- 200ml Base gravy
- 400ml Water
- 300gm Meat or vegetables
This is ridiculously simple. It might not give the same depth of flavour as the other precooking recipes but it’s perfect if you’re in a rush. Simply dilute the base gravy with the water in a large pan and bring it up to the boil. Add the diced meat or vegetables and simmer until cooked to your liking. Drain it all off, use in a curry straight away or refrigerate.
As a guide, here are some average cooking times.
- Chicken – 8-10 minutes
- Vegetables – 10-15 minutes
- Lamb – 2- 3 hours (keep checking the liquid level)