Rich and fragrant masala curry sauce (ideal for turkey leftovers or chicken)

Thick, rich tomato based curry - delicious with leftover meat or fresh cooked fish or meat 

Serves  6

Ingredients

2 tbsp vegetable oil
2 medium onions, diced finely 
4 inches ginger, peeled and grated finely 
5 cloves garlic, crushed
4 heaped tbsp tomato puree
3 tbsp garam masala
1tsp  turmeric
1/2 tsp chilli powder
2 1/2 tbsp brown sugar (or to taste)
1 2 tsp salt (to taste)
2 tins chopped tomatoes 
Turkey leftovers, diced or 12 chicken thighs chopped into quarters
2-3 tbsp of creme fraiche or yoghurt (optional we quite often don’t include) 
coriander leaves finely chopped to garnish

Method:

Heat the oil in a casserole or pan with a lid and fry the onions on medium for about 10 mins until tinged golden. Stir every now and then and be careful they don’t catch and burn but get on with prepping the garlic and ginger and getting other ingredients ready. 

When onions have coloured up nicely add the garlic and ginger for a couple of mins stirring all the time.

 Next pop in tomato puree, garam masala, turmeric, chilli powder, sugar, salt and give a few mins on medium heat, stirring for it to release the spices and flavour up. 

Add the tomatoes plus half a can of water, pop a lid on the casserole dish. If using fresh chicken thigh chunks add now and cook on low for 20 - 30 mins stirring occasionally. 

Cook with a lid on bubbling very gently for up to 40 mins to allow sauce flavour to come out fully (as using thighs the chicken won’t dry out). Check every now and again and add more water if needs thinning a little but sauce should be thick and unctuous.  Taste and add any salt or chilli if needed.

Add the turkey leftovers or cooked meat if using. Warm  until the meat until piping hot then stir through creme fraiche if using or top for serving with a sprinkle of chopped coriander. 

• Enjoy!