East at Home - Base Gravy for Curries - My experiments
I'm just running a little experiment using 'East at Home Base Gravy for Curry. Normally I make all my curries from scratch but I have been impressed by some pre-made base sauces] recently so I thought I would keep some notes and find a nice simple recipe to make a quick curry that we both enjoy.
I use olive oil by personal preference, any vegetable oil would be fine.
As this is a quick cheat recipe, I'm using a slow cooker as I can also fry off the onions in it and it saves time and washing up
East at Home - Base Gravy for Curries - My experiments | |
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Servings: | 2 |
Calories per serving: | 1730 |
Ready in: | 2 hours, 15 minutes |
Prep. time: | 15 minutes |
Cook time: | 2 hours |
Difficulty: | |
Recipe author: | Chef |
First published: | 12th March 2024 |
Best recipe reviewNice base sauce for curries 4.7/5 Need to make many more to be sure, but so far, so good. |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 2 tablespoons olive oil
- 2 medium onions, peeled and chopped
- 210 g of East at Home Base Gravy for Curry (half a pack - freeze the remainder)
- 210g water (210 ml)
- 1 large chicken breast, cut into bite sized pieces
- 1 scant teaspoon of jaggery
- ½ cup garden peas
- ½ cup sweetcorn
- 70 g dried Puy lentils
- 1 can coconut milk
Method
- Fry the onions for 10 minutes in the olive oil
- Cook the dried Puy lentils for 10 minutes in boiling water and drain
- Stir fry the chicken pieces for a few minutes
- Meanwhile, mix the Base Gravy for Curry with an equal amount of cold water
- Add 1 level tablespoon of Mae Ploy Penang curry paste to the Base Gravy for Curry and mix well
- Pour the Base Gravy over the chicken and onions
- Add the cooked Puy lentil, sweetcorn and peas to the slow cooker
- Mix well
- Add the coconut milk and 1 tablespoon of jaggery and mix really well
- Slow cook for an hour or more
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East at Home Base Gravy Curry cooked after 2 hours in the slow cooker
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East at Home Base Gravy Curry starting off in the slow cooker
Serving suggestions
Chef's notes
- Use 1 level tablespoon of Mae Ploy Curry Pastes (Penang curry paste) - No more - this is quite peppery
- 1 tbs TS Special curry powder, 1 tbs normal curry powder (both level) - few non-spicy additions.
Chef's notes
Lamb fillet curry: 1 pack sauce / 1/2 pack water / handfull sultanas / cubed neck fillet / 2 tbs Cock Brand Yellow Curry Paste - pressure cook 45 mins high pressure - cool, fridge. Skim fat, reheat. Fabulous!
Dipping sauce
1 Pack of sauce - wash out with 150 ml water / 12 tbs Taste Sensation Piri Piri powder / 2 tbs Taste Sensation Taco mix / 2 tbs cornflour to thicken
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