Make this base tasty curry sauce and use with left over chicken, lamb, beef or turn into a veg curry. Really quick and tasty - great way to use up the remains of the Sunday roast!
Serves 4
Ingredients
2tbsp oil
2 red oinons chopped into half moons
3 fat garlic cloves crushed
1 tsp turmeric powder
1/2 tsp chilli flakes
1 tbsp madras curry powder (or medium for less heat)
1 1/2 tbsp ground coriander
1tsp tomato puree
450g (1 pound) cooked lamb, chicken, pork, beef or any leftover meat or top with a salmon fillet...
200ml (7floz) water
4 tomatoes quarterd (or a tin of chopped tomatoes)
juice of a lemon
1 tbsp fresh chopped coriander
salt to season
rice to serve
Method
Heat oil in a med size casserole dish.
Add the onions and cook on a low heat for 10 mins.
Add the garlic and cook for a minute
Add turmeric, crushed chillies, curry powder ground coriander and tomato puree and cook for another minute.
Add water, tomatoes, lemon juice and coriander and put a lid on, simmer very gently for 10 mins to deepen flavour.
Add the cooked diced meat and stir in well. Return lid and cook on low to warm meat through for 15 mins or until piping hot all the way through the meat.
Serve with rice.
You could add veg instead of meat for a veggie curry. Or add raw chicken thigh or breast to the sauce once completed and simmer very gently until cooked through.
Enjoy!
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