Joined in 2023 
82 
63 About this deal
He has a way to cook a load of fantastic simple base sauce that Is stunning in curries and the sauce can be frozen and makes the next dishes fast and easy. This blog, which I started in 2010 is the place where I test all of my recipes before they go to print. The Curry Guy Easy (2018), The Curry Guy Veggie (2019), The Curry Guy Light (2020), The Curry Guy Bible (2020), The Curry Guy Thai (2021) and The Curry Guy BBQ (2022) followed and I am now writing my 8th, 9th and 10th cookbooks which will be published in 2023, 2024 and 2025.
Keep the chilli powder to a minimum and add some cream, block coconut, rose water and a dusting of cardamom powder and voila… a fragrant chicken korma. Breast meat is more popular at restaurants because it’s white meat and perhaps a bit nicer in appearance.Then I heard if you add spices at the begining of a long slow cook, the spices will diminish in flavour due to long cooking. They are not in stone as many different things such as the heat of your pan and how many ingredients are in the pan can affect the amount of sauce you will need. I've since share your recipes with family and friends and they too are extremely pleased with the results. Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options.
It was developed first by Bangladeshi chefs at British curry houses in an attempt to compete with the hugely popular sweet and sour chicken that was becoming popular at Chinese takeaways. Once it's made and you have it on hand, you can whip up all your favourite curry house style curries in minutes!
A version of the above linked recipe for vindaloo with base sauce and many other popular curry house recipes are in my cookbook “The Curry Guy Bible’. The thing is, once that work is done, you can whip up a curry house style curry in less than 10 minutes. One thing wonder is whether or not you have to use a base curry sauce in your curry house style curries.
Curry house style curriesare famous for their smooth texture which is achieved using the base curry sauce. Now Add the mango chutney, mint sauce and ketchup and bring to a simmer adding more sauce gradually.
Shababs in Birmingham is one of the last remaining true balti houses, and Sachins in Newcastle offers authentic Punjabi food. Also, Punjabi garam masala has a more intense flavor than regular garam masala; livens up the dish quite a bit. Cooking the curries in a more authentic and traditional way just wouldn’t be possible in most restaurants as it would be too labour intensive, overly time consuming and not cost effective. Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
I do cook with a lot of oil, because it’s a great transporter of flavour, but I try to skim it off at the end and reuse it in place of plain oil – it keeps forever and brings a great flavour to whatever you make with it. I recorded a live video of me thumbing through each page just after The Curry Guy Bible was published. The base sauce makes it possible for chefs to cook, plate and serve many different curries quickly and easily.I find that those purchased at supermarkets can be a bit of a let down as they are often quite stodgy. For the first time ever I changed how we do Boxing Day by doing an Indian meal starting with pompadom and dips, starters and mains all from your menus.
Great Deal 
New Comment