Yorky'S Hot Chicken Curry Sauce - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, crushed or 4 teaspoons pureed garlic
1 piece gingerroot, 40 mm cube, grated or 4 teaspoons pureed ginger
4 fresh green chilies, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
300 g tomatoes, skinned and chopped

Preparation

Heat the oil in a wok or heavy frying pan and fry the chopped onion on a medium heat until golden brown (about 5 minutes).
Add the ginger, garlic and fresh chilies and fry for 30 seconds. Turn the heat down to very low and cook for 15 minutes, stirring frequently to prevent the ingredients burning.
Add the turmeric, ground cumin and ground coriander and continue to cook for a further 5 minutes stirring continuously. Add a little warm water if the spices start to burn. Remove from the heat and allow to cool.
Add the mixture together with 125 ml of water to a blender and blend until very smooth. Add the chopped tomatoes and blend a second or two longer.
Return the mixture back to the wok and cook for at least 30 minutes over a very low heat stirring occasionally. Add a little warm water if the sauce dries out. Remove from the heat and set aside.