polar
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recipe needed for a thick curry sauceDoes anyone have one that they use
I have tried 2 so far and both turned out watery and not very nice
Its always better to get somebodys tried and trusted recipe than taking pot luck
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hilda
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aldis tikka masala is lovley, spicy with a creamy undertow!!
i know if your simmering with the lid on ot goes thinner, cos the steam goes back in, so if you can stand the little splashes try simmereing with a top off
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Acorncup
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I don't do it so often these days, but I used to make this curry sauce....
Acorncup’s curry sauce recipe
This is not an authentic Indian recipe, and some of the ingredients sound a bit odd, but I have found by trial and error that they do go well together, to give the right mix of sweet and sour to the curry, and a good colour! It’s great to use with left-over meat from a roast joint. I adapted it from one of my Mum’s old cookery books, years ago. I come from the “bung it in” school of cookery, so my directions are a bit vague. 
1 onion
1 carrot
½ to 1 apple (any type….wrinkly old one is fine!)
1 tbsp cooking oil or butter (approx)
1 tbsp flour (approx)
curry powder to taste (see tin for amounts - I used to use Sharwoods, haven’t seen it in the shops lately though  )
small tin chopped tomatoes
handful sultana or raisins
1 dessp branston pickle or similar
1 tsp black treacle
4 chunks frozen spinach
chopped cooked meat/prawns/hard-boiled eggs (cold lamb is great)
Peel and cut the carrot into slices (half or quarter lengthways first depending on size). Boil it in a pan of water for about 10 mins. (It just WON’T cook otherwise  ). While it is cooking, peel and chop the onion and apple. Fry the onion in the oil, in a large pan, add the apple after a couple of mins.
In a cup, mix the flour and curry powder together. When the onion and apple are browned, add the contents of the cup to the pan and coat the onion and apple. Stir round for a couple of mins (like making a white sauce). Add the tin of tomatoes and some of the cooking juice from the carrot, to get the right consistency (keep the carrot juice to top up the pan if necessary).
Add the pickle , sultanas and treacle.
Add the chunks of frozen spinach and stir gently until they break up.
Cover the pan and cook gently, stirring from time to time. Add more liquid as required. I have found that this improves with longer cooking, 1 hour or more, to bring out the flavours. You may want to add some salt.
Add the chopped meat and heat through thoroughly.
Serve with boiled rice and whatever extras you like…poppadums, chutney etc. 
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chocaholicsanon
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if it is thin at the end add some flour mixed with a little water....
or a bit of cornflower...mixed with water...
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polar
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sounds perfect
thanks a lot x
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bobian
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Acorncup - thats my sort of recipe! I also am a graduate of the "Bung it in" school of cookery!! ...love the wrinkly apple bit....so me 
I'm going to try out your recipe this week.
Just to add that a good way to thicken sauces, casseroles, curries etc is to liquidize a can of baked beans! Other tinned veg work well too depending on the dish eg a tin of ratatouille is good in a tomato based casserole - I also puree a tin of carrots and add to spag bol - thickens and gets a bit more veg into veggiephobe sonny!!
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Acorncup
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ooh do you mean I'm not the only one who has wrinkly apples lying around?
like the tip about whizzed veggies too....I'll try that, thanks
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