Hi there - this has just popped up on my feed - I have been making a base gravy for 30 yrs having learnt to make it in the takeaway all those years ago. It is a great foundation to making bir British Indian Restaurant curries - however there is a place for the more traditional recipes as well - personally i like using base gravy which i have stored in the freezer all year.
WARNING -- If you are using a jug blender with a lid , allow the cooked base to COMPLETLEY COOL BEFORE blending. A hot base will cause a thermal reaction that can blow the lid off , resulting in you and your kitchen being covered in hot curry sauce. ( I'm a retired chef and I learned this the hard way.)
I have been using a base gravy for about two years now after I saw it on Latifs Inspired TH-cam channel. I also make, and freeze, the Indian tomato purée. It certainly makes everything so much quicker, particularly if I’m doing vegetable accompaniments. I just love your recipes and the Tuscan Chicken is a family staple! Thank you
I couldn’t wait to try this so after work I went to the supermarket and got all the spices I needed ‘ followed your recipe and WOW ! It came out amazing I managed to get 6 containers for the freezer each container will serve 2 , going to do a beef curry , a chicken jalfreze and a vegetable curry ,my kitchen smelt amazing … thanks Nikki for another amazing recipe .. ❤️
Great to see you doing this Nikki. I've been doing this for the last decade or so. I bought a 20 litre stock pot to do it and makes enough base sauces, which I freeze to last about 6 months. What this means is that I can knock up a curry on a Saturday night in around 20 minutes and like Indian restaurants I can make whatever one I like. Also making batches of pilau rice helps speed things up. I got a lot of info from Julian Voigt's channel and his curry ebooks.
@@bannedspencer Yes, absolutely you can. I'm still using base gravy that I made ages ago. Must be at least a year. That's the beauty of doing a large batch. It takes a while to do but when it comes to making a curry, you can knock one up faster than ordering one and having it delivered.
@@bannedspencer I use Julian voigt's recipes also under curry academy so worth looking here at those. Also Al's kitchen and Latif's inspired are good channels but to be honest there's hundreds to choose from that use base gravy. Once you have the base, the rest is fairly easy.
Oh dear, here's another one I've just got to try. What makes it even more inviting is the way you really do enjoy the finished results. It's got us all hooked.
I make BIR style curry all the time using my base gravy. Having 2 fussy kids and a fiancee that likes more heat than me this is simple to do. Base gravy can make pretty much any dish from a korma / masala to a madras / phall as the heat and spices are added depending on what you want to make. Also caramelizing your base gravy in the cooking process (adding smaller spoons of base and letting it caramelize before adding the next) makes a huge difference while making BIR style curry. Also look into making yourself a mix powder it makes a difference :)
Hi Nicky, Great vid as always, thx. I always use a base gravy for every Indian meal which is not dry. I even make up a base gravy sauce to sit chicken tikka on top of, that works really well.
Great idea. I made the curry based gravey tonight for a Chicken Rogan Josh tomorrow, it tastes amazing and so many bags for the freezer. Thanks Nikki 👍
I got a soup maker at Xmas and I now make my base gravy in that. Just dump the ingredients in and switch it on. Do the rest of the prep in the 20 mins that it takes to make and you're done. No huge batches , freezing, defrosting etc. I've been following Al's Kitchen curry recipes. So quick and easy using base gravy. I've also got a tub of his mix powder at all times so no need to do lots of measuring when cooking.
Certainly going to try this method, Nicky. I'm a fan of curries and will probably use this base with chicken, eggs or vegetables. If I'm catering for myself or my wife doesn't fancy curry, a portion of this with one of the mentioned additions and an easy flatbread or naan instead of rice will keep me full and happy. Thank you for a great idea.
Honestly loving your videos and recipes Nikki, Tried loads since finding you. I have been making BIR curries for a while now, and base makes so much difference!
I’ve been cooking BIR curries now for many years and tried various base gravies. I use Misty Ricardo mark 2 version which is amazing. This looks delicious and one that I will definitely try 👍🙏
How interesting!!! Never thought to prep curry sauce before but it is something I’ll do, as you say a good way of getting a curry on the table quickly, however I think I’ll marinate the chicken then go with the paste. Looking forward to trying this. Many thanks as always for the video
I tried the curry base method a few years ago. It was good but you have to be organised and have plenty of freezer space. I'll need to give your normal Jalfresi recipe a go. Love the Channel!
Chickpeas in curry base gravy are awesome it's like Chana aloo from my takeaway. I buy frozen roti at my local Indian cash and carry where I also buy the spices ( it's also where they are freshest and best and can literally have a meal in 15 minutes
Hello Nicky, I made your recipe. I have never made a base curry sauce before - to be honest my attempts at curries have been less than memorable. Therefore based on my past performances, I didn't really expect it would be as delicious as I hoped , but it IS. I'm bagging the sauce today to freeze. I also made the Chicken Jafrezi, marinating the chicken first - another excellent recipe. I made your pilau rice- my goodness the whole world of Indian cuisine has opened up in front of my eyes. Thank you so much for brilliant time savers that don't compromise on taste. So this is a big ask; please can you add some recipes utilising the curry sauce for vegetarian curry, also regional style curries for example, using coconut, tamarind and other delights that would distinguish them from just curry. If anyone has some suggestions for Indian dishes especially utilising the curry base sauce that I can make with the intention of freezing ahead to use for quick family meals I would be most grateful. Im now reading your posts to green as much as I can.....
That looks absolutely lush, I'm gonna make the curry base gravy at weekend, brilliant for winter and great for freezer, chicken curry is our favorite, thanks Nikki. 💕😀👏
What a great idea Nikki ! I’ve just wrote down all the spices I need ! Really looking forward to making the gravy 😀 can’t wait ! Would like to make a beef madras
Some people may not realise that many Indian restaurants use tomato soup in the curry base. I've seen 5 gallon empty drums of it out the back of my local..
I made base gravy a couple of times. Based on the Curry Guy and Al’s kitchen. The Curry Guy was keen to stress that base gravies are supposed to be bland. He mentions some restaurants perhaps only use a very bland onion and water base. And they add in the spices and flavours when you make the curry at the end. But this is for restaurants where gravies will be used to make any curry sauce and can’t be too specific. Your gravy looks to have more spices included and, if I make base gravy again, I think I’ll do that, too. Too be honest, I couldn’t tell the difference between a base gravy curry and a non-base gravy curry. I’ve still got about 10 portions in the freezer which I’ll probably throw away. For the home cook, I’m not sure how much of a time-saver it is, but then again I like the process of making curries as well as eating them.
Presumably the base gravey method is what is often referred to as the “one pot” method? Makes perfect sense as the difference between the dishes is usually down to one or two key ingredient additions. Going to try this!
Thank you so much for your videos! I'm not a great cook. I've been watching your videos for 8 days now and making what I watch. My husband thinks it's take-out. =D Nope, it's me! Super easy and delicious! Thank you.
Great video, we have been using base gravy at the British Indian Restaurants what seems like for ever now, every efficient way to make Curries of demand.
i made this the other day, so easy once i wrote down the recipe, i continued to make the Jalfrezi with the base and it was wonderful, but have you other curry instructions using this base please.
I've been using base gravy very similar to your one for a long time now but having to make up such ;are quantities and freezing it is inconvenient. I recently bought a soup maker and can now make up a batch for a single meal in 20 minutes. While it's cooking, I prepare the ingredients for my curry. So quick and easy.
This is great and I have been trying to make curry forever. The thing is that I always have to do other things so a short cut is real important once in a while if one still wants to eat. Well done!
Loved seeing this. I first saw this idea in Latifs inspired TH-cam demonstrating this and wanted to see someone apply and discuss this. Thank You so much. Really enjoyed your video and the comments it brought
A little tip try pre cooking the chicken in the base first and then take out and put in the fridge but only half cook it and leave it over night before making the curry the next day. Also try using a little dried methi leaves during the cooking and you will definitely notice a difference.
Hi Nicky. Loved the video and love doing the base gravy as well. House smells amazing after! Haha. I also add a little block of coconut which is lovely. Another quick way I've found is to par cook some chicken with garlic and ginger paste, ladle of base gravy and freeze. 👍 Take Care Nicky, much love, Andy and Karen 👍
You may have sold me when you said "Freeze in Portions". There is another contributor think it is "The Curry Guy" who also advocates this but to be honest I have never eaten an Indian Meal in an Indian Resturant, just a very few "Take Away" type ones, apart from my own stumblings. You mentioned something about make ahead Chicken Tikka combined with this. Need to watch some more but I believe I will do this. They say that the best Indian Food in the world is made in Bradford.
Latifs inspired is my favourite recommend him so much also he's from that area and there's a Facebook group British Indian Restaurant (BIR) curry at home that's brilliant as well
We all know that stews of any type tastes better when cooked for longer. The way I see it with base gravies is that the overall gravy cook time is 1hr (gravy cooking) and allowing it an extra 1 to 3 hrs or overnight of slow heat to cool down before blending. Then the time the gravy matures in the freezer, then reheating and cook for the final dish. Thus the gravy cooked stew, although only cooked for 14mins, has actually been cooking for a min of 1.5hrs (if main dish is cooked straight after the gravy cook.. and if left overnight and letting it mature, then for 12 /24 hrs at least. Where as the 30mins stew probably has 30mins + 15mins on the table, unless left for longer to idle..
Hi kitchen sanctuary I absolutely enjoyed watching you on youtube yesterday absolutely brilliant please keep making more amazing videos on TH-cam absolutely awesome congratulations to you love from paul Roberts have a good day
I've tried many of your recipes and loved them. I watch a take away style curry base recipe with tbis Asian guy. It was weird because he didn't do any frying. He bunged everything into a pan of water to soften it all, then blended it.
I cook loads of BIR (british indian restaurant) style curries. Key to success... Lots of oil, high heat at every ingredient frying stage, reduce base gravy to concentrate flavour. Additional tip.. Study curry making methods for years on end and you'll achieve perfection!!
I love all things Curry! I use fresh Garlic, Ginger, Hot Peppers in my Curries. I turn ordinary All American Meat&Potatoes dishes into exotic Cuisines.
Never orderin from a restaurant again, I've tried many curry recipes which was ok but this is by far the best! Nicki this is amazin!!! 😮 on to cookin the Chicken now, that's if I'll have any Curry Base left cause I'm eatin it off out the pan 😂😂😂 it's so good!!! It's time consumin preparin it all but well worth it and cookin your own food gives discipline. Thank you so much Nicki
Misty Ricardo emphasises the need to cook the curry on as high a heat as possible, and letting the sauce stick to the pan (which needs to be aluminium). Misty goes on to say that this gives the essential caramelised BIR flavour. I wonder what your thoughts are on this?
Hello again from south africa….oh nicky i love your recipes. That curry base looks amazing. I wish i could smell it from here as it really looks delicious. Thank you….be safe as always
Hi Nikki, My name is Ray (pom in Aus) & I've just come across your you tube site, had a look at your videos & was impressed, today I made your curry base gravy then made chicken Jalfrezi & it was superb, looked at your other videos & will def be copying them, great site keep it going, Cheers Ray
Great video, thank you so much. I have been meaning to make this curry base for about 8 years and have never got there. It is actually much easier that i thought and not as big a quanity as i thought. Going to give it a try this week, My favorite is a Lamb and cashew Madras.
I’m sure it taste’s great, but home Indian cooks give time to caramelise the onions and toast the spices for complexity of flavour. See Chetna Makan (Food with Chetna) by way of example.
I use Al's kitchen base gravy 2 it's superb, no need to chop onions just half them or mince garlic/ginger as it all gets blitzed. Latif's gravy is also excellent.
Al from Als kicthen is the king followed very closely by Latif. Latif has a BIR and Al has worked in lots of them. These guys curries are as near to if not the same as the BIR style curry.
@@johnswan6759 With all due respect, neither of them are the best. Both make great curries but there's a lot better if you dig deep enough, not only on TH-cam, but also on curry forums (where users have been experimenting with different recipes for years).
An interesting point another TH-cam chef made is that if the curry base is so "flavourful" there will be a sameness about every dish that includes it. His base is more generic to allow greater flavour flexibility.
Hi Nikki.. instead of using ground coriander in the second part.. if you get some fresh loose coriander and chop it up ahead of time, if you have any small freezer containers, similar in size to the kfc gravy tubs, you can half-fill the tubs with water and pack the tubs with chopped coriander, put the lids on and freeze.. nothing beats freshly chopped coriander in a curry!.. thx for sharing your recipes. 🤤
How strange. I made a chicken katsu curry tonight, and I went to the trouble of making a sauce from scratch. I was thinking to myself, was it really worth the trouble of getting the ingredients and making the sauce when I could have picked up a sachet in the supermarket. I have to say, it was worth it as it tasted fantastic, and I shall be making a batch and freezing it next time. I may well do some of your curry base as well.
Nice video, base gravy is something I've been making for a while and there are certainly a lot of methods and ingredients that vary between chef to chef. And your right, the blitzed down soup is enough on it's own it tastes so nice. May I suggest to people that once you have blended your veg down you should have about enough room to add another half of water, you want the gravy around a single cream consistency then put it back to medium boil for a further half an hour. If you like curry cooking may I suggest a few channels to follow. Julian Voight Latifs inspireed Al's curry kitchen The curry guy Misty Ricardo Steven Heap The Bengali cook Britishian food
Hi kitchen sanctuary I absolutely enjoyed watching you on youtube yesterday absolutely magnificent congratulations to you please keep making more fantastic videos on TH-cam absolutely awesome congratulations to you have a wonderful day love from paul Roberts God bless
The reason to use the base is NOT to make the process quicker. The reason is scientific in that when the base gravy hits a hot pan, caramelisation occurs, a chemical reaction which infused the whole dish with this classic BIR taste. This is known as the Maillard reaction. For years me and my brother have been making curries (pre internet) using all of the correct ingredients but never once did it hit the mark. We believed the secret lay somewhere with the onions and until we both discovered the Maillard reaction (ironically at the same time but in different countries), we got quite excited and never looked back
Hi nikki ime just experimenting with liquid veg stock from sainsbobs, fried onion red lentils toms spud and all the spices, makes more managabled amount! For the amount I need will freeze in small portions.
I've just made the curry base gravy and it has turned out a little thinner than this. Should I boil up some more onions, blend them and add them to thicken it a little?
Been cooking Curries for 35 years [Aussie] I usually make them in a pressure cooker but often dont need to with chicken. My signature disk is Sri Lankan chicken Curry and I was surprised no cinnamon bark or cardomon was used. I always know if the werent used and dont enjoy the curry so much.
But once I got a Goat and gave to a Pakistani work collegue and we had a deal he could have half and the other was mine. His wife also Pakistani gave back to me as a curry. It was magnificant and was the best curry I have ever tasted. For the life of me I could never duplicate there was just something missing.
Funnily enough I've just this moment finished eating my second BIR style chicken Jalfrezi using a defrosted, pre-(home)made base sauce. It really is the secret in turning what would be a so-so curry into something indistinguishable from that made by your local curry house. From now on, I'm going to keep a stock of base sauce in my freezer.
Absolutely amazing I’ll definitely be trying your curry base and I definitely will be making your Chicken Jalfrezi recipe as I really love Chicken Jalfrezi thank you oh can I ask what make and model is your worktop stove 😀😀
I make my own base gravy from time to time. Mostly though I use a fresh shop bought lentil soup of any brand as long as it has some sort of Indian style with coconut, non meat and just water it down. Heat on the hob ready to build my curry on the hob in a high sided Aluminium pan. It works very well. The process or method of a ladle at a time and reduction/caramelisation of the sauce in the pan makes the difference imo. Also a good curry powder mix. Mine is from Als Kitchen his curry mix powder it fab 👌 Cheers
Hi Nikki you said your curry base make 12 cups or 24 individual servings, but in your jalfrezi you use 2 cups which suggests 6 individual servings. Can you clarify this for me as I will be making this and want to get the freezer portion correct. Thank you. Jonathan Dann
As an alternative to Base Gravy,just try one of the £1 packs of medium Mayflower Chinese Curry powder. Just make it up a little thinner than you would a Curry Sauce. For me who's someone who's made Base Gravy before,it's just as good or even better.
Would you make a curry base gravy? If so what's your favourite curry you're going to try it with?
I will definitely give this a try. I like a bit of heat in my food so I'd like to try. I really like Jalfrezi as I like having the veg in my curry
Hi there - this has just popped up on my feed - I have been making a base gravy for 30 yrs having learnt to make it in the takeaway all those years ago. It is a great foundation to making bir British Indian Restaurant curries - however there is a place for the more traditional recipes as well - personally i like using base gravy which i have stored in the freezer all year.
I’m Bangladeshi and hav done before, it’s not authentic but a curry made with base gravy is different and still so good.
Lamb sounds good. Can you show us how to make a lamb sag/spinach curry?
Got some king prawns I need to use up so there going in.
WARNING -- If you are using a jug blender with a lid , allow the cooked base to COMPLETLEY COOL BEFORE blending. A hot base will cause a thermal reaction that can blow the lid off , resulting in you and your kitchen being covered in hot curry sauce. ( I'm a retired chef and I learned this the hard way.)
You curried yourself!
Yeah, don't get curried away in the heat of the moment.
Good advice - although we tend to use a stick blender - which you have to keep submerged, or there's also the risk of flying curry!
I have been using a base gravy for about two years now after I saw it on Latifs Inspired TH-cam channel. I also make, and freeze, the Indian tomato purée. It certainly makes everything so much quicker, particularly if I’m doing vegetable accompaniments. I just love your recipes and the Tuscan Chicken is a family staple! Thank you
Same here
Iv used latifs channel asswell, curries are bang on BIR style. Als kitchen is a good channel asswell
I made the Tuscan chicken for the first time tonight and my family loved it. 😁
@@davyg8864 Same to both.
When freezing the gravy what quantities do you do it in? I'm guessing at least 200ml per curry needed?
I couldn’t wait to try this so after work I went to the supermarket and got all the spices I needed ‘ followed your recipe and WOW ! It came out amazing I managed to get 6 containers for the freezer each container will serve 2 , going to do a beef curry , a chicken jalfreze and a vegetable curry ,my kitchen smelt amazing … thanks Nikki for another amazing recipe .. ❤️
Great to see you doing this Nikki. I've been doing this for the last decade or so. I bought a 20 litre stock pot to do it and makes enough base sauces, which I freeze to last about 6 months. What this means is that I can knock up a curry on a Saturday night in around 20 minutes and like Indian restaurants I can make whatever one I like. Also making batches of pilau rice helps speed things up. I got a lot of info from Julian Voigt's channel and his curry ebooks.
Thanks Paul, my first question was can I freeze it? cheers
@@bannedspencer Yes, absolutely you can. I'm still using base gravy that I made ages ago. Must be at least a year. That's the beauty of doing a large batch. It takes a while to do but when it comes to making a curry, you can knock one up faster than ordering one and having it delivered.
Worth a shot, do you have a Korma recipe you do with the base gravy?
@@bannedspencer I use Julian voigt's recipes also under curry academy so worth looking here at those. Also Al's kitchen and Latif's inspired are good channels but to be honest there's hundreds to choose from that use base gravy. Once you have the base, the rest is fairly easy.
Oh dear, here's another one I've just got to try. What makes it even more inviting is the way you really do enjoy the finished results. It's got us all hooked.
She's not exactly going to say her recipe tasted shite is she 🤔
@@justarandum7959 No, only some of the crude comments!
It’s Sunday 24th April at 1.58pm and I’m making this right now. Smells lovely simmering away.
I make BIR style curry all the time using my base gravy. Having 2 fussy kids and a fiancee that likes more heat than me this is simple to do. Base gravy can make pretty much any dish from a korma / masala to a madras / phall as the heat and spices are added depending on what you want to make. Also caramelizing your base gravy in the cooking process (adding smaller spoons of base and letting it caramelize before adding the next) makes a huge difference while making BIR style curry. Also look into making yourself a mix powder it makes a difference :)
This looks a good variation which I have tried many but this one I will try when my base stock runs out. Excellent!!!
Hi Nicky,
Great vid as always, thx. I always use a base gravy for every Indian meal which is not dry. I even make up a base gravy sauce to sit chicken tikka on top of, that works really well.
Thanks Simon, Chris and I are definitely going to experiment more with it, the base gravy was really tasty :)
Great idea. I made the curry based gravey tonight for a Chicken Rogan Josh tomorrow, it tastes amazing and so many bags for the freezer. Thanks Nikki 👍
I got a soup maker at Xmas and I now make my base gravy in that. Just dump the ingredients in and switch it on. Do the rest of the prep in the 20 mins that it takes to make and you're done. No huge batches , freezing, defrosting etc.
I've been following Al's Kitchen curry recipes. So quick and easy using base gravy. I've also got a tub of his mix powder at all times so no need to do lots of measuring when cooking.
Certainly going to try this method, Nicky. I'm a fan of curries and will probably use this base with chicken, eggs or vegetables. If I'm catering for myself or my wife doesn't fancy curry, a portion of this with one of the mentioned additions and an easy flatbread or naan instead of rice will keep me full and happy. Thank you for a great idea.
Honestly loving your videos and recipes Nikki, Tried loads since finding you. I have been making BIR curries for a while now, and base makes so much difference!
I’ve been cooking BIR curries now for many years and tried various base gravies. I use Misty Ricardo mark 2 version which is amazing. This looks delicious and one that I will definitely try 👍🙏
So how did it compare?
How interesting!!! Never thought to prep curry sauce before but it is something I’ll do, as you say a good way of getting a curry on the table quickly, however I think I’ll marinate the chicken then go with the paste.
Looking forward to trying this. Many thanks as always for the video
100% agree the marinated chicken was way tastier
I tried the curry base method a few years ago. It was good but you have to be organised and have plenty of freezer space. I'll need to give your normal Jalfresi recipe a go. Love the Channel!
Thank you. I needed a push to make a batch of sauce for quick meal prep. This recipe will be great for chick peas and veggie recipes.
Chickpeas in curry base gravy are awesome it's like Chana aloo from my takeaway. I buy frozen roti at my local Indian cash and carry where I also buy the spices ( it's also where they are freshest and best and can literally have a meal in 15 minutes
Hello Nicky,
I made your recipe. I have never made a base curry sauce before - to be honest my attempts at curries have been less than memorable. Therefore based on my past performances, I didn't really expect it would be as delicious as I hoped , but it IS. I'm bagging the sauce today to freeze. I also made the Chicken Jafrezi, marinating the chicken first - another excellent recipe. I made your pilau rice- my goodness the whole world of Indian cuisine has opened up in front of my eyes. Thank you so much for brilliant time savers that don't compromise on taste.
So this is a big ask; please can you add some recipes utilising the curry sauce for vegetarian curry, also regional style curries for example, using coconut, tamarind and other delights that would distinguish them from just curry.
If anyone has some suggestions for Indian dishes especially utilising the curry base sauce that I can make with the intention of freezing ahead to use for quick family meals I would be most grateful.
Im now reading your posts to green as much as I can.....
A nice BIR Base Gravy - I add a bunch of coriander in my gravy too and make it a lot thinner ...
Meal prep, batch cooking here I come. Cheers Nicky. I'm just gonna make a massive batch of the sauce and add it whenever. Brilliant 👏
I usually use a curry paste, I am going to try this curry base to make my chickpea, cauliflower, and spinach curry.
That looks absolutely lush, I'm gonna make the curry base gravy at weekend, brilliant for winter and great for freezer, chicken curry is our favorite, thanks Nikki. 💕😀👏
Hope you enjoy
great recipe. I've been using the curry kid one for a few years and it always makes a great curry
I made this last night and have to say... perfect! Thanks for a delicious recipe 😋
What a great idea Nikki ! I’ve just wrote down all the spices I need ! Really looking forward to making the gravy 😀 can’t wait ! Would like to make a beef madras
True madras is super hot and not for the feint hearted.
Wow this is brilliant, please make more videos using this amazing gravy. Thanks
Some people may not realise that many Indian restaurants use tomato soup in the curry base. I've seen 5 gallon empty drums of it out the back of my local..
Great idea I'm really looking forward to watching this.
Hope you enjoy it!
I made base gravy a couple of times. Based on the Curry Guy and Al’s kitchen. The Curry Guy was keen to stress that base gravies are supposed to be bland. He mentions some restaurants perhaps only use a very bland onion and water base. And they add in the spices and flavours when you make the curry at the end. But this is for restaurants where gravies will be used to make any curry sauce and can’t be too specific. Your gravy looks to have more spices included and, if I make base gravy again, I think I’ll do that, too. Too be honest, I couldn’t tell the difference between a base gravy curry and a non-base gravy curry. I’ve still got about 10 portions in the freezer which I’ll probably throw away. For the home cook, I’m not sure how much of a time-saver it is, but then again I like the process of making curries as well as eating them.
If you're not noticing a difference in taste, then you're probably making the curry incorrectly.
Presumably the base gravey method is what is often referred to as the “one pot” method? Makes perfect sense as the difference between the dishes is usually down to one or two key ingredient additions. Going to try this!
Thank you for this Nikki. I use you curry base gravy all the time. It's made all the difference to my curries. Many thanks
Base gravy should be cooked in preferably an aluminium pan so it sticks to the sides and the onions in the gravy caramelise.
No not really, curry should be made in a aluminium pan so the curry sticks and caramelises
@@AT-jk1nz correct
@@AT-jk1nz I totally agree it's the onions from the actual base gravy that caramelise when you cook the curry.
Thank you so much for your videos! I'm not a great cook. I've been watching your videos for 8 days now and making what I watch. My husband thinks it's take-out. =D Nope, it's me! Super easy and delicious! Thank you.
Great video, we have been using base gravy at the British Indian Restaurants what seems like for ever now, every efficient way to make Curries of demand.
i made this the other day, so easy once i wrote down the recipe, i continued to make the Jalfrezi with the base and it was wonderful, but have you other curry instructions using this base please.
I've been using base gravy very similar to your one for a long time now but having to make up such ;are quantities and freezing it is inconvenient. I recently bought a soup maker and can now make up a batch for a single meal in 20 minutes. While it's cooking, I prepare the ingredients for my curry. So quick and easy.
Great video. I've been making base gravy for years now . Definitely the way to go 👌
This is great and I have been trying to make curry forever. The thing is that I always have to do other things so a short cut is real important once in a while if one still wants to eat. Well done!
I’m looking forward to trying this! Thank you for sharing!!!
Loved seeing this. I first saw this idea in Latifs inspired TH-cam demonstrating this and wanted to see someone apply and discuss this. Thank You so much. Really enjoyed your video and the comments it brought
A little tip try pre cooking the chicken in the base first and then take out and put in the fridge but only half cook it and leave it over night before making the curry the next day. Also try using a little dried methi leaves during the cooking and you will definitely notice a difference.
That looks delicious. I'm going to make this tomorrow.
210k subscribers...and truly well deserved. 🤗
Hi Nicky. Loved the video and love doing the base gravy as well. House smells amazing after! Haha. I also add a little block of coconut which is lovely. Another quick way I've found is to par cook some chicken with garlic and ginger paste, ladle of base gravy and freeze. 👍 Take Care Nicky, much love, Andy and Karen 👍
Hi Nikki, loved the video. How long can it be kept in the freezer, please, will be giving this ago this weekend. Thanks for sharing.
Good looking dish. Thank you for giving us a printable recipe.
You may have sold me when you said "Freeze in Portions".
There is another contributor think it is "The Curry Guy" who also advocates this but to be honest I have never eaten an Indian Meal in an Indian Resturant, just a very few "Take Away" type ones, apart from my own stumblings.
You mentioned something about make ahead Chicken Tikka combined with this. Need to watch some more but I believe I will do this.
They say that the best Indian Food in the world is made in Bradford.
Latifs inspired is my favourite recommend him so much also he's from that area and there's a Facebook group British Indian Restaurant (BIR) curry at home that's brilliant as well
We all know that stews of any type tastes better when cooked for longer. The way I see it with base gravies is that the overall gravy cook time is 1hr (gravy cooking) and allowing it an extra 1 to 3 hrs or overnight of slow heat to cool down before blending. Then the time the gravy matures in the freezer, then reheating and cook for the final dish. Thus the gravy cooked stew, although only cooked for 14mins, has actually been cooking for a min of 1.5hrs (if main dish is cooked straight after the gravy cook.. and if left overnight and letting it mature, then for 12 /24 hrs at least.
Where as the 30mins stew probably has 30mins + 15mins on the table, unless left for longer to idle..
Hi kitchen sanctuary I absolutely enjoyed watching you on youtube yesterday absolutely brilliant please keep making more amazing videos on TH-cam absolutely awesome congratulations to you love from paul Roberts have a good day
I've tried many of your recipes and loved them. I watch a take away style curry base recipe with tbis Asian guy. It was weird because he didn't do any frying. He bunged everything into a pan of water to soften it all, then blended it.
I cook loads of BIR (british indian restaurant) style curries. Key to success... Lots of oil, high heat at every ingredient frying stage, reduce base gravy to concentrate flavour. Additional tip.. Study curry making methods for years on end and you'll achieve perfection!!
I'm the same and agree. The oil is key.
Spot on Richard. An aluminium pan is also key for me so that there's lots of caramelisation during cooking.
I love all things Curry! I use fresh Garlic, Ginger, Hot Peppers in my Curries. I turn ordinary All American Meat&Potatoes dishes into exotic Cuisines.
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Never orderin from a restaurant again, I've tried many curry recipes which was ok but this is by far the best! Nicki this is amazin!!! 😮 on to cookin the Chicken now, that's if I'll have any Curry Base left cause I'm eatin it off out the pan 😂😂😂 it's so good!!! It's time consumin preparin it all but well worth it and cookin your own food gives discipline. Thank you so much Nicki
Misty Ricardo emphasises the need to cook the curry on as high a heat as possible, and letting the sauce stick to the pan (which needs to be aluminium). Misty goes on to say that this gives the essential caramelised BIR flavour. I wonder what your thoughts are on this?
Hello again from south africa….oh nicky i love your recipes. That curry base looks amazing. I wish i could smell it from here as it really looks delicious. Thank you….be safe as always
Hi Nikki, My name is Ray (pom in Aus) & I've just come across your you tube site, had a look at your videos & was impressed, today I made your curry base gravy then made chicken Jalfrezi & it was superb, looked at your other videos & will def be copying them, great site keep it going, Cheers Ray
Great video, thank you so much. I have been meaning to make this curry base for about 8 years and have never got there. It is actually much easier that i thought and not as big a quanity as i thought. Going to give it a try this week, My favorite is a Lamb and cashew Madras.
I’m sure it taste’s great, but home Indian cooks give time to caramelise the onions and toast the spices for complexity of flavour. See Chetna Makan (Food with Chetna) by way of example.
I use Al's kitchen base gravy 2 it's superb, no need to chop onions just half them or mince garlic/ginger as it all gets blitzed.
Latif's gravy is also excellent.
Al from Als kicthen is the king followed very closely by Latif. Latif has a BIR and Al has worked in lots of them. These guys curries are as near to if not the same as the BIR style curry.
@@johnswan6759 With all due respect, neither of them are the best. Both make great curries but there's a lot better if you dig deep enough, not only on TH-cam, but also on curry forums (where users have been experimenting with different recipes for years).
@@andyjames632 Any links?
@@andyjames632 ??????
An interesting point another TH-cam chef made is that if the curry base is so "flavourful" there will be a sameness about every dish that includes it. His base is more generic to allow greater flavour flexibility.
The curry guy
Latif’s Inspired.
Hi Nikki.. instead of using ground coriander in the second part.. if you get some fresh loose coriander and chop it up ahead of time, if you have any small freezer containers, similar in size to the kfc gravy tubs, you can half-fill the tubs with water and pack the tubs with chopped coriander, put the lids on and freeze.. nothing beats freshly chopped coriander in a curry!.. thx for sharing your recipes. 🤤
How strange. I made a chicken katsu curry tonight, and I went to the trouble of making a sauce from scratch.
I was thinking to myself, was it really worth the trouble of getting the ingredients and making the sauce when I could have picked up a sachet in the supermarket.
I have to say, it was worth it as it tasted fantastic, and I shall be making a batch and freezing it next time.
I may well do some of your curry base as well.
Great recipe & taste !! …how long can this base sauce be stored in the freezer ?
Nice video, base gravy is something I've been making for a while and there are certainly a lot of methods and ingredients that vary between chef to chef.
And your right, the blitzed down soup is enough on it's own it tastes so nice.
May I suggest to people that once you have blended your veg down you should have about enough room to add another half of water, you want the gravy around a single cream consistency then put it back to medium boil for a further half an hour.
If you like curry cooking may I suggest a few channels to follow.
Julian Voight
Latifs inspireed
Al's curry kitchen
The curry guy
Misty Ricardo
Steven Heap
The Bengali cook
Britishian food
Nope, there is only one Authentic method!
My wife and I just made this tonight, wow, delicious ! Thank you so much. The Tuscan Chicken is next…….
Thanks. Dying to try it! Love your accent.
A Canuk.
I'm definitely going to try this one.
Thanks
I make base gravy and freeze it in 200ml amounts and ginger & garlic paste frozen in ice cube trays.
Hi kitchen sanctuary I absolutely enjoyed watching you on youtube yesterday absolutely magnificent congratulations to you please keep making more fantastic videos on TH-cam absolutely awesome congratulations to you have a wonderful day love from paul Roberts God bless
Looks fab I agree I made a curry with base gravy I made a chicken tikka bhuna was lovely thanks again Nicky xx👍👍🏴
The reason to use the base is NOT to make the process quicker. The reason is scientific in that when the base gravy hits a hot pan, caramelisation occurs, a chemical reaction which infused the whole dish with this classic BIR taste. This is known as the Maillard reaction. For years me and my brother have been making curries (pre internet) using all of the correct ingredients but never once did it hit the mark. We believed the secret lay somewhere with the onions and until we both discovered the Maillard reaction (ironically at the same time but in different countries), we got quite excited and never looked back
I never cook a curry anymore without me base gravy👍👍👍
I love this curry gravy idea! Can you please do a big batch curry sauce for chips that can be frozen in portions? We love curry chips so much!
Hi nikki ime just experimenting with liquid veg stock from sainsbobs, fried onion red lentils toms spud and all the spices, makes more managabled amount! For the amount I need will freeze in small portions.
Think I'll give this a go, I do like a jalfrezi or a dopiaza, or a tikka masala. It look delicious
I've just made the curry base gravy and it has turned out a little thinner than this. Should I boil up some more onions, blend them and add them to thicken it a little?
Been cooking Curries for 35 years [Aussie] I usually make them in a pressure cooker but often dont need to with chicken. My signature disk is Sri Lankan chicken Curry and I was surprised no cinnamon bark or cardomon was used. I always know if the werent used and dont enjoy the curry so much.
But once I got a Goat and gave to a Pakistani work collegue and we had a deal he could have half and the other was mine. His wife also Pakistani gave back to me as a curry. It was magnificant and was the best curry I have ever tasted. For the life of me I could never duplicate there was just something missing.
Funnily enough I've just this moment finished eating my second BIR style chicken Jalfrezi using a defrosted, pre-(home)made base sauce. It really is the secret in turning what would be a so-so curry into something indistinguishable from that made by your local curry house. From now on, I'm going to keep a stock of base sauce in my freezer.
Absolutely amazing I’ll definitely be trying your curry base and I definitely will be making your Chicken Jalfrezi recipe as I really love Chicken Jalfrezi thank you oh can I ask what make and model is your worktop stove 😀😀
Ive been using Misty Ricardos BIR method, absolutely fantastic!
Garabi is a must for any curry. I make my own and freeze. I love curry
I make my own base gravy from time to time. Mostly though I use a fresh shop bought lentil soup of any brand as long as it has some sort of Indian style with coconut, non meat and just water it down. Heat on the hob ready to build my curry on the hob in a high sided Aluminium pan. It works very well. The process or method of a ladle at a time and reduction/caramelisation of the sauce in the pan makes the difference imo. Also a good curry powder mix. Mine is from Als Kitchen his curry mix powder it fab 👌
Cheers
Delicious those onions are bathing in sweet thoughts
Hi I would like to try veg dopiaza what would you suggest?
Hi Nikki you said your curry base make 12 cups or 24 individual servings, but in your jalfrezi you use 2 cups which suggests 6 individual servings. Can you clarify this for me as I will be making this and want to get the freezer portion correct. Thank you.
Jonathan Dann
definitely use it for chicken pathia
Try thinning your base sauce down to a milk consistency.
Looks great just subscribed what about the potatoes in the base ?
Looks delicious.
Thank you 😋
Are you simply replacing the tomatoes you normally put in your recipes with the base sauce?
Weekend supper sorted ..... thanks .
As an alternative to Base Gravy,just try one of the £1 packs of medium Mayflower Chinese Curry powder. Just make it up a little thinner than you would a Curry Sauce.
For me who's someone who's made Base Gravy before,it's just as good or even better.
This is indian not chinese mate!!!
@@anneperry9014 I know,but it was works just as well.
Hello Nikki, Could you please show me how to use this base to make a korma curry? Many thanks. Matt
It all looks so delicious Nikki. Great video and recipe. 😊👍
Hy can you tell me the name of the hob you are using and where I can get from
Is this suitable for korma? They texture looks just like what I’ve been missing.
Yes. Korma using base gravy is so quick and easy. You only need coconut milk powder, almond powder, curry or mix powder, sugar and cream.
Hi would you do a chicken madras with the base gravy please if you haven't already done one ? Thankyou in advance
Thank you...Great recipe