We make this Curry in Roots By the Gallons! Our Customers order it for a warming lunch or sometimes order a bulk amount and take it home for dinner, there is a lot vegetables in this sauce so it very nutritious and filling.
The Curry sauce its self is Veggie, if you want you can add Meat or Prawns. I like to cook my Chicken Separately rather than adding it to the sauce raw as I think the chicken dilutes the thick sauce whiles cooking, also if you leave the chicken too long it can end up going really stringy and dry.
Serves 4 large portions
2 Tablespoons of Olive Oil
1 Onion sliced
2 cloves of garlic crushed
1 thumb size piece of Ginger grated or blitz in a food processor
1/4 teaspoon of Black onion seeds or Nigella seeds
1 Packet of Coriander Leaves picked off for later and stalks chopped finely for the base of curry
50g of very good quality Curry Powder, (we use mr bells curry powder from the english market).
2 tins chopped tomatoes
Pinch of sugar
1 Sweet Potato diced in to small cubes
1 tin of Full Fat Coconut Milk
Handful of Baby Spinach
1 tin of Chickpeas
1/2 Packet of Mange Tout chopped
4 x 120g Breasts of Chicken baked in a hot oven with some olive oil and salt for 28 minutes on 170 degrees
Heat oil in a pot sauce add the Onion, Ginger and Garlic with Nigella Seeds and Coriander stalks until very soft.
Add Curry Powder and stir through add a pinch of sugar.
Then stir in 2 tinned of tomatoes and 1 tin of water bring to the boil and simmer for 4/5 minutes. stirring all the time to avoid the base of the pot burning.
Tumble in the Sweet Potatoes and Coconut Milk, Spinach and Chickpeas.
Cook for a further 20 minutes or until the Sweet Potato is cooked
Finally add you Mange Tout and chopped Coriander.
Taste for seasoning & add diced chicken if using
Serve with Basmati Rice , Wedges of Lime,
Tip, If the curry is too think add some more coconut milk or even hot water, if you like curries milder reduce curry powder and ginger in the base, if you like it spicer add a red chilli to the base.