Combine the ginger and garlic and 100ml of water and blitz in a food processor to make a paste.
Heat the oil in a pan or the slow cooker insert if compatible and add the plum tomatoes, tomato puree, tumeric, paprika and salt if using.
Cook for around 5 minutes.
Add the garlic and ginger paste.
Cook for around 5 minutes.
Add the onions and stir well.
Add the hot chicken and vegetable stock.
Cook for 8 - 10 hours on the low setting of the slow cooker.
Once cooked allow to cool.
Blend thoroughly until as smooth as possible.
The finished sauce should have a soup like consistency.
Portion out into 1 cup (250ml) portions.
Freeze for no more than six months.
