Topic: NickyWelsh CTM

[Nickywelsh]

Serves 2 greedy people

Ingredients:

Pre-cooked Chicken Tikka (4 large breasts)
100ml Veg Oil
3 tsp garlic paste
2 tsp ginger paste
2 tbsp tom paste (watered down)
2 tbsp Tandoori Masala (I use Pat Chapman's NCB recipe)
1 tbsp Mix Powder (any you like)
1 tsp salt
450 ml Curry Base (I mostly use the Undercover Curry base now)
300ml single cream
1 heaped tbsp almond powder
3 heaped tbsp coconut powder
1 tin coconut cream (preferably a Thai brand, must be cream, NOT milk)
Fresh full fat milk
1 Kasoori Methi
395g Sweetened Condensed Milk (to taste)
Finely chopped coriander leaf (approx 2 tsp)
Red food colouring (3-4 drops)

Method:

1
Mix the tandoori masala, mix powder, kasoori methi, and salt, with enough water to make a paste
2
Mix the fresh cream, almond powder, coconut powder, and coconut cream. Add enough milk to make a thick yet slightly runny paste. I find the powders expand quite a bit, and sometimes I have enough left of this mixture to freeze and use for another curry (a little of this in a Madras is really nice)
3
Heat veg oil until good and hot and then add garlic and ginger paste, stirring continuously for about 1 minute
4
Add tom paste and continue to stir for another minute
5
Add spice paste and cook for another 2 minutes, or until oil starts to separate
6
Add half base gravy and let cook down for approx 2 mins
7
Add remaining base and after 30 seconds bring down the heat a little
8
Add the cream/coconut/almond mixture
9
Add enough milk to get to your required consistency. I like mine to be quite loose/runny (I have a picture posted on the pictures page)
10
Add the sweetened condensed milk to taste. It's how one of my favourite BIR's used to sweeten theirs (Redland Tandoori, Bristol). I use about 3/4 of the can, then just a drizzle on the final dish before serving.