Quote from: fried on April 10, 2015, 05:42 PM
I've seen this kind of traditional/ base sauce idea mentioned in a couple of places. It seems like a strange idea, why not just make a traditional curry for 8 or more, then freeze it. I can't see what time you gain, unless you're short on freezer space. Not convinced its not just a new way of seperating fools from their money 
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Me too. I've used a very similar & traditional method to make curries for years. It's always the same:
Fry Onions
Add G & G
Add powdered spices
Add Toms
Add little water from time to time to avoid catching/burning
But what I wanted to share is: since finding this site in January 2015 and being introduced to BIR, PRE-cooked Chicken etc... I have used this paste to make my pre-cooked Chicken.
I've simply taken the above, added approx 1 litre water & 1 litre Garabi, brought upto the boil and added the marinated Chicken. The result is amazing when I've used the Chicken & some of the sauce in my curries.
As you say Fried, why not just use as a curry as it already is and just freeze it.
Here's a picture of exactly what we're talking about taken a couple of years ago.
But got to say it goes well for the pre-cooked Chicken in a BIR STYLE and to spoon some into your almost finished curries....
I recon this book will be same ol same ol.... Lol - Give me your money!
Topic: Daag curry base: the most useful curry recipe you'll ever read ( 11,936 )
