For the time of year that's in it, here is a blow-your-mind curry sauce recipe. It can be used for raw meat or is perfect for leftovers
2 large onions
2 cloves of garlic
Piece of ginger (size of half your thumb) chopped finely with skin on
Good shake of sea salt
2 tbsp vegetable or sunflower oil
Blitz the above in a food processor or one of those small blenders. I got a cheap one in Lidl and it's a cracker for making pesto and other type sauces. When it is a paste remove and place in a bowl.
Then to your blender add a tablespoon each of cumin and coriander (seeds or already ground), a half teaspoon of mustard and fenugreek seeds and blitz again and add to your paste above.
Add 2 teaspoons of turmeric, and chilli powder or fresh chillies depending on how hot you like it as well as an additional teaspoon of garam masala, pinch cinnamon and of mace blades. Then add in 5 cloves, 5 cardamon pods, a cinnamon stick and some curry leaves and galangal (one small piece) if you can get it.
If you are using raw meat such as chicken then mix the pieces of meat into the above paste and leave to marinate for a few hours or overnight in the fridge. I use about 8 good sized chicken breasts for this quantity of spice paste. To cook just pour it into a large pot and heat with no oil or any other liquids stirring continuously to heat the spices in the mix. Then add in some water or stock if you prefer or a tin on tomatoes. Simmer until the meat is tender and add some coconut milk stirring continuously so it does not split. Either serve immediately or leave sit for a day for the flavour to improve.
For cooked meats such as turkey then make the sauce by frying the onions and spices until well cooked and browned stirring continuously to prevent it sticking or burning. Add in your liquid as above and simmer for an hour or until it reduces and thickens. Add your coconut milk (half tin) and then finally add the cooked meat and heat until the meat is piping hot. Serve immediately with basmati rice, naan and poppadoms and some chutney.
The measurements I have given here are approximate. I usually just shake in the quantity I want and judge by eye. But the beauty of a recipe like this is, it works whatever and the quantities you use depend on your own taste. After a while you get skilled in measuring by eye.
Christmas Leftover Recipe Ideas Turkey Curry Homemade Curry Paste Food