Curry 'Essence'

Ingredients
1 tbsp sunflower oil
50g chopped onion
2tsp good quality Madras curry powder
1 heaped tsp tomato purée
150ml red wine
120ml water
1 bay leaf
salt, sugar, a touch of pepper
juice of ½ a lemon
2 tbsp apricot jam or mango chutney

Method
1. Heat the oil in a pan and gently stew the onion until transparent.

2. Add the curry powder and cook for a few minutes longer. Stir in the tomato purée and cook for a few moments, then add all the other ingredients. 

3. Bring to a simmer and cook for 10-15 minutes. 

4. Strain through a fine sieve, pressing it through with a ladle. Allow to cool.

Use

Flavouring for salad dressings and sauces e.g. coronation chicken - will keep for 3 to 4 weeks in a screw top jar in the fridge.

Status

Haven't tried it yet.