Finally tried this without the use of a jar or packet. Flavour was good, it was a little more spicy than expected. I'm not versed enough in spices yet to work out how to reduce the heat. Then again, I find Greggs sausage rolls spicy so perhaps not the best judge ;)
Ingredients
6 chicken thighs, chopped, or diced lamb
1 onion, sliced
3 cloves garlic, minced
1 sweet red pepper, sliced
2 tbsp oil
1 1/2 tbsp curry powder
1 1/2 tbsp ground coriander seeds
2 tsp ground cumin
2 tsp ground turmeric
1 1/2 tbsp garam masala
200ml double cream
250ml tinned coconut milk
20g ground almonds
2 tsp sugar
Salt, to taste
Method
Mix the spices and add some water to make a paste.
Heat the oil in a saucepan over a medium heat.
Add the onion, garlic and spices and cook until softened
Add the coconut milk, double cream, ground almonds and the sugar.
Simmer for 5 minutes.
Take off the heat and allow to cool to room temperature.
Place the contents and sliced peppers into a food processor and blend until the sauce is smooth.
Place the chicken/lamb into the pan and brown off (I miss this step with chickin as I prefer it softer).
Add the sauce.
Bring up to a simmer slowly and cook for 20 to 30 minutes or until the meat is cooked (lamb will need longer to tenderise so keep the heat low and slow).
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