Restaurant-Style Curry Recipe

Many restaurants will start their curries with a base masala like this which they make in large quantities. In this video I prepare and use a base gravy to make a Chicken Brummie Masala... 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 Prepare the base gravy. Fry the spices in the ghee for 30 seconds. Add the onions and the garlic & ginger paste and stir-fry for 5-7 minutes until the onions start to brown. 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. Remove the lid and simmer for a further 15 minutes. 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! 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. 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, …