Topic: 'Healthy' Base?

[rapscalli]

Hi all,

new to the site and glad ive found it!

I am in the midst of a diet, so dont want to make a base at the moment with a pint of oil! Can anybody recommend a healthy recipe for a base.

Also, my other half is fussy, sometimes will eat chicken, sometimes not. Can somebody recommend a chicken and veg curry i can make, no hotter than a mild madras / jalfrezi? If she is on a veggie phase i can just fish out the chicken (she is fine with that)

Cheers all

[976bar]

Hi all,

new to the site and glad ive found it!

I am in the midst of a diet, so dont want to make a base at the moment with a pint of oil! Can anybody recommend a healthy recipe for a base.

Also, my other half is fussy, sometimes will eat chicken, sometimes not. Can somebody recommend a chicken and veg curry i can make, no hotter than a mild madras / jalfrezi? If she is on a veggie phase i can just fish out the chicken (she is fine with that)

Cheers all

Hi Rapscalli,

My partner is a vegetarian, so I've adapted a lot of my curries to suit us both.

Firstly, you can make any base sauce with as much or as little oil as you wish. Yes it can affect the final taste, but to be honest after having cooked BIR curries now for approx 7 years, I no longer crave that curry swimming in oil and regularly make Taz's base with only about 150ml of oil. (The recipe calls for 400ml) which I find too much. You can always add more oil to the final dish.

On some occasions, I make it with about 600ml of oil, and when it is finished, I spoon off the excess oil and bottle it and use it as a spiced oil for when I am making curries.

Getting back to the curries themselves, I will make a particular sauce that we both want or sauces, and I will make either Chicken Tikka/Base Chicken or whatever meat I am using.

I then chop up a load of vegetables, i.e. squash, peppers, aubergine, courgette, potato, beans, anything you want and either roast these in the oven with a little oil, fennel or cumin seeds or both or star anise, or steam some veggies for my partner.

Once everything is ready, plate up the meat or veggies and pour the sauce over the top or, split the sauce into 2 pots and add the meat to one and veggies to the other.

They all come out extremely well

[Mattie]

Hey Rapscalli,

For a healthier base, Ive had success with Chewy's 1 hour pressure cooker base (if you dont have a pressure cooker theres a 3 hour version)
http://www.curry-recipes.co.uk/curry/index.php/topic,5606.0.html
But instead of the stated 150ml, I used 70ml of veg oil, plus if you spend more time skimming at the end you can get the oil content abit lower.  Works out about 6ml/1 tsp per serving, plus I add another tsp for frying at the start of a curry for every serving.

[Stephen Lindsay]

Am looking to start a health kick on 1st February so will be devising a low fat base and recipes.

[fried]

Just do more exercise and eat smaller portions.

[Tanta]

nice piece of advice, thanks!

[mickdabass]

Am looking to start a health kick on 1st February so will be devising a low fat base and recipes.

JB's Base has very little oil in it

Regards
Mick

[JerryM]

100ml per 800g onion is min for BIR.

Banana Kashmiri (posted).

Ps think a different method - focus on not eating more than 17g sat fat per day over a long period but accept occasional curry blips. Also watch sugar and salt more difficult than the sat fat.