Recipe for a brilliant Curry Sauce

If you've always loved Curry then this will be good.  If like me you're not sure try this recipe, since I've had it I have become a complete convert to Curry.

This recipe was given to me by an Indian lady who came to give a talk about Curry at a women's meeting I used to attend.

3 tblsp vegetable oil

2 oz onion peeled and finely chopped

1 inch cube of fresh ginger, grated

2 cloves of garlic finely grated

1 tsp cashews/almonds finely grated (I never use this0

½ pint single cream (I always use milk, it works just as well and always in the fridge!!)

1 tsp ground roasted Cumin Seeds

½ tsp paprika/chilli powder

¼ tsp garam masala............equal amounts of cardamom pods, cloves and cinnamon (I'd start with 3 pods 3 cloves and miniscule amount of cinnamon) and grind it yourself.

2 tsp tomato puree

¼ pint chicken stock

1 tbsp ground parsley ( I never use this)

Salt and Pepper to taste (I never add this either!)

Method: Heat oil in pan over medium heat, put in the onions and fry til soft. Add garlic, ginger and ground almonds fry for 1-2 minutes. Add ground cumin, chilli powder, garam masala fry for ½ a min. (This smells fantastic!) Add cream and tomato paste and fry for 1 min. Add chicken stock and simmer for 20mins. This keeps for around 3 days in the fridge, if you can stop people eating it!! It also freezes well.

Since I've had this recipe I have never resorted back to Curry powder, this is much better.