We're testing to see if a curry tastes better using the base gravy method.
Using a curry base sauce (or gravy) is a method used by many British Indian restaurants to speed up the process of making curry. This curry base gravy can be used for many different types of curry to give a luscious sauce and an instant hit of flavour.
Store this curry base in portions and if you use ready-cooked chicken, you can have any number of curries on the table in 10 minutes!
Free printable recipe is available on our site: www.kitchensanctuary.com/curr...
Ingredients:
120ml (1/2 cup) sunflower oil
1 kg onions (about 6 medium onions), peeled and roughly chopped
8 cloves garlic, peeled and minced
2 tbsp minced ginger
2 tbsp garam masala
2 tbsp ground coriander
1 tbsp cumin
1 tbsp paprika
1 ½ tsp turmeric
1 tsp ground cinnamon
1 tsp salt
1 tsp black pepper
¼ tsp ground cardamom
2 tbsp tomato puree
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 medium carrot, peeled and chopped
400g (14 oz) tinned tomatoes
2 litres (8 cups + 1/3 cup) chicken or vegetable stock (water plus 3 stock cubes is fine)
Method:
1. Heat the 120ml (1/2 cup) oil in a large casserole pan over a medium heat.
2. Add the onions and cook, stirring occasionally for 20 minutes, until they start to brown and caramelise slightly.
3. Add the 8 cloves of garlic, 2 tbsp minced ginger, 2 tbsp garam masala, 2 tbsp coriander, 1 tbsp cumin, 1 tbsp paprika, 1 ½ tsp turmeric, 1 tsp cinnamon, 2 tsp salt, 1 tsp black pepper, ¼ tsp ground cardamom and 2 tbsp tomato puree.
4. Stir to coat the onion and cook for a further 5 minutes, stirring often.
5. Add the red pepper, green pepper, carrot, tinned tomatoes and stock.
6. Bring to the boil, then simmer for 1 hour.
7. Turn off the heat, allow to cool, then blitz to a smooth liquid using a stick blender.
This base makes approx. 2 1/2 litres (approx. 10 cups).
Using the Curry Base Gravy:
I use about 120ml (1/2 cup) per person when making a curry. So if you often make curries for two people, freeze in portions of 240ml (1 cup). If you often make curries for four people, freeze in portions of 480ml (2 cups).
Since this recipe makes approx. 2 ½ litres (approx. 10 cups), this should be enough for approx. 20 portions of curry (1 portion per person).
Heat up the sauce before using it, then ladle it in as an when you need it.
See my Jalfrezi recipe for how exactly I adapted my Chicken Jalfrezi to make a super speedy curry with this curry base gravy. www.kitchensanctuary.com/chic...
#Curry #Recipe #BIR