00:06hello there folks and a very warm welcome back to what's for tea and it's lovely to see you all
00:11again and i hope that i find you very well indeed and today i made a big batch of this
00:17lovely curry
00:18sauce which is perfect just for throwing over some chips or rice just for a quick snack or lunch
00:23i wanted to just show you a smooth version but you could add if you wanted cooked chicken beef
00:29pork or any kind of mock meat or veggies you know onions mushrooms peas peppers all work really well
00:36in this sauce and it freezes really well as well so make a big batch freeze it into portions and
00:42when
00:42it thaws just give it a really good whisk to bring it back to life so let me go and
00:47show you how i put
00:48this together so i'll quickly run through everything that i'm using and then we'll put it together we're
00:53going to start off the paste and then bring it together with some stock and a splash of cream
00:58so i've got chinese five spice we've got some ginger and also some garlic puree as well which
01:05i've just run out of so i just had enough and then for the heat i am using cayenne pepper
01:10use as much
01:11or as little as you like to make it spicier or milder i'm also using curry powder so i'm using
01:17a mild
01:18curry powder just because i'm using cayenne as well we've got some tomato sauce or tomato ketchup
01:24and then my chicken stock just a splash of soy sauce as well this is the one that i am
01:30using here
01:31and then we're also going to need a splash of cream just to give it a nice bit of creaminess
01:35some sugar for a wee bit of sweetness and then to thicken it we're going to use corn flour with
01:40a touch
01:41of cold water to make it into a paste so get a kind of low to medium heat going and
01:47then i'm going to add
01:48some oil use whatever oil you prefer to this we're going to add the garlic and also the ginger and
01:55then
01:55you want to fry these off for about 30 seconds to a minute just to infuse your oil you know
02:01you'd have
02:01to cook this for too long and like i said keep it a kind of low to medium heat because
02:06you don't want
02:06to burn anything at this stage so give that a gentle cook and then to this we're going to add
02:12the rest
02:13of the dry ingredients so and with everything else and we're just going to create a kind of paste
02:19with these you know with the oil and the garlic and the ginger so just stir everything together
02:25nice and easy and it will look a bit like soil or earth at this point but don't worry it
02:32will all come
02:33together and then to this we're going to add the chicken stock you can use vegetable stock if you like
02:38but i think the chicken stock gives it a lovely flavor and i'm going to use a whisk just to
02:44get
02:44rid of any lumps that might be in there so just you know give us a really good whisk there
02:49shouldn't
02:49be many lumps you know especially if you're using a whisk so let that cook for about a minute and
02:55then
02:56we're going to add a touch of soy sauce and with this and also some tomato ketchup as well just
03:03for a
03:03bit of extra flavor and sweetness give those a wee whisk through as well and let this simmer away
03:09for about a minute and then we're going to add in the corn flour and water and this is where
03:15your
03:15thickness is going to come from or most of it your cream will help to thicken it as well and
03:21give that
03:21a good whisk together as well again just to make sure everything is well combined and there are no lumps
03:27bring this up to a gentle simmer and then we're going to go ahead and add in the sugar you
03:34can
03:34leave the sugar out if you don't like a sweet curry sauce just leave the sugar out completely
03:38i don't like an overly sweet curry sauce but it really does work well in this recipe lower your heat
03:45as low as it will go and then pop in your double cream and whisk this in very well and
03:52that's you more
03:52or less done so just make sure everything is well combined and it's lovely and smooth of course you
03:59know bearing in mind that you haven't added anything else but if you've added peas or onions or anything
04:04like that obviously it won't be smooth but mine is nice and smooth i'm going to use my spatula just
04:10to
04:10make sure i've got everything off the bottom and off the sides because that's what a lot of your flavor
04:14is so make sure you combine everything well and you want to simmer this for about five minutes
04:20just until it thickens and it will go lovely and thick if you don't want it quite as thick as
04:26this
04:27just add in another splash of water and keep adding water until it's you know at the thickness you want
04:33but i wanted a nice thick curry sauce because like i said this is just to throw over chips and
04:39i'm going
04:39to freeze the rest like i said it does freeze really well but you know freeze it in individual portions
04:45and then give it a really good whisk as it's thawing and heating back up again and it will just
04:50bring it
04:51back to life but yeah perfect curry sauce for chips not the kind of curry sauce i would make if
04:56it was
04:56making an actual chicken curry or something like that i prefer something a bit looser but for chips or rice
05:02for a quick lunch it is just perfect so thank you so much for watching if you're still here and
05:08a huge
05:09thank you as usual to the supporters of the channel over my patreon page and to the channel members here
05:15on youtube as well to anyone who's left me a lovely comment thumbs up the video shared the video hype
05:21the video for anyone who's bought me a coffee or left me a super thanks donation everything that you do
05:28is greatly appreciated and i will catch up with you during the week for another wee video or three
05:34back here on what's for tea so have yourself a fab rest of your day and i'll catch up with
05:39you soon
05:40take care bye now
