Home made curry sauce - storage

[zulander]

Out of the blue I caught a repeat of some river cottage program the othe other day where it had a recipe for a Baked Chicken CUrry it looked good and pretty easy to do, always ideal when your a numpty in the kitchen. So I made the sauce which contains

2 heaped tsp cumin seeds.
2 heaped tsp coriander seeds.
1 heaped tsp fennel seeds.
2 tsp ground turmeric.
2 tsp ground fenugreek.
1 large onion, roughly chopped.
3 large garlic cloves, roughly chopped.
1 large green chilli, roughly chopped.
1 thumb-sized piece of fresh ginger, roughly chopped

and then simmerd it for a good few mins so it vaguely looked like curry. Then i let it cool totally put it in a pyrex just and whacked it in the fridge. Is it safe to use though?? theres no meat in the sauce but i dont know how long these things will keep for and as im off next week i dont want to make my self ill. Ill planning of having it on friday cook the meat seperatly then put the sauce over it and bake it for 20 mins again.... IS that safe? or should i just open a bottle of nandos? cheers

[Fjo]

You mean next Friday?
I'd only refrigerate it for 3/4 days, but you could freeze it for a couple of weeks if you wanted, and just put it in the fridge again the night before cooking.

Just a small thought too, the ingredients look good, especially for a base, but are you sure there was no cream or coconut milk added too? Maybe even just some tinned tomatoes? Otherwise that's going to be a very strong curry. Not necessarily too hot, but very strong without something to run it through.

[Demonwar]

If you are cooking with it, you wouldn't want yoghurt with it straight away. Would curdle with too much heat applied.

[Fjo]

Yeah, yoghurt/cream/coconut milk/tomato, that's added later, during cooking and once the spice blend is heated up again, but not boiling - maybe OP's already thinking along those lines and i just assumed. Either way, what i said about fridge/freezer's still on.

[g8ina]

Fridge, 3-4 days max, otherwise freeze it.

[zulander]

You mean next Friday?
I'd only refrigerate it for 3/4 days, but you could freeze it for a couple of weeks if you wanted, and just put it in the fridge again the night before cooking.

Just a small thought too, the ingredients look good, especially for a base, but are you sure there was no cream or coconut milk added too? Maybe even just some tinned tomatoes? Otherwise that's going to be a very strong curry. Not necessarily too hot, but very strong without something to run it through.

oh hell yes there was a tin of chopped tomatoes and a tin of coconut milk - so with that and the spices and chilli is that still 3-4 days? ill have it tomos if its safe!

[Fjo]

Yeah, just keep the tomatoes and coconut milk separate until cooking together, as above, and that spice mix'll be good in the fridge for a few days. Any more than that and you'll wanna freeze it. If tomorrow's within or on the last of those few days since you made it, no worries.