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Michelle Doyle – “I love this recipe because it is popular with all the family. Normally this recipe comes out for a family get together. Simple and tasty cooking for everyone to enjoy with either rice or chips.”
HANDS-ON TIME 20 MINS
COOK TIME 30 MINS
INGREDIENTS (SERVES 4)
- 4cm piece ginger
- (peeled & finely chopped)
- ¾ garlic cloves finely chopped
- 1 tbsp chilli sauce
- 1 tbsp curry powder (medium)
- 3 tbsp vegetable oil
- 1 bay leaf
- ½ pint chicken / vegetable stock
- 1 small tin or ½ large tin
- of chopped tomatoes
- ½ tsp ground cumin
- 1 tsp turmeric
- 1 onion sliced
- 1 tbsp mango chutney
- 1 tsp sugar
- coriander to garnish
- salt & pepper to season
Place oil in a saucepan and cook sliced onion until it turns brownish.
Add ginger, chopped garlic and cool slightly.
Add curry powder, ground cumin and turmeric and cook for a few mins.
Add chopped tomatoes, bay leaf, some stock, mango chutney, chilli sauce and sugar. Bring to the boil, cover and simmer for approximately 15 to 20 mins.
Cover and cook for another 8 to 10 mins, taste for seasoning and add more stock if required. Remove the bay leaf.
Blend in a processor.
Garnish with coriander.
Serve with chicken, rice or chips.