Curry Paste:

10 g cilantro leaves

1 onion medium-sized

30 g ginger root peeled and grated

2 garlic cloves

1 tsp ground cumin

1 tsp ground coriander

1 lemon juice only

1 tbsp curry powder heaped

1 tbsp paprika heaped

1 scotch bonnet pepper de-seeded

Sauce:

1 tbsp coconut oil

200 ml tomato passata or sauce

250 ml Emma UHT Coconut Milk 1L, 18% Fat

1 tsp garam masala

1 tbsp brown sugar heaped

½ lime juice only

1 vegetable stock cube

Curry Paste

1. To make the curry paste, first heat a pan and when hot, add the ground cumin, and ground coriander seeds to the pan. Roast for a few mins (2 – 3 minutes) until they are fragrant. Stir constantly to prevent the spices from burning. Remove from heat.

2. Add all the ingredients for the curry paste into a food processor. Pulse until you achieve a paste-like consistency.

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Curry Sauce

1. To make the curry sauce, place a wok on medium heat until the wok is hot. Then add the coconut oil to a wok. Allow the oil to get heated and then add the curry paste. Fry on medium heat for about 3 – 5 minutes, stirring constantly to prevent burning.

2. Slowly add the tomato sauce, and then add the Emma UHT Coconut Milk 18%. Cover and allow the sauce to come to a boil. Then reduce the heat to low/medium, add the vegetable stock, uncover slightly and allow to simmer for about 30 minutes.

3. Then, add the brown sugar, lime juice and garam masala. If you are serving with baked tandoori chicken, add the already baked tandoori chicken now and allow to simmer for another 10 minutes.

4. Garnish with the chopped cilantro leaves and serve with Ugali as is the traditional way of eating this dish or with steamed rice.

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