CURRY SAUCE

Ingredients
  • 3 large onions
  • 2 jalapeno peppers
  • Vegetable oil
  • 2 tbsp curry powder
  • 1 tbsp each garlic powder, cumin and ground coriander
  • 2 tsp salt
  • 1 tsp ground ginger
  • 2 14 oz cans unsweetened coconut milk
  • 28 oz. Can diced tomatoes
  • 1 - 2 tbsp liquid honey
  • 1 cup chopped fresh coriander or basil (optional)
Preparation

Coarsely chop onions. Core, seed and finely chop jalapenos. Lightly coat a large saucepan with oil. Set over medium-low heat. Add onions and jalapenos. Stir often until onions start to soften. 8 - 10 minutes. Meanwhile, measure dried spices and salt into a small bowl. Sprinkle over softened onions. Stir often 2 - 3 min. Add coconut milk, tomatoes and 1 tbsp. Honey. Using a wooden spoon, stir in any brown bits from pan bottom.

Bring to a boil over high heat, then reduce heat to medium. Simmer, uncovered and stirring occasionally, until sauce thickens, 20 - 25 min. Reduce heat to medium-low if mixture boils. Remove from heat. Stir in fresh coriander. Taste. Add remaining tbsp hones, if you like. Sauce keeps will, covered and refrigerated, up to 3 months. Defrost and reheat in the microwave. Or place in a saucepan with a little water to prevent burning and stir often over medium-low heat until hot. Add cooked or raw chicken pieces meat or seafood, vegetables, canned lentils or chickpeas. Cook, covered over low heat. Stir often.

 
 
 
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