most asian store's)
COOKING; FOR 2 PEOPLE. Peal and chop onion's, add to pan cover with boiling water. Add tomato puree and oil. Simmer until onion's are transparent. Blend mixture, this should now look like a slightly meduim to weak tomato soup and it should taste like tomato soup.(sweetish) add star anise,cardamons,cassia bark, continue to simmer stiring occasionally until the oil is visible. ( red in colour) if its not red there's not enough puree. At this stage add the chicken you require and remove when cooked, i leave it in to save time.
once done let it stand for a while, the smell should really be noticable.
LAST STAGE OFF COOKING:
half chopped cooking onion
half clove of garlic
2 teaspoon's mangal chicken curry powder
Add about 2/3 tbls of oil to a wok or balti dish, On a medium heat fry onoin until it start's to become slightly transparent, add garlic fry until slightly brown, at this stage add 1 tbls of base sauce then 2 heap teaspoon's of mangal powder, cook for about 1 minute, add 2 ladle's of base sauce with chicken simmer for a couple of minutes, lower heat and add a good sprinkling of fresh corriander,DONE.
Last edited by the ham; 17-01-2010 at 09:06 PM.
I posted on Real Curry Recipes so can you!