The essence of a true thick curry sauce is cooking time and attention to the pot. The basis is the vegetables - onion, garlic, ginger - and the juices from the meat and any added (stocks, tomatoes etc). Cooked slowly and long, the juices will reduce until they meld with the onions, which will disintegrate, and any fat present to form a thick sauce. You know it's good when the fat starts to separate from the sauce. Let it go too long and it will stick and burn
Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine