AdamG Posted June 10, 2022 Share Posted June 10, 2022 (edited) Made a batch of curry base sauce to store in the freezer yesterday and that got my taste buds going for a curry today...had everything in to make a chicken madras so that was a winner. Ingredients I kept the temp at 150C/300F to make sure it was not too hot for the rice rice done Everything ready so I dont forget to add someting🤔 Garlic, ginger and chilli paste fried for 60 seconds and then the chicken added. spice mix added followed by the tinned tomatoes finally base sauce added in and reduced slightly finished. Turned out great and super easy to do, even for a midweek cook😁 Thanks for looking👍 Edited June 10, 2022 by AdamG Picture in wrong place 3 Quote Link to comment Share on other sites More sharing options...
Handyjayes Posted June 11, 2022 Share Posted June 11, 2022 That looks terrific 👍! Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 11, 2022 Author Share Posted June 11, 2022 (edited) 53 minutes ago, Handyjayes said: That looks terrific 👍! Thanks Handyjayes! Long time no see. How are you getting on with your kamado? I remember you getting a good deal on yours👍 Edited June 11, 2022 by AdamG Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 13, 2022 Share Posted June 13, 2022 Curry looks great! 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 13, 2022 Author Share Posted June 13, 2022 Thanks smokin monkey👍🍻 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 14, 2022 Share Posted June 14, 2022 nice write up, thank you. Do you have write up for base sauce you can share? 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 14, 2022 Author Share Posted June 14, 2022 No problem Justin, this is the link to the one that I used: https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/ Full credit goes to The Curry Guy (Dan Toombs) for the base sauce. Ingredients are waaay down the bottom of the page. There is a smaller batch version that he makes on his website if you would prefer that. I usually get 32 servings per batch. I normally cook 4 or 8 servings at a time with different curries, great for midweek quick cooks aswell as long slow cooks👍 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 14, 2022 Share Posted June 14, 2022 (edited) Yes I have the Dan Toombs book, he has loads of base sauces in there but i am not got myself organised to make a batch yet, plus freezer is chocca of food including large batched did of smoked salmon. but seeing your write up is getting me motivated Edited June 14, 2022 by Justin 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 14, 2022 Author Share Posted June 14, 2022 I was meaning to do that batch a while ago, full steam ahead now its done😋 Im glad you liked the post aswell👍 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 15, 2022 Share Posted June 15, 2022 There is only 2 of house in the house these days so i usually cook from scratch. Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 15, 2022 Author Share Posted June 15, 2022 (edited) I do most of mine from scratch aswell, apart from the base sauce. The tubs we have work out nicely. One tub does 1 curry to serve 4. We have 2 servings on the day i make a curry then the last 2 the next day👍 Edited June 15, 2022 by AdamG Quote Link to comment Share on other sites More sharing options...
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