Combine ingredients into a food processor and blend so it forms a paste. You may need to add more oil if the mixture is too dry, just add a little more at a time until the paste loosens.
Store in an airtight jar in the fridge until you are ready to use it
Heat the oil in a saucepan, once hot add the chopped onions and cook for 5 minutes
Add the meat to the onions and seal. Once sealed, add the curry paste with a splash of water to loosen the paste a little. Stir and make sure the meat and onion is well coated in the paste.
Add the passata to the pan, season with salt, pepper and sugar (taste first, this will depend on the passata, we found 2 teaspoons of sugar was needed).
Stir to ensure all ingredients are combined. Add the milk little by little until the consistency of the sauce is thick, but still a bit loose.
Transfer to the Sakura inner bowl and place inside the Sakura unit. Select the ‘Slow Cook’ feature and set for 2 hours if cooking chicken, or 4 hours for lamb, mutton or beef.
Once ready to eat, double check the seasoning is correct. At this point, you will see if the curry is spicy enough for you or too spicy – if it’s too spicy, add some more milk; if it’s not spicy enough add some dried chilli powder. Serve with fresh coriander sprinkled on top.
Eat with rice and a naan – delicious!