• 8 garlic cloves
• 60g ginger
• 2 or 3 onions
• Tbsp salt
• Heaped tbsp ghee
• Heaped tbsp tomato puree

Spices:

• 2 tbsp: ground cumin, ground coriander, garlic granules
• 1 tbsp: mild chilli powder, turmeric, asafoetida, brown sugar, salt

1. Roughly chop the onions and boil ion 300ml water until water has gone.
2. Fry with roughly chopped garlic and ginger in the ghee for 10 minutes.
3. Add the tomato puree and cook for 1 minute then add all the spices.
4. Fry for a few seconds then add about 550ml of water.
5. Simmer for a few minutes and then blend.
6. Fill a deep ice cube tray and freeze until you want to use again.

To transform the curry base into a korma:

• 2 x chicken breasts in small chunks
• 4 tblsp full fat Greek yoghurt

1. In a bowl using same spices and same amount as curry base add 4 tblspoons of yoghurt. Marinate the chicken for 20 minutes or the longer you have the better.
2. Put the chicken pieces under the grill for around 5 minutes .
3. Fry some seasoned chicken chunks on a high heat until golden and keep warn in foil.
4. Add in veggies to the pan on a high heat – pop in 2 of your curry ice cubes on a low heat with lid on so that it melts into the veggies nicely.
5. Once melted add in a tin of coconut milk and half a block of coconut cream or half tin of coconut cream along with the chicken and ground almonds.
6. Simmer for 3 minutes and finish with a drizzle of double cream, parsley and toasted flaked almonds. Serve with rice.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey