Jump to:📋 What do we need? 🔪 How to make this Indian Base Gravy 🍽️ How to use it 📺 Watch how to make it 🍲 More fantastic Curries Curry Base Gravy 💬 Reviews
I usually make most of my curry sauces from scratch, but I’ve been aware of the ‘base curry sauce gravy method’ for a while.
It’s a bit of secret in many British Indian Restaurants that a big pan of curry base gravy/sauce is always on the go to seriously speed up the process of making the high number of curries that go out the door.
Lots of you were asking on my YouTube channel for me to try the curry base gravy method. So I’ve been busy testing it out and refining it. And I’ve got to say, I love it! This curry base works.
I even did a taste and timing test using my original Chicken Jalfrezi recipe, and found that I could reduce the time it takes to make the jalfrezi from 30 minutes, down to 14 minutes!
I’ve included the recipe for the quick jalfrezi in the recipe notes sections of the recipe card.
Personally, I think it tastes so good, you could serve it as a soup. Perhaps with some garlic naan for dipping!
You can check out my recipe video to see how a chicken jalfrezi using my regular recipe compares to my adapted recipe with the curry base. I do a taste test at the end of the video.
Take a look at the recipe ingredients and figure out what the key spices in it are. Then compare that list of spices to the spices that are in the curry base.If any of those spices are already in the curry base, then halve the amount to use in your recipe.If any spices in your recipe don’t appear in the curry base, then add them in as per the recipe.You generally won’t need to add ginger, garlic, stock or tinned tomatoes or salt to your curry - as the curry base already as that in (unless the recipe calls for a lot of something - like garlic or tomatoes).Continue to add the other ingredients that appear in your curry recipe - such as chillies, vegetables and tomato puree (tomato puree appears in the curry base, but there’s only a small amount, so add the full amount of tomato puree that the recipes calls for).If the recipes calls for coconut milk, cream or yogurt, I would still use it, but you may need a little less - otherwise you may end up with too much liquid after adding the curry base.I would usually add the curry base once the meat, vegetables and spices are cooked - then you only need to simmer for 5 minutes or so.
Here’s a sneak peek of how they look. This is the Chicken Jalfrezi using the base gravy: This is the jalfrezi using my regular recipe: So the question is, do you want me to share more quick curries with you that use the curry base gravy method?Let me know in the comments below. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
