TOTAL TIME (PREPPING & COOKING)
Stove top - 50 minutes
Thermomix - 50 minutes
Slow cooker - varies
YIELD
Approx 1 lt of curry sauce to go with 1.2 kg raw meat, seafood or vegetables.
SAUCE INGREDIENTS
75 ml Ghee
400 g onion peeled
40 g ginger garlic paste
1 sachet Chilli Farm's bhuna curry spice mix
150 g Greek yoghurt Brownes
75 g fresh tomato
200ml Water
Dairy-free
- Replace yoghurt with Garden supreme or Ayam coconut cream
Note
1.Please be aware Chilli Farm's spice mix sachet includes salt.
2.The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.
STOVE TOP COOKING INSTRUCTIONS
Build up the curry flavour by adding ingredients at various intervals of cooking process. Cook the meats/veggies separately then simmer in the sauce. Prepare full sauce recipe and freeze surplus in portions to suit your needs. Scroll down for information on cooking meats or vegetables.
1.Gather all ingredients.
2.Chop peeled onions to a puree consistency. About 45 seconds in a food processor or a blender, set aside.
3.Blend ginger, garlic to a smooth paste. Use water as required. Water used is from the total water amount from the recipe, set aside.
4.Heat oil in a sauce pan.
5.Add onion and cook until it turns light brown.
6.Add ginger/garlic paste and cook until oil comes to the top.
7.Add spice mix sachet and cook on low flame until oil comes to top. If it is sticking to the pan then add a little water from the total water amount from the recipe.
8.Add fresh tomato, yoghurt, lemon juice cook until small bubbles start to raise.
9.Switch off the flame, stir well rest it on closed lid for 10 minutes.
THERMOMIX COOKING INSTRUCTIONS
Enjoy the unattended cooking with thermomix. Add all ingredients at once and let the thermomix do the perfect curry sauce. Prepare full sauce recipe in thermomix and freeze surplus in portions to suit your needs. Cook the meats/veggies separately on stove top prior to simmering in the sauce. Scroll down for information on cooking meats or vegetables.
1.Gather all ingredients
2.Rough, small chops of peeled onion and tomato
3.Add all ingredients and blend - speed 10, time 30 seconds. Make sure lid is tight so it does not spill over. If you wanted to make it to a smooth consistency, then blend for a minute.
4.Cook - REVERSE MODE speed 3, temperature 100, time 40 minutes - place spatula in.
SLOW COOKER COOKING INSTRUCTIONS
Add all blended ingredients at once and let the slow cooker do the perfect curry. To get more flavour from your slow cooker, you should always brown meat in a skillet before adding it to your slow cooker as meat juices can alter the flavour of cooked curry and also to prevent the meat from clumping up or from adding excess grease to your cooked curry. Some slow cookers have browning or searing function.
SAUCE ONLY IN SLOW COOKER
1.Gather all ingredients
2.Rough, small chops of peeled onion and tomato
3.Add all ingredients to a blender and blend to a puree consistency
4.Add blended puree to slow cooker, set high for 3 hours
SAUCE WITH MEATS/VEGGIES TO SLOW COOKER
1.Brown the meats in a skillet or within the slow cooker with browning or searing function
2.Add the blended sauce
3.Time required for cooking meats varies based on the amount and type of meat. Exercise general guidelines from your slow cooker manufacturer
STOVE TOP COOKING MEATS
Suggested method: boil 1 kg meat with 5 g turmeric, 10 g salt and enough water to cover meat. Once fully cooked, drain meat, add to sauce and simmer.
STOVE TOP COOKING POTATO
Suggested method: boil 1 kg potato with 5 g turmeric, 10 g salt and enough water to cover potato. Once fully cooked, drain potato, add to sauce and simmer.
STOVE TOP BLANCHING VEGETABLES
Suggested method: For 1kg vegetables boil 1.5 lt water with 5 g turmeric, 10 g salt. Once water fully boiled, drop vegetables for a few minutes, drain vegetables, add to sauce and simmer.
SPICE MIX INGREDIENTS
Cumin, cinnamon, coriander, turmeric, salt, black cardamom, green cardamom, cloves, star anise, mustard and jaggery. Medium and hot versions include Kashmiri chilli and black pepper.
preservatives-free, msg-free, gluten-free, dairy-free, lactose-free, nut-free, peanut-free, onion-free, garlic-free, egg-free, fish-free, lupin-free, sesame-free, shellfish-free, soy-free.
