Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: loveitspicy on February 28, 2012, 11:34 PM
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Back to Base-ics
(http://www.curry-recipes.co.uk/imagehost/pics/9efd517fff5bf508f43b97323e5b773b.jpg) (http://www.curry-recipes.co.uk/imagehost/#9efd517fff5bf508f43b97323e5b773b.jpg)
This is the way we make the base gravy and I will not make it any other way now
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Hi Rich
Superb post there! the gravy pre-blend with the deep rich colour oil on the top looks fantastic. (Not saying that any of the other pictures don't look great too btw ;) )
The chickens that you boil in / for the stock - do you then used / treat the meat as pre-cooked and use it in your curries?
Edit: My stupid - you wrote 'chicken carcases' not whole chickens....
Thanks
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Ha ha ha - solarsplace youve just made me laugh - i do the same you know read a post then suddenly it clicks what has been written - the cooked chicken carcasses actually go to some stray dogs down the road they love em!
Thanks for the comments re the post
best, Rich
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I think its a great idea to add the carcases, must improve the flavour Ive even tried putting wine in mine to add depth may be next beer . Perfet combo Beer and a curry !
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If anybody wants to try a base with a chicken carcass.
http://www.curry-recipes.co.uk/curry/index.php?topic=5674.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5674.0)
I've made Madras, Bhuna, Ceylon, Dopiaza, Jalfrezi, Dhansak with this base and was quite surprised with the results, very nice tasting curries.
Give it a go.
Nice pictures by the way loveitspicy, nicely presented.
Cheers.
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Thank you Unclefrank
i didnt realise you use a carcase as well - I think its the only way to go to get a full flavour in the curry - i think i heard Julian mention something about adding chicken stock on one of his dishes - if its already in the base you dont have to add it
best, Rich
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funny how one thing leads to another chicken wings.Jamie Olivers perfect gravey involves roasting chicken wings with veg to make his stock . the wings would be an easy option . Its got to add flavour !
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Made it a few times now, added a few things and taken a few things out but its a nice base starter so you can add what ever you want to your own tastes. I would, if anybody is going to try it, to stick to the recipe first.
One change i did make was i added 3 apples instead of 1, just for an extra bit of sweetness.
Plus a few others but that's to my taste buds. Yeah Julian has mentioned it in one of his videos.
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An easy way michael.t would be to get a couple of uncooked fresh chickens not frozen from a supermarket - take all the flesh off ie the breasts the wings and the legs use them for whatever and then you are left with the carcasses - chuck them in a pot with some veg, stock cubes and boil - job done!
You then can cubes up the breast marinade it in some G/G, a spoonful of cumin, curry powder, turmeric and a small pot of yogurt - stir it all up and leave covered for a couple of hours or put in the fridge. Then put some boiling water in to just above the chicken level and bring back to the boil for about 4 mins - turn off let it stand for about 8 mins take out of the water or drain and thats it succulent yellow chicken to add to your curries
easy isnt it!!!! ha ha ha - joking it is and it makes great chicken for curries
best, Rich
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why not just roast the bird, eat all the meat then use the carcass for the base
I always use the carcass to make soup after I roast a chicken
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Thats what i do mojo eat all the meat then boil carcass and i keep mashing the bones down to the bottom of the pan.
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... even tried putting wine in mine to add depth
In my early days on the forum I actually tried using leftover French onion soup (home made with lots of wine) to make a quick curry base.
Turned out really nice as I recall ???
Gary
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That's right Rich keep it nice and simple ha ha my jaw was dropping while I was reading it until I saw the ha ha at the end . most normal stocks start with onion carrot and celery has any put the later in
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It is simple Michael to make a stock - for curries though i wouldnt use celery but im sure some do
And as the other guys say they even eat the roast chicken then use the carcase - i like to use the fresh carcase to get the most out of the flesh and bones - its amazing the amount of oil and flavour you get out when boiling
the idea of using the fresh chicken was to use as the meat in a curry - but there is nothing wrong with a succulent roast chicken to eat, stuffing, potatoes veg gravy lovely and a little English mustard on the side
best, Rich
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make you right there . Read from a book that so called top Indian chefs Learn about French cooking first ,thats where the cellery came in !
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Those French eh! shoving all that stuff in a stock - too posh - there aint much celery going into a stock in India you can bet
best, Rich
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Mmmm yeah again keep it simple . Trying too hard , defferently putting chicken in it next time . How about Kentucky . sorry I'll shut up now
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For the first time I cooked my base in a 12 ltr pressure cooker resently (Been watchin Heston .Keeping flavours sealed) Although a nice film of oil produced on top came out a dark brown Didnt taste bitter but would that make a difference to the final curry. Has any cooked a decent base in a pressure cooker
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nope!
dont have a pressure cooker yet
best, Rich
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I believe Chewytikka does.
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For the first time I cooked my base in a 12 ltr pressure cooker resently (Been watchin Heston .Keeping flavours sealed) Although a nice film of oil produced on top came out a dark brown Didnt taste bitter but would that make a difference to the final curry. Has any cooked a decent base in a pressure cooker
Yeah, I pressure cook all the time. Shot this Vid when I first joined the club
http://www.curry-recipes.co.uk/curry/index.php?topic=5606.msg55247#msg55247 (http://www.curry-recipes.co.uk/curry/index.php?topic=5606.msg55247#msg55247)
cheers Chewytikka
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Thanks for the reply guys and thankyou chewytikka for the video. left my in for too long I'll come back after 2 pints next time not 4