I don't mind what country it comes from but I also expect to have enough chillies in it to make me sit up and take notice.
It has honestly taken me years to perfect the flavours. For years I randomly threw in cumin, coriander without a clue what I was doing. And adding water as I didn't want tomato paste or cornflour as a thickener ended in a wet disaster!
I then found out that if you puree onions and let them cook on a very low heat in some butter for about 45 minutes...they make the sauce. You then add the spices and a touch more butter and leave again. Then add stock and leave to simmer. Its a true time consuming labour of love but if you like curry as much as I do without the bother or expense of a takeaway, its worth every minute. The curry in the picture above is an Ethiopian Berbere spiced Chicken curry - the recipe for the spice mix is on my website www.julesdinnertable.co.uk - check it out!
