Quote from: tempest63 on December 09, 2024, 07:45 PM
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.

Quote from: Secret Santa on December 09, 2024, 11:45 AM
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.

Good one. Made me chuckle.

It's good to here you're on the mend Phil. My father had the same procedure coming up to 3 years ago now, at age 85. He took a fair while longer than you to recover so you're doing well.

Quote from: livo on October 24, 2024, 09:06 PM
Rik makes a curry paste with crushed banana and its good.

He calls it a Chinese Curry Paste, but it reminds me of the S&B Golden Curry Roux. I made my batch using a copycat S&B Curry Powder, so it was very close, and the curries I made using it (a prawn and a chicken) were almost identical to using the packet blocks.  Well worth a try if you haven't yet done so.
https://www.youtube.com/watch?v=7nW8OFImovw&t=495s

Rik makes a curry paste with crushed banana and its good.

That is the message I saw when I tried to add a photograph using the "Attachments and other options" function, directly below the text entry / edit box. I don't use the site's image host or links to post photos.  It seems that both methods are failing to operate.

Is this what you're seeing KB?

"An Error Has Occurred!
The attachments upload directory is not writeable. Your attachment or avatar cannot be saved."

Quote from: Kashmiri Bob on September 07, 2024, 01:38 PM
Seems to be a glitch posting photos.  My previous post includes an ImageHost link.  Nothing showed when I used Preview either.  Tried several times with different photos.  Is anyone else experiencing this?

Rob

My most recent attempt at posting photos (Attachments and other options) resulted in my pictures all being rotated 90'. I needed to remove them, go to a photo editor and modify them slightly by cropping, save them and then re-post.  I'd never experienced this problem before.  However, this was just before the recent site maintenance, so maybe your issue is related to the upgrade or whatever took the site offline for a few days recently.

Don't forget the Reverse Base (Onions Baked).
Reverse Base

Although, you could just fry and melt some onions first or use some bought onion paste.  I have used this one, which I found to be pretty good.  You should be able to find a similar product over there.  I believe Shan does one as well.
Sabrini Onion Paste