Transcribed from Kris Dhillon's The Curry Secret, Copyright (C) Kris Dhillon 1989

How To Make The Curry Sauce

For approximately eight main course dishes.
Preparation and cooking time: 1 hr 30 minutes approx.

2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2

See here, Carl, but see also the final post as I forgot to list the oil in the original message.  My quantities are doubled twice in terms of Kris's book : double the quantity of sauce per unit weight of chicken, and double the quantities of spices per unit volume of sauce.

** Phil.

Bring oil and gravy to a gentle boil (Kris suggests a rolling boil, but it will splash everywhere !), add ground chillies, salt and pre-cooked chicken (she pre-cooks in a little of the green sauce with oil, turmeric & paprika for about 10--15 mins), and keep at a gentle boil (see above) for about five minutes.  Reduce the heat, add the cumin & fenugreek, and cook for a further three minutes or so.  At this point I (but not Kris) add some chopped coriander stalks and cook for a further couple of minutes before removing the surplus oil (leaving a little to create the gloss), garnishing with coarsely chopped coriander leaves and serve.  Seems to go well with stuffed paratha, chapatti or pilau rice.

** Phil.