Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Tandoori Dishes => Topic started by: Curry King on October 11, 2005, 07:32 PM
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Here is a CTM as I make it and it always goes down as a favorite, I should make it more often :D
This should serve around 3 people.
Ingredients:
2 or 3 tbsp Oil (veg or olive)
1 tsp garlic & ginger puree
Half a tbsp tomato puree
Pinch chilli powder
1 Heaped tsp spice mix
1 level tsp tandoori masala
3 Large ladles of curry gravy (Will clarify how much exactly)
1 portion pre-cooked chicken tikka (3 or 4 chicken breasts)
3 or 4 tbsp cream (More if prefered)
2?x1? piece of creamed coconut (or to taste)
1 tbsp sugar
Red food colouring (optional)
Small handful of chopped coriander
Method:
Fry the garlic and ginger puree for a few seconds in the oil.
Add the tomato puree and fry for a minute or 2.
Add the chilli powder, tandoori masala and spice mix, cook for a minute or 2 moving round the pan.
Add a ladle of curry gravy and stir in.
Add tikka chicken mix in and then add the rest of the gravy.
Add the sugar and coconut stir in until the coconut has dissapeared.
Take of the heat and add the cream, stirring in as you go.
Stir in the red food colouring and return to the heat.
Cook through for a couple of mins.
Garnish with the chopped coriander.
I will update the exact quantity of gravy used next time I make it.
I will hopefully make one this weekend and put up some pictures to go with it.
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I see you have sugar in yours as well
The coconut in mine was powdered
I have recently bought some, but I don't know how different it tastes, yet
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This is a base sauce that i discovered while playing around a few weeks ago..
I was thinking its quite good when the wife piped up " oh I like these kind of curries its like CTM"
That spoilt it for me cause im not a CTM kind of person (or maybe I am ??? )
but for those of you who are, i can give my base sauce and you can add whatever you like to it.
Base Sauce
Onions 900 g
ginger 50 g
garlic 50 g
1 tsp of salt
cut up and mix with 1.5 litres of water (Kris Dhillion proportions)
Add a Bouquet Garni (100 Best Balti Curries)
5 whole cloves
8 black peppercorns
4 cm/1.5 inch cinnamon stick
2 bay leaves
3 brown cardemons , slightly broken
1 tsp cumin seeds
1 tbsp coriander seeds
Cover, bring to the boil and reduce the heat to a simmer for 40 - 50 mins
remove the spices and blend until smooth
In another pan add 8 tbsps of oil, heat to medium,
then fry 2 medium/large sliced tomatoes,
let the tomatoes "melt" and reduce until most of the water
has evaporated (around 5 - 8 minutes - maybe longer maybe shorter)
add i heaped teaspoon of tomato puree and cook for another minute
stirring it into the oil and tomatoes.
( Dont be tempted to add the puree too early, the tomatoes should
be broken down and the water mostly gone)
Add 1 heaped teaspoon of turmeric and one heaped of paprika
to the tomato mixture and cook on a simmering heat for about
7-10 minutes checking that the mixture doesnt stick
Add the onion mixture to the tomatoe mixture
bring to the boil, remove lid and reduce the heat to a simmer
for 20 minutes. skim off any scum you meet on the way.
Use as a base sauce for any tomato type curries you like.
Would work well with CTM
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I have some powdered coconut but not tried it to be honest I always use the creamed. I found that if you didn;t add sugar it just wouldn't be sweet enough, the CTM ive had from my local is sweet almost too sweet.
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Ashes,
I made this base sauce of yours this morning in the hopes to turning it into a CTM today. The simplicity of the entire process led me to try it. I didnt think it would have much flavor and the base sauce looked rather pale in color but after i did the tomato step, I tasted it and it had a lot of flavor! The only things i added were fresh coriander and some dried methi leaves at the end. I made some chicken tikka this morning and will assemble it together this evening into CTM. The "melting" tomato step and cooking it in the oil really adds to the dish!! It is really surprising with out any masala powder, a sauce can have so much taste!!! I was almost afraid to taste it and had my masala box ready to add masala - but didnt need any!!
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Hope it works well Paast10, id forgot about this recipe and was just contemplating if i could dig out an old recipe i used to make in the old days,. Actually ive lost most of my best homemade stuff which is a shame because a couple of the best curries ive tasted have been my own. I have a balti recipe which should stand up to most but the one recipe i really regret is a prawn curry i made 12 yrs ago. It tasted amazing and I havent been able to reproduce anything like it since. However, i was at a good friends house a couple of monthes ago and he pulled out some recipe books and aload of handwritten scrawls of my early curry experiments and i found a prawn recipe which could have been the one im referring to. But after reading it i cant believe it could taste anywhere as good as i remember,. i suspect the imagination is greater than the reality.
Hope you have a nice curry evening
Ashes
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This recipe is a definite " must try "...thanks for the post .
CC
PS
Don't you just luv the members on this site who go out of their way to experiment , formulate and create , based on the input of their forum colleagues ....well done !!! :)
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Hi,
made Curry King's Chicken Tikka Masala this morning (day off work) - eating it tonight.
Pictures here: http://www.curry-recipes.co.uk/curry/index.php?topic=1148.msg9941#msg9941
I've never had one myself but the result was very pleasing - sweet and creamy but with a slight spicy/chilli kick - does that sound about right ?
It was my son's favourite back in the UK - although I am not sure if I have made it red enough for him to think it's the 'real deal'. On that point, which is best - liquid colouring or powder ? My liquid stuff doesn't seem to penetrate everthing as well as I would like.
I cannot seem to find creamed coconut here either (yet). I used some tinned coconut in my CTM, but had to guess the amount - in the end I used 200ml.
I was making this for 4 adults and so multiplied everything on the recipe by 4. This meant 12 ladles of curry base. As a result, I ended up with what seemed like too much sauce for the amount of chicken I was using (4 large breasts). I used 3 of Darth's curry base bags as each one holds 4 of my ladle scoops. In the end, I scooped 4 ladle-fuls back out to get the meat/sauce balance right. In fairness, Curry King does indicate in the recipe that the gravy amounts should vary according to what you normally use. Should I reduce the spices if I am using less gravy (i.e. 2 ladles per portion) ?
I also made some of the Pilau rice posted by Pete:
http://www.curry-recipes.co.uk/curry/index.php?topic=396.0
It came out well in the end - the best I've made yet and so aromatic and flavoursome - although I might have added a tad too much salt. I did have to add some more water at the end of the oven cooking time as the rice was still a bit hard and powdery. I then gave it another 15 mins in the oven. I guess when you change the amounts you have to do things like that ?
Once the rice had cooled, I took out all of the whole spices before putting it in the fridge. It doesn't 'present' as well, but it does mean we won't end up biting into a cardomon seed. That shouldn't affect the flavour should it ?
By the way, what oven setting (in degrees) is 'Low' - I set mine to 150 ?
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Ashes, it came out really well yesterday!!!! So good my husband was saying he was going to eat it again today but I had to tell him we finished it all!! I only made a little bit of base sauce and used 2 chicken breasts. I dont have room to store base sauce, not in my little fridge, nor in my freezer - so I have to make it fresh each time. I am making this for company on wednesday!!!
I think someone was looking for a base sauce that wasnt brown in color, but more pale - so this one would work for them. If only I could remember where that was.
Thanks for the great recipe. Oh, the only change i made to the final step was that I didnt add any coconut to the finished product.
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I think someone was looking for a base sauce that wasnt brown in color, but more pale...
This is something that has intrigued me. I've had several curries recently that were bright orange in colour. They were perfectly nice standard BIR curries. The thing is, I could never achieve this almost see through quality to my finished dishes. They are universally some shade of brown. It makes me think they have to be using a very light yellow base sauce, which must presumably be very underspiced.
I'd be interested to hear people's thoughts on this.
YF
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Hi CurryLover,
It's one of the currys that always goes down well in my house and I really don't make it enough. It really shouldn't have a chili kick though so maybe you put to much in, you shouldn't be able to taste or feel it. To be honest though I prefer it like that, a spicy CTM with fresh chili is even better 8)
Another problem I've found with CTM is that it can vary massively from restaurant to restaurant so getting it how everyone knows it can be tricky.
cK
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Ash's base was a very pale off-white type of base almost....i didnt put any coloring in it so the result was more yellow-orange in color - I used some paprika and tomato puree in hot oil to color it a bit.
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Glad the base turned out okay Paast10 (didnt realise you were female btw). Personally Im not really into CTM, used to be my favourite when i first discovered curries but i prefer something less tomatoey nowadays. I know alot of people love CTM (my wife and kids) and they were pleased with the finished dish.
Glad you liked it!!
Regards Ashes
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Curry King,
the CTM went down well with everyone - even my son. My wife wants me to repeat it soon for some friends. I think it's the closest I have ever come to reproducing a BIR dish. Clean plates all round - in fact, the only complaint I got was that the portions weren't big enough !
The spiciness concerns me a little. My son said his UK CTMs did not have it. Do you think it's the spice mix or the chilli powder ?
The chilli powder I used is hotter than my usual supermarket stuff - although it wasn't the 'extra hot'. It's unbranded stuff sold in sachets at a local Asian spice store. I used just 4 small pinches of it.
My spice mix contains madras curry powder. I have made up the Ifindforu version - it seems almost identical to the Bruce Edwards version. I cannot get Rajah Gold here (or Rajah anything !), so have settled for some made by 'Empire'.
I think I might leave the chilli out next time.
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You're using madras curry powder and chilli powder, inevitably it's going to turn out hot. I don't think CTM should have any chilli heat whatsoever or it isn't CTM. Ditch the chilli powder and use a mild curry powder.
YF
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Yeah just leave the chili out altogether as it's not essential, I only put some in as the CTM I was trying to emulate at the time did have a hint. If it still comes out to spicy then you will at least know it's your curry powder in the spice mix, I wouldn't have thought so though as you are not putting a lot of it in.
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I love ctm with fresh chillis! :P
Come to think of it, forget the ctm, I just love fresh chillis! :P :P
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Hi Curry King
I have been studying your recipe for CTM ready to have a go at but i am a little dubious about the Tandoori Masala, is this a paste or a powder also what make would it be, how many portions would your recipe be aimed at. New to this so sorry if i am asking should know questions.
Many Thanks
Dai. :)
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Hi Dai,
The Tandoori Masala is a bought powderd spice mix:
http://www.simplyspice.co.uk/tandoori-masala-p-316.html (http://www.simplyspice.co.uk/tandoori-masala-p-316.html)
The amount of people this would go round depends on how much chicken tikka you add. I normaly use about 3 chicken breasts worth of tikka in this CTM and it would easily go round 2\3 people 4 at a push if you also have all the extras such as naans, rice, pakoras etc.. I have uploaded a picture of this CTM that I made a while ago, that may give you an idea:
http://www.curry-recipes.co.uk/curry/index.php?topic=890.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=890.0)
Cheers
cK
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Hi Curry king
The picture of of your ctm looks absolutely mouth watering, if i can get mine to be half as near that i will be a happy man. If i wanted to make a larger quantity for freezing would it be safe enough to just double up on the quantities, or is it better just to make a new batch.
I will have a look in my local Indian supermarket for the tandoori masala, i have already received an order from simplyspice so will get some next time.
This ladle mystery certainly is a big one, what sized ladle do you use, i am compiling a list of all variations so that i can work out an average. :-\
Cheers
Dai
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I've never actually frozen any of my currys only the base sauce but I can't see there being a problem with it, maybe someone else who has tried it can comment? As for doubling up I'm not sure as again i've never tried it. One problem would be the size of the pan required and the mess from stiring it round :o
I am planning on measuring how much my ladle holds and updating my recipes soon so will let you know.
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Hi Dai,
You needn't be so confused Dai :P. Subject to Curry King's confirmation, of course, I reckon:
- yes, I'm sure you can easily double up on the quantities given (provided you have a big enough pan...as Curry King points out)
- yes, I'm sure that freezing your left-over curry (once only) is perfectly acceptable...I do it all the time. It will keep for ages (months) stored in suitable sealable plastic containers (i.e. with lids)...however, some people recommend removing any whole spices first, as they may become astringent on freezing....I don't bother and have noticed no problems
- in the context of this recipe, I reckon it is reasonable to assume a ladle size of approximately 5 (UK) fluid ounces (i.e. 142ml)...I am confident that this is a volume of curry base consistent with the rest of the recipe, with approximately 750g to 1kg of chicken breasts (i.e. 3 to 4 breasts)....this is sufficient for 2 to 4 people
Hope this helps :)
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Hi Cory Ander
Thank you so much for your help. This makes more sense to me now, and give me a bit more confidence, when i round up the couple of ingredients i need i will have a go and hopefully post my result.
I must say that everyone i have encountered so far have give some good friendly advice its nice to be among helpful people. ;D
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Hi Dai -
I recall reading somewhere that freezing onions , curry and some spices changes the flavour over a period of time . Anyway , here is a good link that discusses the freezing basics in detail .
http://hgic.clemson.edu/factsheets/HGIC3060.htm
CC
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Hi CurryCanuck ;)
That really is some comprehensive info on freezing, i think i will need to get a bigger freezer to house all my planed recipes. The problem i have is that i am the only curry eater in the house so i do not think i can manage 3 or 4 portions in one go. I will have to start converting the wife over slowly, perhaps try something milder to start off with. But as i love ctm that is going to be my first masterpiece or failure, fingers crossed. :-X
Dai
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I have been down that same road with my wife - fortunately after years of trial and error as well as numerous recipes my better half has become a " curry convert " . Good luck with your CTM - post your results . :)
CC
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Curry King wrote:
'The amount of people this would go round depends on how much chicken tikka you add. I normaly use about 3 chicken breasts worth of tikka in this CTM and it would easily go round 2\3 people 4 at a push...'
OK, now I'm confused ???
I recently made this CTM and, although very pleased with the result, I did mention that after quadrupling the amounts I had too much sauce and had to remove some.
The reason I did this, was because the recipe refers to 'one portion' of chicken tikka. I assumed this meant 'for one person' and so assumed I should increase the amount for more people.
So, the recipe at the start of this thread will serve 3-4 (that might explain things :-\) ?
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Yes we are going to have to come up with some standards sorry for any confusion caused. When I refer to portion of chicken tikka I mean one "lot" of tikka chicken, it is a bit vague to say the least :-\
I will adjust it now to make it a little clearer.
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My wife will eat a Korma because thats all she has ever tried, i think people get the wrong idea, they think it is all mega hot and spicy but there are many different dishes that can be made that are just very nice, i will try different things when i get established.
Has any one heard of the brand named "East End" i visited my nearest Indian supermarket, they had some things in "TRS" others in "Rajah" and other in "East End", a young girl there said that it was a good make so I had a few things to try.
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Hi CK, I'm planning on making this tomorrow night and it would be great if you could let me know the approx size of your "Large" ladle?
Cheers, JB
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Has any one heard of the brand named "East End" i visited my nearest Indian supermarket, they had some things in "TRS" others in "Rajah" and other in "East End", a young girl there said that it was a good make so I had a few things to try.
Dai
I always buy "TRS" I must say they are all pretty good but I love the "TRS" brand full stop !
Their Spices seem to have a more vibrant colour and I think they keep their flavour longer.
I use "TRS" Popadoms and they are totally Superior to all other brands (and believe me I tried them all) they fry superbly and there is definitely a significant difference in taste compared to others :o
Go for the "TRS" brand and you won't go far wrong. (but that's only my opinion)
Layne ;)
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Hi Laynebritton
I will try the ones i have now, and learn a quick lesson and go for the tried and tested TRS ones, do you buy your spices online or locally.
Dai
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I have used TRS spices many times & find them to be excellent :)
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do you buy your spices online or locally.
Dai
Hi Dai
I have about 3 Indian / Continental shops near me (30mins drive) and they have every brand of Spice/ingredient/Halal product anyone could ever need (thank goodness)
Remember to buy your Spices in small amounts often !
Layne ;)
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Hi Laynebritton
I have so far only found one so far in Newport "Masala Bazaar" where are the other two, i only actually live five miles away from you so perhaps we could liase some time.
Cheers
Dai :)
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We have some of the generic blends of spices here - i.e . TRS , Rajah , MDH ... but there are a lot of local merchants that produce their own . In North America ( in particular Canada ) there is a huge Sikh/Punjabi population - therefore , there is a big influence as to what is available . A lot of the well known BIR dishes are not familiar to the rank and file here . Most restaurants settle for the more traditional dishes . ( thank God for this site ! ) You won't see dhansak .phall , pathia or balti over here . I have begged my local restaurants to create some of th BIR dishes...but they flatly refuse , stating that if it isn't authentic Indian cuisine...they won't do it ! Pity - there loss is my gain , as most of my friends prefer BIR . I just love to introduce the BIR taste experience to newbees . :)
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Dai Where by do you live ?
In Newport Yes "Massala Bazar" I go there regular for my Lamb on the bone (Halal) the other 2 are in Pill you know where the main police station is ? go down that road and there is "Abdul" continental shop opposite kwik Save then further down opposite side of the road is "Clare's" which is pretty good but as you say "Massala Bazaar" is Excellent Coriander 3 bunches for ?1.00.
Anyway Dai yes we must have a Pow Wow sometime and swap ideas OK.
Layne 8)
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Hi All
I have now completed my first ctm using the Ifindfora curry base and Curry Kings above recipe, i marinated the chicken for 48 hours and cooked it in a fan oven on about 2200c for about 15 mins it was starting to blacken on the edges so took it out.I then added it to the Masala sauce, but as you can see from the picture the slight black edges makes the look not so appealing. Any way being my first attempt i cannot complain it still tasted very nice but i now need to do a pilau rice to accompany it.
Your comments would be appreciated.
Dai
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Hi Dai,
For Pilau Rice, check out the recipe index here: http://www.curry-recipes.co.uk/curry/index.php?topic=415.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=415.0)
Also check out the comments made, regarding cooking rice, in this thread here: http://www.curry-recipes.co.uk/curry/index.php?topic=1092.msg9506#msg9506 (http://www.curry-recipes.co.uk/curry/index.php?topic=1092.msg9506#msg9506)
Hope this helps! 8)
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:o Looks pretty good to me, mouth watering and I can almost taste that sauce, mopping it up with a naan, dribble... 8)
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Hope it tastes as good as it looks, i am going to have iy on Friday, i am going to try a Pilau rice.
Thanks all :)
Dai
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Hi laynebritton
I am five miles down the valley towards Newport in Aber, my brother is a post man in your neck of the woods.
Dai 8)
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Just an observation .... there are so many CTM recipes out there - which one is the BIR authentic . I have eaten CTM at numerous restaurants both in the UK & North America - no two restaurants are the same . So guys , the question is - if CTM is the foremost dish in the UK , what is the best recipe ? Which taste reigns supreme ? From what I can gather . there are over fifty variations of the this Uk developed dish - could we possibly short-list the former ?
CC
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HI CC,
I think it's a bit like the base sauce recipe there is no one "best recipe". I think it's down to personal taste, CTM is not my favorite curry but I like one now and again, and this recipe works for me. I have tried a CTM from all the BIR's near me and I only like one of them and that is similar to this. Others i've tried have been awfull to be honest one I could have sworn was a microwave curry and i've had others that have been so sweet I couldn't eat them.
I would be happy to try any other variations on it espcially if someone has actually got a known BIR recipe ;)
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CK, this recipe looks great.
You mention spice mix in the ingredients, could you please clarify what this is exactly? Can't wait to cook this one.
Thanks
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Others I've tried have been awful to be honest one I could have sworn was a microwave curry and I've had others that have been so sweet I couldn't eat them.
CK you a quite right I totally agree with you I only eat CTM occasionally due to the fact most in my area are far to sweet and sickly and to be totally honest if someone was blindfolded they would say it's Tomato soup with a shed-load of sugar added to it. :(
As I have said in earlier posts they are all jumping on the ????? bandwagon they make the product as cheap and as fast as possible for the punters hanging is to good for them (Twats) :-\
Layne ;)
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CK, this recipe looks great.
You mention spice mix in the ingredients, could you please clarify what this is exactly? Can't wait to cook this one.
Thanks
Hi Johnboy,
The spice mix and much more can be found in the F.A.Q here:
http://www.curry-recipes.co.uk/curry/index.php?topic=776.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=776.0)
cK
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Yep I agree Layne it's cheaply made and people lap the stuff up, i've even had some that didn't use tikka chicken, i'm sure they think people won't even notice ::)
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CK, this recipe looks great.
You mention spice mix in the ingredients, could you please clarify what this is exactly? Can't wait to cook this one.
Thanks
Hi Johnboy,
The spice mix and much more can be found in the F.A.Q here:
http://www.curry-recipes.co.uk/curry/index.php?topic=776.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=776.0)
cK
Oops sorry :-[
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Oops sorry :-[
Don't be. The FAQ hardly jumps out at you. (nudge, nudge admin)
YF
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Hi All
I have now completed my first ctm using the Ifindfora curry base and Curry Kings above recipe, i marinated the chicken for 48 hours and cooked it in a fan oven on about 2200c for about 15 mins it was starting to blacken on the edges so took it out.I then added it to the Masala sauce, but as you can see from the picture the slight black edges makes the look not so appealing. Any way being my first attempt i cannot complain it still tasted very nice but i now need to do a pilau rice to accompany it.
Your comments would be appreciated.
Dai
Dai I like a bit of blackening around the edges, it gives lots of flavour and you can tell it's not been boiled, so your dish looks very appealing to me!
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Try using a blow torch to get the blackening, see hints & tips.
Happy Cooking
C P
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Hi Nessa
I suppose it does not look that bad after all, it looks cooked at least, when you have chicken from a BIR it is so tender and succulent not with burnt edges, should this be the same when you make a ctm as the burnt effect is a little lost when the chicken is covered in sauce.
Chilli Prawn - I am on my way to hints & tips.
Cheers. ;)
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Hi Nessa
I suppose it does not look that bad after all, it looks cooked at least, when you have chicken from a BIR it is so tender and succulent not with burnt edges, should this be the same when you make a ctm as the burnt effect is a little lost when the chicken is covered in sauce.
Chilli Prawn - I am on my way to hints & tips.
Cheers. ;)
Yes the burnt bits do have a very distinct effect whn in a CTM; they give the flavour depth and reduce the need for seasoning.
Happy Cooking
C P
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o.k. everyone, im new to this site, may 2nd 07. my quest is to find the real ctm recipe. it seems crazy that ctm is cooked millions of times a day in GB and very few people know how it is done. lets get this thing put to bed once and for all. please help. thanks::)
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my quest is to find the real ctm recipe. it seems crazy that ctm is cooked millions of times a day in GB and very few people know how it is done. lets get this thing put to bed once and for all. please help. thanks::)
The problem is that there is no such thing as a "real" CTM, whose to say which one is the "one". Some restaurants use tom soup some don't it varies depending on where you go, best thing is to try a recipe and then tweak it to how you like it.
cK
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Ingredients:
1 tsp garlic & ginger puree
3 Large ladles of curry gravy (Will clarify how much exactly)
1 portion pre-cooked chicken tikka (3 or 4 chicken breasts)
Ok, I have four questions having read this thread. The first is, is that 1 tsp or garlic puree and 1 tsp of ginger puree, or is that 1 tsp total of garlic and ginger puree mixed together? The second refers to the ladle size again. Would I be correcty in guessing that 3 large ladles is about 500ml? The third question is relating to the pre-cooked chicken tikka. Which recipe for cooking this is probably the best one? And lastly, I assume that I can use Darphs curry base to make this, as I have made loads of that and living on his rather too tasty madras for the last few weeks!? Sorry to ask loads of questions, but I am new to all this curry cooking, and a mate of mine loved the madras so much that he challenged me to make a ctm (yes you read that right, he challenged me!), and also I am only using normal cooking utilities, how I would love one of those clay oven thingys, but they are too dear to justify spending out on one, much as I would like.
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Hi,
One tsp of garlic and ginger puree combined.
For the sauce I always add enough until it look s right which isn't very helpful but I would say 6 tablespoons of sauce to a ladle so 18Tbls approx.
The tikka recipe can be anyone but I personally use the Bruce Edwards, Cory Anders has also been getting favorable reviews so might be worth giving that one a go. As for the base I don't think it should matter but I can't speak for Darths as I don't use it.
cK
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Ok, I am still stuck on this dish, on maybe what would seem to be a rather silly thing. I didnt realise that the chicken tikka would take so long to marinade, so that means that I cannot cook it this weekend, but I am aiming for next week. I was just a little confused about the cream. Do I use full fat cream, or half fat, or what sort? There are so many different ones in the shops that I am unsure which one would work best?
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Hi SM,
Depending on the consistency I want, I use either double cream (48% fat - this is what I normally use because I can control the consistency better 'cause it's thicker) or single cream (18% - less control over consistency 'cause it's runnier). BIRs probably most often use Ultra Heat Treated "UHT" (to preserve it) cream.
Mind you, I'm not overly health conscious! ::)
I'm sure a "fat-free" cream would work just as (well, nearly as) well....just less...um....creamy! Though I really can't see how you can take all the fat out of milk and cream and still call it milk and cream (water, more like!)! :P ;D
PS: If necessary, you can get away with a much shorter marination time SM (a couple of hours will do), or even don't mariante it at all! The depth of flavour and colour will obviously be less. Sometimes, when I'm in a hurry, I just fry the chicken in some tikka paste before adding it to the CTM sauce.
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I had a crack at this recipe today ;D I'm not a lover of CTM but I had a "curry wimp" friend round (sorry to any CTM lovers lol :P ).
A very nice curry ;D I think on the basis of this I'll have to make it more often....I left out the chilli as I used the Boss's base which gives enough heat on its own. It was a little sweet for my tastes but my mate and the hubby loved it ;D
Thanks for the recipe CurryKing :-* I think I've been converted 8)....I guess maybe you can teach an old dog new tricks after all :D
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Well, I managed to do this dish over the weekend, and it was a really easy to do curry. It is much less preperation than the Madras, although I do prefer the Madras myself, and I feel is a really good all rounder for people who like curries, and for those people who have never tried one but proclaim that they dont like curry (like my dad). The hardest part and most time consuming was the marinading the chicken, and although I know that there are shortcuts which probably have pretty decent results, for this being the first attempt I wanted to do it all 'by the book' so to speak. I do not have a barbecue, so I used one of those little disposeable ones (well two of them actually) and I must say that anyone else who does this, buy the bigger ones, as I didnt have enough heat left to cook my last skewer of chicken, so I lit up a second one and threw some sausages and burgers on, as you do. Here are my results.
Here is the chicken after marinading for 36 hours, poped on some skewers and ready for the grill:
(http://i33.photobucket.com/albums/d93/Spencerman2/P7150043.jpg)
Here is the chicken cooking nicely on the throwaway barbie:
(http://i33.photobucket.com/albums/d93/Spencerman2/P7150044.jpg)
Cooked and ready to use:
(http://i33.photobucket.com/albums/d93/Spencerman2/P7150052.jpg)
Now, I used the same base gravy as I used for the Madras (Darth Phalls), so in order to work with the same sort of quantaties, I tripled everything so as to use the three tubs of base gravy as per the Madras, that way I figured that I would get the same sort of quantaties, which I did. Here is the mix with chicken added, before the addition of the cream:
(http://i33.photobucket.com/albums/d93/Spencerman2/P7160054.jpg)
And here it is with the cream added:
(http://i33.photobucket.com/albums/d93/Spencerman2/P7160057.jpg)
I do not like to add food colouring and things like that if I can help it, so in this case I left it out, giving it a rather pale looking colour as an end result, but I can assure anyone that the taste and flavour were great. Here is the finished article:
(http://i33.photobucket.com/albums/d93/Spencerman2/P7160059.jpg)
I really enjoyed this curry, despite me preferring stronger ones like the Madras. I fed some to my mum, and she loved it, as she did with the Madras, but I think that she preffered the creamyness of this one. Anyone looking for a nice easy curry to make for, as Domi put it 'curry wimps' then this is really nice and easy. I also like this sort of dish when I just fancy a change for the wimpier side, although I more often tend to turn to the darker side of curry and opt for that Phall, so maybe I shall try one of those next?
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Great pic's Spencerman 8)
I tend to make this when I have people round for a curry night, always looks the business and even curry\spice haters can try it ;)
cK
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I was 'challenged' to make one, but if I am honest I found it really too easy to do. It was much easier than I found the Madras, whether that is because I have now made a few of those I do not know, but it really is an easy curry to make, and as you say, it is ideal for a large gathering, this, and also I find Madras rice is quite popular. The worst or hardest part was preparing the chicken tikka, but then even that wasnt that bad, and it can be shortened and changed to still get a great result from the main curry part. Many thanks for sharing this recipe with us all.
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Thanks for sharing this recipe. I?ve made it today, I found it a bit too sweet at lunch, but tonight, after a little rest the result was amazing (pity nothing left for tomorrow), I am sure I?ll make it over and over again. I?ve used Bruce Edwards?s base and Cory Ander?s chicken tikka (excellent recipe). much better than Kris Dhillon?s tikka masala, that until today was the closer to the original i had ever found.
Regards
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Glad it worked out for you malacara, thanks for the feedback.
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I cooked this today, good recipe, thanks.
I used Dark Phall's base and the rest as per the recipe (although made very quick and easy tikka due to time constraints and added some veg too).
At the end I thought it was a bit bland so I added a fair bit of fenugreek leaves and some all purpose seasoning (basically 60% salt with a mix of minor spices), then just before serving a couple of chopped tomatoes, coriander and flaked almonds.
One of my best curries yet I reckon, tasted pretty genuine CTM to me. I don't really like some BIR style only-chicken-in-gravy ones as I like a bit of extra 'lumps' :P in it, hence extra veg etc.
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spot on recipe, family loved it and said restaurant standard no messing, many thanks to you Cory.
i thought the creamed coconut to be crucial (ie the block type). i also added the leftover marinade from the chicken tikka. i didn't bother with any sugar. i also added chopped coriander about 5 mins before serving and felt this ramped up the flavour (added the garnish as well). i used parker21's "toffee/choking" smell method of cooking the spice mix. i used the parker21 base.
just for info i made a 2nd batch with everything the same except swapping my standard made spice mix for a bought tandoori masala. there was a sever reduction in taste.
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spot on recipe, family loved it and said restaurant standard no messing, many thanks to you Cory
Thanks for your compliments, I'd love to accept them, but this is Curry King's recipe not mine :P
Glad you liked it anyway! 8)
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Curry King,
i've made this so many times now and we think of u each time so we've included a picture of what's simple the best there is. ;D
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Thanksfor the feedback Jerry 8)
You like some sauce with your tikka then :o
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I have to second that. This is the best CTM recipe I've tried to date.
J
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the qty is for 3 people and yes 3 yes?s ;D ;D ;D
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Tried yout CTM today Curry King, spot on!!, used the Rajver base which worked well, and the creamed coconut that i didnt know what to do with. Only thing was the absense of red food dye(non in the cupboard) tricked my brain into thinking it wasnt a CTM, when my taste buds knew it was.Was a bit lazy though and just used a Tikka curry powder/mild curry powder combo from Tesco instead of the spice mix, and made it with butter ghee bought from there too as i saw it on the shelf and fancied trying it!!
ps- the only let down was the supermarket naans!!! err
Cheers Scott
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scotty,
oh! u've got to make your own naans. we now even make some to go with our TA's
try Davy's, UB's, Haldi's
http://www.curry-recipes.co.uk/curry/index.php/topic,2637.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2637.0.html)
http://www.curry-recipes.co.uk/curry/index.php/topic,2547.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2547.0.html)
http://www.curry-recipes.co.uk/curry/index.php?topic=1656.new;topicseen#new (http://www.curry-recipes.co.uk/curry/index.php?topic=1656.new;topicseen#new)
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Thanks for the links there Jerry!! Thought we needed a Tandoor oven to do our own naans, but I'm sure my mums got a gridle, will be experimenting with the breads now!
cheers scott
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Glad it worked out Scotty, I know what you mean about the food colouring, it does make the difference.
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Scotty,
i use a cast iron frying pan to cook them (i think probably a normal frying pan would work the same). i use setting 4 out of 6 on my electric hob. i cook the lot and then reheat ea one in the microwave while we're eating.
i used to use my gas bbq a lot when i made yeast naans. i've recently switched to self raising flour and no yeast as per the links and find they?re just as good in the pan.
haldi has a tandoor (fantastic pics) and as u say got to be the best option but a little too pricy for me and not as convenient as the hob.
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hi people
I've been scanning over the above receipe for ctm it sounds fantastic but i need some help with a few things before i go ahead and try it. What curry gravy do i need and is there a reciepe, and also what is in the spice mix. sorry if these questions seem a little stupid, i'm new to this curry making.
cheers in advance guys
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chazza,
i am pretty sure the recipe will go with any of the site's bases (curry gravy). i use saffron and rajver in the main.
spice mix is down to personal preference - there's a section on them - it?s a collection of spices - it has a major effect on the taste of the dish ? its worth trying a few out http://www.curry-recipes.co.uk/curry/index.php?board=28.0 (http://www.curry-recipes.co.uk/curry/index.php?board=28.0)
i use LB pretty much all the time except for admins jalfrezi when i use the kushi spice mix. a lot of members use Bruce Edwards spice mix.
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I just made this today too, it's great :)
I did add some Pasatta and some milk as the sauce was getting too thick, but top notch curry :)
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Just made Curry kings CTM, fantastic! I left out the chilli powder but it was quite hot anyway(not that i minded),probably because I used Hot madras powder in the BE spice mix and used Rajvers base which is fairly well spiced too,also added a pinch of Methi at the end,10 times better than the last CTM I made which was from Kris Dhillons book.
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That looks the business
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That does look great, I can almost taste it ;)
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RobinB,
looks as if you've done your homework for sure - fantastic job.
i too like the rajver base with this dish - it makes a difference for me
given the almonds on the top did u add any to the sauce - appreciate it's not in the spec but it's crossed my mind a few times but i've stuck to spec not wanting to spoil what's a top notch result. the reason for the interest is i made ronnoc's korma (not my fav at all the korma) but it used ground almond and i really took to both ronnoc's dish and the almond.
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Thanks for the comments guys,I was definitely pleased with the results,As for the almonds I just sprinkled a few on top for garnish as some restaurants tend to do,I did consider adding some almond powder, but decided not to meddle with it too much the first time round.
I do like the Rajver base,had some good results with it so far,Madras's Bhoonas etc.
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Made Curry King's CTM for a 'get-together' last night, using Corry Ander's chicken tikka.
Very good indeed, at least as good as any BIR version I've had in the last couple of decades!
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Made Curry King's CTM for a 'get-together' last night, using Corry Ander's chicken tikka.
Very good indeed, at least as good as any BIR version I've had in the last couple of decades!
Great stuff ;)
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Curry King, the link to the Tandoori Masala you use comes back 'not found', what make do you use? I recall you mentioned that Rajah was OK but not the best?
I used a 50/50 mix of CAs (from PC), and Rajah; with some extra food colouring (for the sake of my guests, it's all about the mangagement of expectation as we know!). This produce very good results, but I would like to try it 100% your way next time!
Ta
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i am sure the tandoori masala is a key ingredient.
i use the Leena brand (it's a pinky colour). i also have the rajah (very dark red) - this i would not use in CTM believing the taste to be further away from BIR than using the Leena. i do use more of the rajah overall - for dry rub on chicken mostly on pizza - it's brill. i would not use the Leena though for a dry rub.
hope this makes sense. i like both very much but each has it's own merit's.
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Thank's JerryM!
I'll look out for that make, I don't think I've seen it in my local Asian shop, but that's probably because I havn't been looking for it!
I might also give your chicken pizza topping a go!
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No prob's adriandavid,
if u try out on the pizza don't forget to fry it off "the dry coated chicken" in a little oil in a hot frying pan before using on the pizza (ie part cook it).
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Will do! Do you use (sorry moderators, at little 'off-topic') ready made pizza bases, and if so what make?
We used to make our own pizzas, using pre-bought bases all the time, but havn't done it now for a few years!
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Curry King, the link to the Tandoori Masala you use comes back 'not found', what make do you use? I recall you mentioned that Rajah was OK but not the best?
It is the Rajah brand that I use, I did try and different brand before but to be honest I can't remember which one and it never made a great deal of difference.
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adrian,
i make my own base. it's our family's take on the sunday lunch.
i can post the recipe if needed.
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Curry King - Thanks!
JerryM - I'd like to know more about your pizza recipies, perhaps a thread could be started for Italian stuff, in a similar vein to the chienese and Thai recepies on here, even more 'off-topic', I know, but are all 'foodies' after all!
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i made CTM again last night and being conscious that Josh is not 100% sorted i kept a conscious note of how things go when i cook it and realised there's a few observations i could add. these are sort of very fine tuning and probably down more to the volume that i make than would be the case when sticking to the recipe portion (3 ladles).
i made a 12 ladle portion (this now being my norm) ie 1800ml of base going in. it serves 6 easily. it's x4 the standard recipe. i changed the spice mix slightly and it did not work as well. the attached pic shows the latest less red result c/w my norm
which is here http://www.curry-recipes.co.uk/curry/index.php?topic=539.msg23106#msg23106 (http://www.curry-recipes.co.uk/curry/index.php?topic=539.msg23106#msg23106)
observations:
1) the cooking time is much longer than i would have said/thought - 40 mins until the sauce taste was right and the chicken could go in for re heat
2) i used 12 tbsp of the tikka marinade this time c/w with 4 normally. this was down to the marinade being very runny which is not the norm (usually quite thick creamy)
3) i add chopped frozen coriander after the coconut cream has melted (about a handful). so it cooks in the dish as opposed to being a garnish.
4) the coconut block needs quite a lot of cooking after it's melted to get it tasting it's best (it tastes too oily otherwise)
5) i split the mix powder to include 50% rajah curry powder. this did change the taste more than i would have expected. the spice mix is therefore more of a determining factor in the finished taste that i would have thought (given the higher proportion of tandoori masala being added). any low paprika spice mix would reduce the amount of redness in the finished dish and for me not be as good. i won't use curry powder again in this dish - for me it did not work as well as without it
don't get me wrong on last night's result - it was very very good but not the 100% BIR norm i've got used to. this i put down to adding curry powder (which i normally rave about) when i normally don't.
Adrian,
link to pizza recipe http://www.curry-recipes.co.uk/curry/index.php?topic=3130.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3130.0)
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I made a CTM as well yesterday utilizing some of the feedback from CA, Jerry and others to get me closer to 100% BIR.
Changes from CK's spec recipe were as follows:
- Added a tablespoon of tikka marinade (I use Blade's)
- Replaced the coconut block with 4 tablespoons of coconut powder
It was a definite improvement to get me closer to the BIR CTMs I'm accustomed to. A few observations that I will tweak next time around:
- The combination of adding the runny marinade, plus that coconut block seems to thicken a sauce much more than the powder does, meant the sauce was much runnier than usual. I think Jerry noticed this as well. Next time I will use CA's suggestion of adding a little almond powder. This should thicken it up to where I want it to be.
- The "zesty" flavour I was looking for, I found. The tikka marinade added this, probably down to the tamarind in the paste, as someone noted. Could it be, that the missing taste for me was... Pataks! :o
BTW, I use Pataks "Tikka" in my variation of Blade's marinade. Find its more Tikka than their "Tandoori" as spec'ed by Blade. Guess that sort of makes sense.
-- Josh
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Who thinks that Blades CT tastes anything like their local BIR? I love it, but it's not like anything I've had from a BIR. It screams out Pataks, mint sauce and lemon juice. BIR CT is far more subtle IMHO. What are your thoughts?
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I guess that's why it was named "better than BIR", because you're right its different and not very authentic. That said it tastes great, and better than any other tikka recipe that I've tried at least.
The missing yogurt is the difference-maker, that coupled with the robust spicing etc in Blade's recipe. I've tinkered with reducing the spices and lemon juice in this to make it a bit more subtle.
-- Josh
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no not the patak's - please buy a tub of tamarind (it's well worth having on stock ie for pathia). the only agreement i apparently have with pataks is to add tamarind to tikka marinade.
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Exactly, and by using a little tikka marinade in the CTM, you are therefore using Pataks. I liked what the addition of a little marinade made to the CTM, and consider it a step forward. To be honest, I'm considering declaring the CTM quest complete!
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hi josh and jerry have you both tried petes' CTM demo recipe?
regards
gary
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Gary, that's actually one of the one's I haven't tried. I think it was the 3 ladles of marinade which turned me off. As I use Blade's marinade I thought it would be too different than typical BIR.
Do you recommend it, and how would you compare it to CK's?
Thanks!
-- Josh
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4) the coconut block needs quite a lot of cooking after it's melted to get it tasting it's best (it tastes too oily otherwise)
Which is exactly why it isn't used to cook the curries in a BIR! Why don't you try the coconut flour, as they do in BIR, and see what difference it makes?
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I did try the coconut powder on my last go. It was indeed an improvement. I did find though that the coconut flavour is not as strong as an equal measure of block. I needed to increase the volume of powder to get the desired level of coconutty-ness.
-- Josh
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Secret Santa,
i'm now out of block so next purchase will be the coconut flour (i've already spotted in my local). thanks josh for prompt that i may need more pro rata.
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4) the coconut block needs quite a lot of cooking after it's melted to get it tasting it's best (it tastes too oily otherwise)
A BIR tasting oily? Whoever would have thought! ;D
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hi guys i made a CTM on sat nite using a Maggi coconut milk powder and my mate said it was the best CTM that he had ever had! i'm us re i have seen it in one of the spice cupboard postings i think it was joshs' it is in a yellow box. i tasted the sauce and it reminded me of a "balti garlic chilli chicken tikka masala" i had many years ago and still trying to reproduce.
the CTm i was on about was the 1 with the red paste (equal parts pataks tandoori paste/tikka paste/kashmiri masala paste/coconut powder/sugar/ground almonds not the marinade!
regards
gary
hope this helps! :)
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Well spotted Gary. It is the Maggi brand coconut milk powder on the top shelf.
Re: Pete's recipe, OK I found that one (I guess Pete had another one that was a demo) and think I tried it before. I was intrigued by the "masala mix" concept and tried it.
I remember now what the problem was with this one. It specs that the mix is equal parts tandoori/tikka/kashmiri/coco/sugar/almond, and that it calls for 1 dessertspoon (10ml) of it. That works out to about a quarter teaspoon of both coconut and sugar. That can't be right.
Am I reading it wrong? The recipe is here: http://www.curry-recipes.co.uk/curry/index.php?topic=845.0
Thanks,
Josh
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Ick, well, I think I did something wrong here :-X
I"ve made CK's CTM several times now, each one going better then the last. The whole Coconut block thing put me on a bit of a hunting mission here in the States, as it's considered more of a specialty item. I've gone from from using Coconut milk (Good), to using some cream of coconut (Great).
I was reading about using coconut powder here, and I found some at an indian grocer by me. I was happy, as the bag itself would save me several special trips to get some of this canned creamed coconut (of which a lot of it would surly go to waste just from lack of use)
I don't know why, I don't know if I read it in this post, or somewhere else, but I added 1/2 a cup of the stuff.
...didn't absorb right into the curry. Didn't melt down. I tried! But yeah it went something like
*Chew*
"OH, this has very nice flavor"
*Chew*
"Very nice indeed!"
*Crunch crunch*
"...who put sand in my curry!?"
So. Woops. WIll probably stick with the other stuff >.<
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i fear the "coconut powder" would be what we call "desiccated coconut". it's very hard and bitty and used i think in baking. it's certainly not what u want.
the alternative (or even to mix with the cream coconut or coconut block) is coconut flour which is very fine.
i've tried both the block and the flour. the flour dish is certainly more towards BIR taste. however the family preference is for the block.
i would try freezing your leftover canned cream coconut if u can't buy it in the block form. the block i use is by KTC and called, "pure creamed coconut". the stuff's magic.
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i fear the "coconut powder" would be what we call "desiccated coconut". it's very hard and bitty and used i think in baking. it's certainly not what u want.
the alternative (or even to mix with the cream coconut or coconut block) is coconut flour which is very fine.
i've tried both the block and the flour. the flour dish is certainly more towards BIR taste. however the family preference is for the block.
i would try freezing your leftover canned cream coconut if u can't buy it in the block form. the block i use is by KTC and called, "pure creamed coconut". the stuff's magic.
I'll have to keep my eyes out for it. The canned stuff we have has kind of the consistance of a really heavy "Cool Whip" kind of thing. But yeah, it was delicious.
Might have to try freezing it. I'll keep my eyes out for the coconut flour as well :)
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"Cool Whip" kind of thing.
Always cracks me up when I see 'cool whip'. Watch Stewie from Family Guy to know why!
As far as the coconut thing goes, the restaurants use coconut flour and not coconut cream (block) in the final curry making. The coconut cream is used in some bases though.
The amount of sugar and coconut flour used in a korma is frightening, about a heaped chefs spoon of both, and about the same for a CTM!
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Thanks for this recipe!! Cooked it friday for friends (my first ever attempt at BIR) with the BE base, everyone absolutely loved it!! Just like the local Takeaway (if not better!). Being in Leicester means there is a pretty high standard to match and you nailed it!
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"Cool Whip" kind of thing.
Always cracks me up when I see 'cool whip'. Watch Stewie from Family Guy to know why!
As far as the coconut thing goes, the restaurants use coconut flour and not coconut cream (block) in the final curry making. The coconut cream is used in some bases though.
The amount of sugar and coconut flour used in a korma is frightening, about a heaped chefs spoon of both, and about the same for a CTM!
This is interesting, but just to clarify, how much is a chef's spoon? And are you speaking per portion?
I want to try this recipe, but I have to get my hands on the coconut flour first.
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This is interesting, but just to clarify, how much is a chef's spoon? And are you speaking per portion?
i use 1 heaped chef spoon of the coconut flour per 200ml finished portion. i've not measured the heaped spoon but level it's 4 tbsp so something like 6 tbsp would sound right.
i'd also be aware to thin the base a little with water (or use more base) when using the flour as it absorbs much more base c/w using block.
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Thanks for the help!
That is indeed quite an amount of sugar. Quite absurd actually, but hey, no one ever said BIR curries were healthy. ;)
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Curry King, id like to make ctm for a mate of mine in a few days, do you recomend any changes to the recipe posted at the begining of this thread?
Chhers!
Steve
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Hi,
I made this last night with CA's base and it was very very good ;D. All the family left clean plates. I made it as the instructions on page one. Thanks for sharing this Curryking 8)
Will
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Going to take a crack at this tomorrow.
Can I ask though, what spice mix should I use? Is garam masala fine? I have some "madras spice mix", should I use that instead?
Also, I wasn't able to get any tandoori masala, is there anything I can substitute this for?
Thanks
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This is one I'm currently using: http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0)
The Bruce Edwards one is very good as well.
In fact there's a number of great (yet different) spice mixes under the Supplementary Recipes section of the forum.
-- Josh
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Looks like quite a number of ingredients just to make the spice mix; for the time being is there something I can easily substitute in from off the shelf?
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blanchy, there is no real substitute. It's either make up your own tandoori masala as suggested, or buy a pack of premade powder from the likes of TRS, East end etc., or use a paste like pataks. There is no other way!
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what spice mix should I use? Is garam masala fine? I have some "madras spice mix", should I use that instead?
Preferably, I suggest you use one of the spice mixes in the supplementary recipes section here: http://www.curry-recipes.co.uk/curry/index.php?board=28.0 (http://www.curry-recipes.co.uk/curry/index.php?board=28.0) Bruce Edward's spice mix (http://www.curry-recipes.co.uk/curry/index.php?topic=1546.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1546.0)) is probably the one used by CurryKing in his recipe...it is simpler to make than mine.
Alternatively, I suggest you use a decent medium or mild commercial curry powder or curry paste (e.g. Patak) in its place
You could use garam masala, if you wished, but the result would be a bit different
Also, I wasn't able to get any tandoori masala, is there anything I can substitute this for?
Again, either make your own (e.g. http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0)) or use a commercial tandoori/tikka masala or paste in its place
Hope this helps 8)
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Did this last week, turned out great - much better than anything we've ever tasted at home before and approaching what you'd get in a BIR.
Made a few changes to the sauce:
-no sugar
-no food colouring
-half a block of cream coconut
-tesco medium curry powder for the spice mix
-pataks tandoori paste (have since got hold of some tandoori masala)
Did the chicken tikka from an Easy Indian Cookbook (Manju Malhi) but it wasn't that great. Since tried one of the recipes from this site which was much better.
(http://www.curry-recipes.co.uk/imagehost/pics/d5e803b25d3d5f2a190d8d27a99a4f44.JPG) (http://www.curry-recipes.co.uk/imagehost/#d5e803b25d3d5f2a190d8d27a99a4f44.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/a2c0dfcfa1c28fe70cd705595481b3ae.JPG) (http://www.curry-recipes.co.uk/imagehost/#a2c0dfcfa1c28fe70cd705595481b3ae.JPG)
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Had a dabble with the original recipe here last weekend. Very nice, the kids enjoyed it as did Mrs BB however the colour wasn't right, more reddish brown than proper 'red'... it was a nice curry but not quite a CTM, down to my inexperience rather than the recipe. Thanks for posting the recipe CK.