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
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
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
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 !
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.
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
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 !
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.
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
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
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.
Quote from: michael.t on March 01, 2012, 07:57 PM
... 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
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
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
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 !
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
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
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
nope!
dont have a pressure cooker yet
best, Rich
I believe Chewytikka does.
Quote from: michael.t on March 05, 2012, 02:40 PM
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
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