Makes 8-9 cups sauce

Ingredients:
1 tablespoon olive oil or coconut oil
4 medium onions, diced
2 teaspoons salt
4 teaspoons minced garlic
2 teaspoons minced ginger root or ginger paste
4 teaspoons turmeric
4 teaspoons curry powder
2 teaspoons cumin
2-3 teaspoons garam masala
4 teaspoons white or brown sugar
3 tablespoons fish sauce
1-3 tablespoons Thai red curry sauce**
1 teaspoon Berbere – optional (for heat)
4 cups canned crushed tomatoes
1 can unsweetened coconut milk (add when canning or if you prefer add when serving)
2 cups water

Method:
On medium heat in large saucepan or wok heat 1 tablespoon oil.
Add the diced onions and salt. Stir and fry until the onions are golden.
Stir in the garlic, ginger all the spices including the Thai Red Curry Sauce if using.
Continue to fry and stir until the spices are mixed and the onions are coated.
Add the fish sauce and the canned crushed tomatoes. Bring to a simmer, stirring well.
For canning the sauce needs to be thinned a bit so stir in 2 cups water. Mix well. At
this point you may pressure can the Butter Chicken Sauce or if you prefer stir in a can of unsweetened canned coconut milk.
Taste your sauce and adjust seasonings to your preference.
Pour into pints filling to 1 1/4″ headspace. De-bubble, wipe rims clean.
Add lids and ring bands to finger tight.
Process pints at 75 minutes at pressure for your altitude. Quarts for 90 minutes. When jars are cold shake to mix ingredients.
Notes:

To servie use can heat of with cooked chick peas,, chicken or other meat . Add a little spinach if you like. If you didn’t add the coconut milk at canning then stir that in as well when heating.

** If you don’t have Thai red curry sauce you can use Sambal Oelek or Berbere an Ethiopian spice. Add a little at first and taste as these can make it pretty spicy.