This curry base is easy to make using only Indian spices which can be bought from most supermarkets. This can be used with any meat, poultry or vegetables you want and is easily frozen to be used when you need it. Read the tips below before you begin to ensure you get the best results for your taste buds.
Make sure to taste the curry regularly you can add more spices if you need to. If you have time, let it simmer for several hours on a very low heat, stirring occasionally and top up with water if it gets too thick. Adding the sugar takes away the bitterness of the spices, you can add more or omit this to your taste.
Ghee is a clarified butter which is used in traditional Indian cooking. It is now widely available either from your supermarket or from a local Indian shop. I insist that you should try to find the vegetable or butter ghee for your curry. I have tried with and without. The difference in taste is huge, it gives a very authentic and rich flavour. Of course for a dairy free alternative, you can use vegetable oil instead.
I prefer to leave the cardamom pods and bay leaves in the curry. It adds to the flavour and can easily be removed before serving if you wish. Although you can eat the cardamom pods as they soften with cooking, the bay leaves are not pleasant to chew.
the best ever home made curry sauce... made it before to have with vegetable biryani... and am now making it again.... absolutely delicious.... - 08 Mar 2013
AMAZING RECIPIE! Recommend for anyone who likes Indian and wants something homemade. also works well with or without ghee. it takes a bit longer than the recipie says but that doesn't really matter. the spice matures well in a slow cooker, and the meat becomes more tender. highly recommend you try! - 01 Sep 2012
Well tasty and I did add all the chilli. Excellent recipe, well done. - 23 May 2015