I’m looking to make a hybrid roast dinner with curry flavours.
The roasted spatchcock chicken and potatoes will be Indian spiced.
I intend to make a quick stock from the discarded spine and wing tips from the chicken with the usual onion, carrot and celery which I can then add spices, or a homemade paste, to pour into the roasting tray to make a type of “Chicken Curry Bisto Gravy “ to pour over the final dish.
Everything I have looked at on the web takes me to a base curry sauce, or a chip shop curry sauce; not quite what I’m looking for.
Has anyone ever come across something similar?