INGREDIENTS

1 Onion - finely chopped

3 tbsp Butter

500g Passata

3 medium Tomatoes (or

6 small ones)

1 tbsp Tomato puree

Thumb sized piece of Ginger

- grated

3 Garlic cloves - finely chopped

3 Cardamon pods

2 tsp Cumin seeds

1 tsp Mustard seeds

1/2 tsp Fenugreek powder

1/2 tsp Paprika

1 Cinnamon stick

50g ground Almonds

1 tbsp vinegar

100ml Greek Yogurt

Salt and Pepper

EQUIPMENT

Chopping board

Sharp Knife

Large saucepan

Hand blender

METHOD

1. Heat the oil in a large saucepan and add the finely chopped onions. Gently fry over a medium heat for 10 mins until soft stirring occasionally. Don't let them brown.

2. While the onion is frying in a dry frying pan add the Cardamon, Cumin seeds and mustard seeds. Heat until the the spices start to release a lovely aroma.

3. Once the spices have cooled slightly, tip into a pestle and mortar and grind to a fine powder. The husks of the cardamon won't grind down, so remove. Add the remaining spices to the ground spices and stir to mix.

4. Now, back to the onions. Once soft, add the ginger, garlic and tomatoes. Fry for another 5 mins stirring occasionally. If it starts to get a bit dry, add a little water to loosen the mix.

5. Add the spice mix to the onion mix and stir well. Cook for another 2 minutes.

6. Add the Passata, Tomato Puree, vinegar, almonds and 200ml of water. Bring to a gentle simmer and cook for 30 minutes.

7. After 30 mins take off the heat and add the Greek yogurt and mix well.

8. If you want a smooth sauce blend, but feel free to keep it chunky.

This is a great base curry sauce which goes perfectly with our Chicken Tikka recipe.

Make a big batch and then freeze it for when you need a little spice in your life.

Serving

1. Use as a sauce for Chicken Tikka or as a dipping sauce.

2. Freeze in batches for and reheat when you need it.