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How to make Indian curry sauce
oil – 2 tbsp
margarine – 1 tbsp
ginger root – 1 tbsp
garlic – 4-5 cloves
cinnamon (ground) – 1 tsp
black pepper (ground) – 1 tsp
coriander (ground) – 2 tbsp
cumin (ground) – 2 tbsp
turmeric (ground) – ½ tsp
cayenne pepper – 1 tsp
2 red chilli pepper
cilantro – 7 stalks
yogurt – 120 ml
water – 500 ml
Indian curry sauce recipe directions:
Heat oil and margarine in a small skillet or pot over medium high heat.
Add onion and saute until very brown, 10 to 15 minutes.
Add ginger and garlic to the pot and saute for 2 minutes. Season with cinnamon, pepper, ground coriander, cumin, turmeric and cayenne pepper. Simmer over medium heat until the liquid evaporates.
Cut the tomatoes, the chilies and the coriander stems into large pieces, add the parsley and finely puree. Add to the pot and simmer until thickened.
Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Pour hot water and bring to a boil. Cook for another 2-3 minutes.
Serve curry sauce with chicken and naan bread in deep plates.