Here is my Chicken Tikka Dhansak Puri with Indian Salad and my Coriander Chutney. The Uni have just bought me a 1943 Citreon Van, which we are having kitted out for a street food van and this is one of the recipes which will appear all around campus.

If anyone wants the recipe, pm me with you're e-mail address and I will e-mail it to you as it is too long winded to post it on here

Chicken Tikka Dhansak Puri with Indian Salad and Coriander Chutney

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Having posted some bulk curry recipes lately, I thought it time to share my Bulk Base Sauce, which is the Taz's base sauce, which I always use for all the curries I produce at the Uni.

A very simply spiced base for Indian Curries

Another favourite at the Uni.

I actually introduced spice mix to this dish which has improved the curry vastly.

Ingredients:
15kg skinless chicken breast (chopped into approximately 1.5 inch cubes)
450 ml veg oil
190g fresh garlic (pureed)
5 tbsp turmeric powder
3 litres base gravy
900g coconut milk powder
375g spice mix
900g white sugar (or to taste)
30g salt (or to taste)
1 litre fresh double
2 litres of skimmed or semi skimmed milk
900g almond meal (or cashew meal)
fresh chopped coriander - optional

Method:
Pre cook the chicken in an oven or brat pan. (If you want to marinade the chicken first, then use Garlic & Ginger Puree, Curry Powder, Spice mix, a little salt, oil and water.
Mix the coconut milk powder with the milk to form a paste.
Heat the curry base to a gentle simmer
Heat the oil then add the garlic and fry until an aroma is given off, then add the turmeric, spice mix, almond powder, salt and sugar and dry fry for 2-3 minutes.
Add a litre base gravy and stir. This may pop and splutter so be careful.
Continue to add the curry base, a little at a time, stirring occasionally as the water evaporates and the sauce thickens.
Add the coconut milk mixture and heat through.
Add the chicken and heat through thoroughly.
When the chicken is done, add the cream and stir in. Continue to heat until the correct temperature, then serve.
Add fresh coriander to taste (if using)

This makes enough sauce for either 15kg of Meat, Chicken, Chicken Tikka or Vegetables

I tend to use Chicken Tikka in this recipe. The addition of smoked paprika in this recipe gives it a wonderful finish.

Ingredients
375g Garlic Cloves Sliced
40g Green Finger Chilies (finely sliced)
450ml Oil
190ml Garlic Puree
190ml Ginger Puree
560ml Tomato Puree mixed with 250ml hot water into a paste
190ml Spice Mix
190ml Curry Powder
100g Smoked Paprika
50ml Chilli Powder
190g Fenugreek Leaves
50g Salt
5g Orange Food Colouring (Optional)
4.5 litres of Base Sauce (I use Taz

Hi Guys, haven't been on here for a while, been busy with the summer schools at the Uni feeding 1200 kids a day, Breakfast Lunch & Dinner. Glad they've all gone home now. Hopefully, I'll get some time to start posting some more bulk recipes on here for anyone who has to cater for a party or something.

Anyways, here is my Chicken Bhuna recipe in Bulk form. This will feed between 50 & 75 peeps depending upon your portion size.

Ingredients
15kg Chicken Breast