I tried a slightly scaled down version of this base today.  It looked and smelt almost perfect before final 10 min simmer.  To save a bit of time I dumped 1.5 kg of chicken in to precook, which turned out  nice.  It did however, seem to thicken the gravy and in hindsight I should have added a touch more water.  1.6kg of onions got me 2.7 litres of gravy, but I would have expected a bit more

Regardless I'm happy with my efforts as it is only the second time I have done a garabi.

I'll knock up a curry tomorrow night and find if it worked out.

Thanks for all your help.

OK another newbie question!

My large heating ring on my electric hob is just under 20 cm diameter!  I don't know whether this is rather small or typical on an electric hob but obviously many pans and stockpots that I have been looking at are significantly wider.  Been reluctant to buy such equipment in case it doesn't get the job done.

Any thoughts on this issue?

Probably explains why my naans didn't turn out good.  Just couldn't get the tawa hot enough!

Quote from: chewytikka on December 06, 2012, 02:27 PM
Hi UC
it was a 4ltr Pressure Cooker pot
Sieved and transferred to a 6ltr stock pot.
A ladle is a good pestle, but I use an old cylinder sieve and I usually grab my Marble pestle
or sometimes a handy glass sauce bottle, which works the best on this type of sieve.

If you've cooked the onions fully, you'll be left with a thin Passata type finish to your base gravy.
Thinning it down with water, you should get 5-to-6 ltrs
Harleys photos are spot on
https://curry-recipes.co.uk/curry/index.php?topic=5635.msg82419#msg82419
cheers Chewy

Thanks CT

Guess I'll be scaling down a touch as 5L is my biggest pot.  No problem though as more than enough gravy to last me.  I might just half everything; seem to recall it thread that it should scale down nicely.  I assume I would half all the water too?

Will the cooking time shorten a little or not?

@CT

How big was that pot in the 3 hr video? 

Quote from: Phil [Chaa006] on December 05, 2012, 06:07 PM

Quote from: uclown2002 on December 05, 2012, 04:40 PM
I don't have a food mill at the moment so to those that use a sieve; is it effective or do you feel it would be significantly better with a mill?

A big sieve and a convex-backed nylon cooking spoon will do the job without major effort -- the key is that the convexity of the spoon needs to be a reasonable approximation to the concavity of the sieve.

** Phil.

Thanks Phil.
Good idea with the spoon.

Anyone noticed any tangible difference between sieving and not?

Quote from: fried on December 05, 2012, 06:03 PM
I use an 8l-pot

Yikes!  Guess I'll have to scale it down then.

This seems to be the most popular base so I'll put it my list of things to try.

I have a 3.8 L and 5 L pots; will these get the job done?

I don't have a food mill at the moment so to those that use a sieve; is it effective or do you feel it would be significantly better with a mill?

Thanks guys.

@976bar

Is this still your preferred method for pre-cooking chicken?  Just wondering about the differences/results between boiling the chicken and cooking in oven.

Do you put what is left of the marinade in with the chicken to cook?

Looks delicious; thinking about doing a batch myself.

Quote from: Cory Ander on November 10, 2009, 03:02 AM
Posted by PanPot an moved to here by CA

Ingredients:

- Diced Chicken 1kg
- Garlic/Ginger Paste 1 1/2 tbs (https://curry-recipes.co.uk/curry/index.php?topic=3915.msg35417#msg35417)
- Salt 1 tsp
- Turmeric 1 tsp
- Red Chili Powder (Deggi Mirch) to taste 1 tsp
- Tomato Paste 1 tbs

Method:

- Mix by hand
- Add a little oil
- Gently mix again
- Marinate for 4 hours in the fridge
- Pre cook in oven at 150 degrees for 25 minutes (cooking from raw produces succulent chicken dishes)

Is the chicken cooked in the marinade?

Anyone still using this method to pre-cook?

Dave

Thanks SL