Topic: Curry Gravy/Sauce

[tempest63]

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?

[Secret Santa]

As you're making stock anyway how about just adding the usual garam masala items such as cardamom, cinnamon, cloves etc. to Indian-spice the stock. Not really sure what you're after as adding anything more would make it a curry sauce rather than a gravy.

Just found this page and it looks interesting. Maybe a modified one of those gravies would suit?  https://setupmyhotel.com/hotel-staff-training/kitchen-staff-training/basic-indian-curries-and-gravy-list-standard-recipe-hotels-chef/

[tempest63]

As you're making stock anyway how about just adding the usual garam masala items such as cardamom, cinnamon, cloves etc. to Indian-spice the stock. Not really sure what you're after as adding anything more would make it a curry sauce rather than a gravy.

Just found this page and it looks interesting. Maybe a modified one of those gravies would suit?  https://setupmyhotel.com/hotel-staff-training/kitchen-staff-training/basic-indian-curries-and-gravy-list-standard-recipe-hotels-chef/

Thanks for that link. Looks promising.
I had found a basic paste recipe to stir into the crispy bits in the roasting pans to quickly cook off before adding chicken stock and thickening.
I don’t want anything too strongly spiced, just a chicken gravy with a hint of spice to complement the chicken and potatoes.

[livo]

As you're making stock anyway how about just adding the usual garam masala items such as cardamom, cinnamon, cloves etc. to Indian-spice the stock. Not really sure what you're after as adding anything more would make it a curry sauce rather than a gravy.

Just found this page and it looks interesting. Maybe a modified one of those gravies would suit?  https://setupmyhotel.com/hotel-staff-training/kitchen-staff-training/basic-indian-curries-and-gravy-list-standard-recipe-hotels-chef/

I found that site back in May 2020 Santa. I posted it here and it was discussed a little at the time.

https://curry-recipes.co.uk/curry/index.php?topic=15479.msg137266#msg137266

It was around the time Romain from Glebe Kitchen was doing his "Hotel Style" stuff as well.

The biggest problem I found with "Hotel Style" mother gravies was that you can find recipes for the actual gravies, but not for the dishes that use them.  Although, I did use the white gravy to make best White Chicken Korma I've ever achieved.

[livo]

I don’t want anything too strongly spiced, just a chicken gravy with a hint of spice to complement the chicken and potatoes.

I know this may sound a bit weird but here's what I would do.  There is a "not too well-known" fried chicken brand in The Philippines called Jollibee Chicken (not too different from a well-known Southern Fried Chicken).  Anyway, there are many copycat recipes around for their gravy, which I have made and modified over the last few years.  It has a nice peppery and umami hit to it, and it could quite easily be adapted to suite an Indian style with the addition of a mild tea of spices (or akhni stock) or even a small amount of a mild curry paste, like a Balti paste or a Korma paste.  The cream or milk is optional in my opinion and can easily be omitted for a less rich gravy / sauce.

Here is one link to a recipe, but a simple google search will produce many others.
https://www.mashed.com/1331345/copycat-jollibee-gravy-recipe/

Cooking their copycat chicken isn't too bad either.

[Secret Santa]

I don’t want anything too strongly spiced, just a chicken gravy with a hint of spice to complement the chicken and potatoes.

But isn't that just describing standard chicken stock with (let's say) garam masala aromatics? Probably make an akhni stock like livo suggests so you have control over how much to add and so adjust to taste.

[Secret Santa]

 

I found that site back in May 2020 Santa. I posted it here and it was discussed a little at the time.

Livo I can barely remember, or even find, stuff I've posted a couple of weeks ago sometimes. The chances of me remebering a post from 2020 would be akin to the chances of winning the lottery. 

[livo]

Yes Santa, memory is a forgotten capability for many of us.    I recalled it because I did refer to it a few times back when I was experimenting with the Hotel Style gravies.  That site is a useful resource though and well worth a read and adding to the notes.

[Peripatetic Phil]

I can barely remember, or even find, stuff I've posted a couple of weeks ago sometimes.

Classic symptoms of a diet with inadequate salt and ultraprocessed-food content !

[Secret Santa]

I can barely remember, or even find, stuff I've posted a couple of weeks ago sometimes.

Classic symptoms of a diet with inadequate salt and ultraprocessed-food content !

I'd laugh but my face is in a constant state of torpor for the same reason.