Missing taste...........here goes

[blade1212]

Like many of you, I've spent years trying loads of different base + final sauces but they were always a little lacking. Here's the secrets I think are key

For the base
1. Use a good, subtle base sauce  - add 2 or 3 tbl liquid chicken stock in addition to the usual onion, garlic, ginger and tomato mix.
2. Keep spices to a minimal - tumeric, cumin, corriander, chille powder per the recipe.
3. Use a jar of Passata instead of tinned tomatoes - less bitter.

I prefer to fry the onions first, then add the water (keeps the smell down)


For the final curry
1. Add a few tbls base sauce to a few tbl oil
2. Add cooked (or raw) chiken - cook as required
3. Add 1/2 tsp cumin, 1/2 tsp corriander, 1/2 tsp garamasala (methi optional) and fresh and/or powerded chilli
4. add 2tbl Tomato ketchup <----------- this makes a HUGE difference
5. add a couple of ladels of sauce
6. 1 tsp salt
7. add a few tbl fresh corriander

Use good quality spices - I love Gatco.

In summary, keep the spices subtle (use sparingly) and add Ketcup to the base just after the dry spices. Don't add dry spices after the ladels of base sauce - this ruins it.

Good luck.......

[ghanna]

Hi ,Blade1212
Nice post
DO you fry the onion until it reach the brown stage or just for a few minutes ?
Yes you are right ,the passata is less bitter than the tomato.
I am going to try it
Thanks
ghanna

[blade1212]

Hi.

I fry the onions on a medium heat for about 20mins until soft but not brown. Then I add the chopped garlic and ginger and fry for another 10mins, keeping it moving from time to time to stop it burning. Add the spices, then passata, then water and blitz with a hand processor and cook for about another hour.

[Curry King]

In summary, keep the spices subtle (use sparingly)

I agree with this especially for the base. 

I prefer my base now without to much overpowering flavour which can be added when you cook the curry.

[CurryCanuck]

Chefs Note -
The seeds in tomatoes impart the bitterness...if you remove the seeds from fresh tomatoes it will impart a far smoother and palatable taste to any base sauce .