How to Make a British Curry

Curry houses are scattered through London and have become a favorite British meal for a chilly day. British curry is different from authentic Indian and Pakistani recipes, but it makes use of the same basic ingredients. The sauce can be used for both vegetable and meat dishes and is most popular with chicken. Here's how to make your very own version of British curry.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 tablespoons vegetable oil
• 1 large onion
• 2 cloves of garlic
• 1 cardamom pod or the equivalent in ground cardamom
• 8 dried chilies
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 1/2 teaspoon dried ginger
• 1/2 teaspoon turmeric powder
• 1 teaspoon tomato puree concentrate
• 1 teaspoon dried and crushed bay leaves

1. Prepare the onions and chilies. Heat the oil on high heat and saute the onions and chilies until onions are lightly brown.
2. Add the cardamom pod or powder and stir.
3. Lower the heat. Add the garlic and continue stirring for 8 to 10 minutes until garlic is soft and onions are thoroughly cooked and become translucent.
4. Add the spices. Add the cumin, coriander, ginger and turmeric, stirring constantly.
5. Create the sauce. Add 3/4 cup hot water and tomato puree. This will begin to thicken after 20 minutes. Cook on low heat for at least 30 minutes.
6. Add bay leaves at the 20 minute mark. This will add a unique flavor to the sauce.

Tips & Warnings

• Use this sauce with a vegetable sautee for a complete entree.
• Use this sauce with cooked chicken or beef for a classic dish.
• Make it EXTRA hot by using more fresh chilies.
• Cardamom powder can be substituted for the pods.
• You can find most spices at the ethnic grocery store or specialty food aisle at the supermarket.
• Tomato puree concentrate works best for the thick texture you need.
• There should not be any liquid left when the sauce is complete; continue cooking until all liquid disappears.