Tomato cardamom sauce from Spice by Christine Manfield
A gentle, fragrant sauce that is well suited to chicken and fish. I use it with roasted chicken and saffron rice pilaf, and it would also be good with Spiced Chicken Sausages.
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Ingredients
- 1 teaspoon Paramount’s Garam Masala
- seeds from 8 green cardamom pods
- 500 ml Brown Chicken Stock
- 2 tablespoons Spiced Tomato Chilli Pickle
- 6 cloves garlic, minced
- 2 brown onions, minced
- 4 red bird’s-eye chillies, minced
- 2 teaspoons minced ginger
- 50 g ghee
- 12 tomatoes
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
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