Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Tandoori Dishes => Topic started by: lorrydoo on May 07, 2007, 06:26 PM
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I have had this recipe for a while now and take my word for it, it is absolutely brilliant. A 100% clone of a high quality BIR chicken tikka, it is the authentic real deal. Make it and see for yourself!
Authentic BIR Chicken Tikka Masala
Mix 4 heaped tablespoons of natural yoghurt, 1 teaspoon lemon juice 1 heaped tablespoon of Pataks Tandoori paste. If you want the BIR colour then add a pinch or so of red and yellow powdered food colouring.
Cut 4 chicken breasts into desired sized chunks and cover with marinade and refrigerate for 24 hours.
Next; after marinating, pre heat oven to highest heat and skewer the chicken onto skewers and place on a baking tray at the top of the a pre-heated oven. Cook for about 10 minutes or more, making sure the chicken is cooked thoroughly (break the biggest bit in half to see if it is white all the way through.)
The base sauce
2 heaped tablespoons of ghee or oil of your choice (I use vegetable oil).
1 KG of onions of your choice
75g of fresh garlic
75g of fresh ginger
1 tin of tomatoes (pureed)
2 level teaspoons of turmeric
2 level teaspoons of paprika
1 level teaspoon of coriander
1 level teaspoon of cumin
1 teaspoon of tomato puree
1 level teaspoon of salt
2 pints of water (1.4 litres)
Method
Roughly chop the onions and add to a large pan. Liquidise the ginger and garlic in a blender with a little water and add to the onions with the remainder of the water. Bring to the boil with lid off (important, to prevent the stewed onion taste) and simmer for 45 minutes (lid off) or until the onions are extremely soft.
Leave to cool ten liquidise very thoroughly.
Next; mix the 4 spices with a little water to make a paste.
Put ghee or oil in a pan on a medium heat, add the spice paste and cook for 30 seconds, no longer or they will easily burn!
Now add the tin of liquidised tomatoes, tomato puree and the salt to the spices in the pan and cook for a further 5 minutes.
Add this to the onion garlic and ginger mixture, bring back to the boil and simmer for 20 minutes. Remember keep the pan lid off and stir to stop sticking to the bottom of the pan. Because the water content will be reduced, you can add water after the 20 minute simmering period. This can now e frozen in 1 pint batches for future use
Tadah , one perfect base sauce!
Tikka Masala sauce
2 tablespoons of butter ghee or oil of your choice
1 pint of base sauce
Half of a 200g block of creamed coconut
2 tablespoons of ground almonds
1 tablespoon of clear honey
1 tablespoon of tomato ketchup
175ml of Heinz cream of tomato soup
1 level teaspoon of salt
1 level teaspoon of paprika
1 level teaspoon of chilli powder
1 level teaspoon garam masala
? teaspoon of cumin
? teaspoon of red powdered food colouring (optional but would recommend)
1 table spoon of dried fenugreek leaves
Method;
Heat the ghee or oil in a pan until very hot. Slowly add the base sauce, it will spatter at first so be careful.
Bring to boil and add the salt, paprika, chlli and food colouring, cooking for around 10 minutes until the sauce starts to thicken.
Add the remaining ingredients and simmer for 2 minutes, then add the pre-cooked chicken tikka pieces, simmer for a further 2 minutes and your done.
Sprinkle with fresh coriander to serve.
Enjoy.
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hi lorrydoo
this looks like a cross between kd and the balti kitchen and pc where did you get this recipe from? oh and how much is ?cummin ? red food colouring ? and no cream?
anyway no offence ment they all seem very familiar.
regards
gary
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Sorry Garry, didnt realise about the ? It is 1/2 teaspoon of cumin and red food colouring at the stage where the ? are.
This recipe was given to me a while back and it has been reproduced many times, without cream and it is superb. I didnt come up with it myself and it probably exists elsewhere in some form or other but I was led to believe it was a authentic BIR curry. (it without a doubt tastes like one to me)
Follow it to the letter and you wont go far wrong. You can add cream if you want, I never have and its fine, you dont have to add the methi leaves either if you dont want, I do because I like their flavour.
Hope this helps.
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Garry, I also found this bit of info recently and it may help and it may already be on this great site somewhere.
For good quality, cheap chicken stock, use chicken wings. Rost them before boiling, without any other ingredients. This might be useful to someone.
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Hello,
I am decided to give it a try, however I am not sure the weight of the tin of pureed tomatoes, is a 400 gr. tin?. Please help
Thanks and regard
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Tonight I'll be having this for the third time to use up the last of the base sauce. Awesome recipe and easy to cook for a novice like me.
For the last two I chucked in a few whole Thai chillies as I like it with a bit of a kick and the girlfriend doesn't so she can just pick them out.
Thanks Lorrydoo.
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Hi LD,
I know it's been a while since you posted this recipe but I got around to making this last night. I've struggled with CTM previously as it is not a dish that I'm into but I made this for the wife and kids last night. They really enjoyed it and said it was the best that I'VE made them upto now. Just one thing, I think I will reduce the salt next time as that was their only complaint!
Cheers,
Ray
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Don't doubt that it tastes good (which I suppose should be the only factor worth considering) but can't get my head round using cream of tomato soup in the sauce!
:o
It feels like a bit of a bit of a cheat but then who am I to say. Still trying to work out why my reaction to this is so extreme.
Maybe I am a curry snob ha ha.
;D
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can't get my head round using cream of tomato soup in the sauce!
I think it's quite common for BIRs to use tomato soup in their CTMs Stephen.
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I suppose I shouldn't knock it till I try it!
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Can the Tikka masala sauce be frozen?
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Can the Tikka masala sauce be frozen?
Yes, of course, just as the final CTM can be UF :)
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I suppose I shouldn't knock it till I try it!
Course you should Stephen ::)
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The story behind Chicken Tikka Masala was a bloke in london years ago loved his local restaurants Chicken Tikka but one night told the chef that it was a shame it was so dry and would be nice with some sauce.
The chef being an accomodating man said he'd see what he could do, went into the kitchen, looked around and found a tin of Heinz tomato soup.
This he threw in a pan along with some spices and voulla, Chicken Tikka Masala.
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.....or was it Glasgow?
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.....or was it Glasgow?
Yes, allegedly.....
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its origin was Glasgow
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Might have been glasgow, could have been campbells tomato soup ;)
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I think it's quite common for BIRs to use tomato soup in their CTMs Stephen.
And I think you're believing one too many BIR myths! Of course if you have proof, well...
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If it was invented in Glasgow then no way would they be using Heinz or Campbell's soup, that's way too expensive...
::)
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Can the Tikka masala sauce be frozen?
Yes, of course, just as the final CTM can be UF :)
Just wondered about the tomato soup being in the sauce,but thanks anyway.
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I think it's quite common for BIRs to use tomato soup in their CTMs Stephen.
And I think you're believing one too many BIR myths! Of course if you have proof, well...
I've had them. The taste is unmistakable (and not particularly good, in my opinion).
I'll try and get your affidavits from said BIRs SS...... ;)
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Just wondered about the tomato soup being in the sauce,but thanks anyway.
I can't see that that would be a problem UF?
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This sounds interesting, but I still haven't been able to get my hands on creamed coconut. Also, I'm lactose intolerant, and while I can find milk and cream free from lactose pretty easily, I'm not to sure about creamy tomato soup. I'd like to try this, but I probably won't be able to.
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Hargiwald, perhaps you could try replacing the soup with Passata and adding your lactose free cream, would that work?
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Well the creation of Chicken Tikka Masala was,reputedly,invented in Glasgow in the mid-late 60's...Heinz Cream Of Tomato soup was the key ingredient-added to a customer's complaint that his Tikka was nice but too dry...the reataurant was called the Taj Mahal next to The Doublet Bar on Park St..it's now the site of The Shish Mahal...i used to live right across the road from it in those days..
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Hargiwald, perhaps you could try replacing the soup with Passata and adding your lactose free cream, would that work?
Sorry for the long response time. Might do.
Damn, I haven't made a BIR style curry i months now, I just kind of gave up on it. My mind isn't strong enough for all these different methods, experiments etc. But I think it's rested enough now, it's curry time, baby.
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Hi lorrydoo been using this recipe for about a month now and my other half says its better than TA's by me, not a fan of it myself (CTM not your recipe) but i must admit it is a wonderful recipe.
Thanks.
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The story behind Chicken Tikka Masala was a bloke in london years ago loved his local restaurants Chicken Tikka but one night told the chef that it was a shame it was so dry and would be nice with some sauce.
The chef being an accomodating man said he'd see what he could do, went into the kitchen, looked around and found a tin of Heinz tomato soup.
This he threw in a pan along with some spices and voulla, Chicken Tikka Masala.
Well the creation of Chicken Tikka Masala was,reputedly,invented in Glasgow in the mid-late 60's...Heinz Cream Of Tomato soup was the key ingredient-added to a customer's complaint that his Tikka was nice but too dry...the reataurant was called the Taj Mahal next to The Doublet Bar on Park St..it's now the site of The Shish Mahal...i used to live right across the road from it in those days..
This moaning bloke gets about a bit don't he? If chicken tikka was too dry, why did he order it in the first place ;D
That's like ordering a glass of water, then complaining that it's a 'bit wet'
Ray :)
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Rather than the soup you could add passata as the total quantity/ volume of tomatoes (soup and tinned plum) and add half a teaspoon of sugar and a generous ounce - maybe 2 -of unsalted butter. I have done this in none BIR (mostly weird Italian short-cut) recipes and it works the same. Somehow adding your own poisons is more satisfying than letting Mr. Heinz do it for you.
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I have tried this recipe more than once now and have to say that my wife and eldest son love it.I do like my curries hotter but have to say i was very impressed myself.Thanks for sharing it.
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Den,
Do what I do, transfer some of that chicken tikka masala to another pot and make it hotter for yourself :)
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I just stick a ton of chilli in and make them beans on toast...
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I just made this recipe today....
The kids loved it, I haven't told them yet it had tomato soup in it, I wanted them to guess the recipe.
I did change it slightly as I did not have enough coconut block (only 100 grams), sorry forgot to mention I was doubling up as I have 3 kids and their partners. So I also used 2 Tbsp coconut powder plus about 120ml single cream, and I used the whole 400 gram tin of Heinz Cream of tomato soup.
I did not add any methi as I don't think this recipe needs it.
It turned out really well, although a little thick in consistency, so next time I will either add more cream or some milk.
But well done for the recipe it was really top notch!! :)
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dont understand when people say i made this recipe today but omitted this and added that
try the recipes the way they are intended
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dont understand when people say i made this recipe today but omitted this and added that
try the recipes the way they are intended
I couldn't agree more.
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Each to their own huh?!! :)
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I gave this recipe a go too
It's excellent
It doesn't need cream I suppose, because it uses "cream of tomato soup"
A splash wouldn't hurt (if you've a carton in the fridge)
The fenugreek leaves are a little odd
I wonder what the ommision would do?
Anyhow...........I shall definitely make this again, to go with my tikka
Thank you Lorrydoo
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I gave this a go too tonight exactly to spec.
It was suprisingly good. Everyone liked it very much me included & I usually go for something a good bit hotter. Will definately do this again thanks for the recipe Lorrydoo ;D
Will
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Just to add to the last two comments I have just finished making the sauce as specified by 976bar and it is absolutely yummy. Is it a 100% clone though?
Actually, yes, I think it is.
Thanks for posting this recipe 976bar, it's probably the best recipe I've made from here.
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Thanks for posting this recipe 976bar, it's probably the best recipe I've made from here.
Did you mean to thank 976bar for posting a few amendments?
The original recipe was posted by lorrydoo.
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yeah lorrydoo lol
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I've been meaning to try this recipe for a while.
Question for the Brits... how big is a "tin of tomatoes"?
Here they come in 28 fl oz cans and 14 fl oz cans.
Thanks in advance!
-- Josh
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Question for the Brits... how big is a "tin of tomatoes"?
Here they come in 28 fl oz cans and 14 fl oz cans.
I regular tin here is 400g or 14 fl oz.
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Hello Lorrydoo,
I made this base sauce yesterday morning.
Then made a curry last night using left over beef.
One of the best curries I have ever had, & I've been chomping on this stuff for more than 30yrs now.
Deffo top of my list now. Thanks for posting the recipe.
CArl...
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Hi
We (well the wife) made this recipe yesterday, and agree with everyone and say it was delicious.
Made according to first post recipe, but used a CA base ( http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0) ).
This recipe produces, what I would describe as a posh Tikka Masala, quite far removed from some of the ridiculously sweet ones that most establishments sell.
If you were entertaining for example, put this one on your list - you will impress your guests when you bring this to the table and they taste it.
(The little dark bits are the methi leaves - did not look so prominent in the flesh - wonder if they are supposed to be a prevalent? - did follow the recipe as it said)
(http://www.curry-recipes.co.uk/imagehost/pics/2fcfd8c5fe5ef8088433a1dd27c181e2.jpg) (http://www.curry-recipes.co.uk/imagehost/#2fcfd8c5fe5ef8088433a1dd27c181e2.jpg)
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solarsplace,
puts me in a real quandary. i suppose the question for me is does this put at end to your CTM search.
clearly it's a top notch recipe from the reviews. as a dish for guests this has to go on my todo list albeit low down.
looking at the ingredients only the tom soup sits up as different in terms of what i've tried previously. without coconut flour then i can't get round it being BIR.
what i guess i'm searching for is anyone who has made both lorrydoo and CK's CTM http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html) - i being very familiar with the CK's CTM.
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Solarspace, thanks for topping these posts with your photograph. Can I ask whether the oil on the surface is a direct result of the recipe or just your own preference with the use of oil? PP
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solarsplace,
puts me in a real quandary. i suppose the question for me is does this put at end to your CTM search.
clearly it's a top notch recipe from the reviews. ... snip ....
Hi Jerry
Its a quality dish, and I really recommend it. Lovely taste and texture.
But... does it put an end to the search? - no, its just not what you would find coming out of most TA's or restaurants - and I think it needs no further elaboration to agree that is the goal we are all here for :)
It seems bad form to talk about any other recipe in someone elses recipe thread, so all I shall say on the matter is, Georges suggestion in this post is next on my personal list: http://www.curry-recipes.co.uk/curry/index.php?topic=5115.msg49820#msg49820 (http://www.curry-recipes.co.uk/curry/index.php?topic=5115.msg49820#msg49820)
The quest goes on for the perfect BIR recipe. This one is still a keeper though! - big time!
Solarspace, thanks for topping these posts with your photograph. Can I ask whether the oil on the surface is a direct result of the recipe or just your own preference with the use of oil? PP
Hi Panpot
It is possible we (well I) added a little too much ghee, there was no other additional oil added. I noticed that during cooking the dish, it appeared to go through a really big oil separation phase, which may well have been down to cooking technique, perhaps too much heat for a masala dish like this.
I'll cook it next time, and report back if there is anything else noteworthy.
Cheers
Russell
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solarsplace,
appreciate your words. i can't decide if CTM is a priority for me hence the questioning (i make a lot of butter chicken in it's place).
i do see me using this lorrydoo dish as i am convinced it would fit the bill for the BIR Heathens in the family.
best wishes,
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I've just had a go at making the massala sauce from this recipe.Been meaning to try it for ages and the recent positive posts reminded me that I still needed to have a bash.Still can't get my head around the addition of tomato soup,although it can't be tasted in the finished dish.I've run out of chicken tikka in the freezer but it was the sauce that I was most interested in.
All I can say Lorrydoo(who posted the recipe-does he still use the forum I wonder?) the dish is spot on,as you say a 100% clone of BIR CTM.Although I don't really eat them anymore it was very nice indeed.It will definitely feature in my next curry feast for my friends.The wife said it was just like a takeaway,and she is very fussy in her curry eating.Texture spot on and taste spot on....thoroughly recommended!!!
(http://www.curry-recipes.co.uk/imagehost/pics/56532c43c9eb17af20f7e96c94b12860.JPG)
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Ps I forgot to say I followed the recipe exactly but added some sultanas and flaked almonds at the end,just as my takeaway does it(hence the brown bits on top!!)
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I am not a great CTM fan, but I agree, this to spec is pretty much 100% BIR CTM (regional varitions excluded ie jb's late addition of sultanas & flaked almonds, I add a swirl of cream & flaked almonds when serving). I have made it quite a few times now, the family & friends love it ;).
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I put the sauce into a tub and left it overnight in the fridge.This morning it has gone thick,very very thick in fact.It looks like a tub of red coconut block.It got me thinking of my take away lesson when I watched the chef cook his tikka massalas.He scooped a big spoonful of red coconut block looking stuff from a tub,melted in in a pan with some oil and just added base sauce and a touch of cream.I got a a good sniff of the finished dish and it smelt just like the one I did last night.
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I think you may be onto something there jb
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Thanks Russell and jb for your photograph too and next day observations. Personally I always like to have a Korma or CTM available for guests but actually love the balance either brings to curries. Next day CTM eaten cold from the fridge with any leftover Peshwari Nan is the business. Will join in and cook this version next time. Thanks again PP
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made to spec except no food colouring. a real nightmare and enough said given the positive comments.
i'll be sticking to CK's which is the best i've found (http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html))
base
(http://www.curry-recipes.co.uk/imagehost/pics/861b11929aefc0a35152127c494c3784.jpg) (http://www.curry-recipes.co.uk/imagehost/#861b11929aefc0a35152127c494c3784.jpg)
tikka
(http://www.curry-recipes.co.uk/imagehost/pics/c8a945045c2756dd07bb5765660d3a8e.jpg) (http://www.curry-recipes.co.uk/imagehost/#c8a945045c2756dd07bb5765660d3a8e.jpg)
masala
(http://www.curry-recipes.co.uk/imagehost/pics/a4d1d0481747bca797ec66ee9c228877.jpg) (http://www.curry-recipes.co.uk/imagehost/#a4d1d0481747bca797ec66ee9c228877.jpg)
dish
(http://www.curry-recipes.co.uk/imagehost/pics/2ce054ea09533b28fa6d5c75bda9c43e.jpg) (http://www.curry-recipes.co.uk/imagehost/#2ce054ea09533b28fa6d5c75bda9c43e.jpg)
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Jerry, thanks for the photos, it's funny how without the colouring it doesn't look right. Is your preference based on regional variation or is it simply not as good as CK's. PP
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Panpot,
the base is poor by the site's standards. the "processed" taste from using block in a main is something i left behind a while ago when i adopted coconut flour (as per BIR).
these 2 factors were the main issues but i suspect even if they were addressed CK's would be better.
cracking CTM is low priority and the hunt goes on so to speak.
what i did like is the use of cumin in the main dish (i used black) - this i have adopted as standard going forward. i also noted tom puree in CTM is not the way to go - less is better as per this recipe.
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Thanks Jerry, which brand of coconut flour do you use ancient easy to find? PP
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Panpot,
thought i would take pic which should be pleasing given teachings of ashoka chef - "East End" brand.
to be honest the brand is not the key factor - it's the grain size. it's easy to get the wrong stuff ie desiccated is NOT what you want. the flour is not like bread flour but you need the fine stuff. the heera brand is my other fav.
when using it you need to add more water to the base (unless it's already thin) to make sure the coconut flour cooks out otherwise it will be a tad bitty. i add typ 100ml water to 300ml base.
(http://www.curry-recipes.co.uk/imagehost/pics/a3acc66a5a915ca0e6b0ec15f072c0a0.jpg) (http://www.curry-recipes.co.uk/imagehost/#a3acc66a5a915ca0e6b0ec15f072c0a0.jpg)
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desiccated is NOT what you want. the flour is not like bread flour but you need the fine stuff. the heera brand is my other fav
Isn't the "flour" just finely milled desiccated coconut Jerry? If not, what is it please?
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Hi CA,
Isn't the "flour" just finely milled desiccated coconut Jerry? If not, what is it please?
It may well be desiccated but when it is milled this fine, it is not branded as dessicated, but as flour.
We're not going to go over this one again are we? ;D
Ray :)
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It may well be desiccated but when it is milled this fine, it is not branded as dessicated, but as flour.
We're not going to go over this one again are we? ;D
Ray :)
Ray, until I'm satisfied that I know precisely what it is, I will continue to ask the question (for reasons I've previously stated) ;)
Is that OK? :-\
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CA,
Ray, until I'm satisfied that I know precisely what it is, I will continue to ask the question (for reasons I've previously stated) ;)
Is that OK? :-\
Yes it is OK but it has been discussed to death, and despite your own research and other members explanations, you still feel the need to question it.
Desiccated coconut and coconut flour are branded very different, at least they are here in the UK.
You may well believe that they are one of the same thing, and that may be the case but if a member stipulates coconut flour in a recipe, then that is what we should be looking for on the packets, not desiccated coconut, not coconut milk powder and not coconut cream.
The science behind it is irrelevant, UNLESS, you are looking for an alternative because you can't get hold of coconut flour.
In the UK, coconut flour is sold in massive sacks, making it more probable to be an ingredient more likely to be used in the restaurant trade, where as desiccated and coconut milk powder are sold in relatively smaller pack sizes, more conducive to the home cook.
Here are two descriptions, one for each desiccated and coconut flour;
Desiccated coconut
Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible. There are a number of different styles of desiccated coconut used around the world, and availability of this coconut product varies, depending on the region where one is shopping. If desiccated coconut is not available, regular dried coconut can be used as a replacement, although dried content tends to have a higher moisture content, despite the ?dried? in the name.
Coconut Flour
Coconut flour is actually made from the leftovers of coconut milk! In some of the test studies using coconut flour I was amused to see it called coconut ?residue?. But it is a by-product of coconut milk manufacturing that has been ground into flour. It?s also not really a ?whole food?. Whole wheat flour is a whole food, coconut flour is a by-product, or the leftovers of coconut milk production. That doesn?t make it bad, just something to think about.
Now I'm confident that you will still believe that they are both one of the same thing but, if the above two descriptions are accurate (bearing in mind, the info has come off the net) then one is made from the coconut meat, and the other is a by-product from the processing of the milk.
Does that satisfy your understanding of the two products?
Ray :)
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Yes it is OK but it has been discussed to death, and despite your own research and other members explanations, you still feel the need to question it
Obviously, that is because I am still not clear about what it is Ray. It may well have been "discussed to death" but not to a satisfactory (clear) conclusion, to my mind.
The science behind it is irrelevant, UNLESS, you are looking for an alternative because you can't get hold of coconut flour
I'm not after any science behind it Ray. I simply want to know what it is!
....UNLESS, you are looking for an alternative because you can't get hold of coconut flour
Precisely!
Now I'm confident that you will still believe that they are both one of the same thing but, if the above two descriptions are accurate (bearing in mind, the info has come off the net) then one is made from the coconut meat, and the other is a by-product from the processing of the milk
Well I think you should rather be confused (at least I still am!) since "coconut milk" is the liquid extracted from the flesh/meat. Therefore, you are saying (or believing) that "coconut flour" is one and the same thing as "coconut milk" (from these definitions!)...which helps me (cos I can't get "coconut flour") not one iota!
Does that satisfy your understanding of the two products?
Nup, I shall have to continue asking the question it seems...... ;)
....or, until someone (who has "coconut milk", "desscicated coconut" and "coconut flour") can sample them and let us know which it most resembles...or they know WITH AUTHORITY what "coconut flour" actually is.
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I can't get "coconut flour" not one iota!
Where do you live, CA ? Google lists several UK sources such as
Shopping results for "coconut flour"
Tiana Organic Coconut Flour 500g
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Quote from Tiana:
"There are several products called coconut flour on the market.....some types of coconut flour states in its description as a fine grade desiccated coconut and used mainly as a thickener for making sauces and curry sauces. Another one is Coconut Flour Fibre that is recognisable by a fibre content in excess of 50% but is not suitable for baking which reflects its low price..."
Quote from Tropical Traditions:
"Tropical Traditions organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil"
Quote from Organics Australia Online:
"Coconut flour is made from ground coconut meat"
So I'm still none the wiser.....that seems to suggest to me that it's more likely to be finely milled dessicated coconut..... :P
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CA,
Well I think you should rather be confused (at least I still am!) since "coconut milk" is the liquid extracted from the flesh/meat. Therefore, you are saying (or believing) that "coconut flour" is one and the same thing as "coconut milk" (from these definitions!)...which helps me (cos I can't get "coconut flour") not one iota!
No, I'm not confused at all. I take this to mean that, the flour is a by-product of the processing of the milk. To my mind, once the milk has been extracted from the flesh/meat, it will then go through a processing procedure. During this procedure, a residue builds up. Once the residue is dry, what you end up with, is coconut flour!
It seems that you are suggesting that the flesh/meat left behind after extraction of the milk, is infact the by-product? I don't see it that way but if I'm wrong then so be it.
Ray :)
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No, I'm not confused at all
Then please read above Ray.... ;)
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Scribd (http://www.scribd.com/doc/15778527/Production-of-Coconut-Flour-and-Virgin-Coconut-Oil#) may have the answer.
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No, still not confused.
We'll never agree on this but the one thing we should agree on is this, if it is labelled as desiccated coconut, and you are in need of flour, then don't buy it. Whatever the differences are or are not CA, they are labelled different for a reason, and so, you should follow the label as to what is in the packet!
As for what you can get hold of down under, well, only you know that I guess, and if you can't get hold of anything labelled 'coconut flour' then I understand your need for clarity.
Ray :)
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Then you'll also understand that you're not really helping me then Ray (if I can't get "flour"). But thanks for your persistence.
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Ok CA,
If the desiccated coconut, and the cocounut flour are the same thing, then have you tried grinding the desiccated coconut, to give you a finer flour?
That is the main visual difference here in the UK between the two, desiccated being much much courser than the flour, so maybe ginding could give you what you need.
Ray :)
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If the desiccated coconut, and the cocounut flour are the same thing, then have you tried grinding the desiccated coconut, to give you a finer flour?
Yes, it's what I do (in lieu of "coconut flour"). That's why I was asking the question in response to Jerry's statement " desiccated is NOT what you want" and I wanted to confirm what he meant by this (i.e. are there any other differences that he's noticed?)
(PS: I do also use coconut milk powder)
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Not having much experience with coconut, what is the difference between coconut flour and coconut powder please?
I buy the coconut powder (from Maggi) which I use for Korma's and CTM, but have never seen a recipe with coconut flour in it before.....
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Not having much experience with coconut, what is the difference between coconut flour and coconut powder please?
I buy the coconut powder (from Maggi) which I use for Korma's and CTM, but have never seen a recipe with coconut flour in it before.....
;D Welcome aboard 976bar! When you work it out, please let me know! :P
You might want to check this thread (if you dare! :P): http://www.curry-recipes.co.uk/curry/index.php?topic=4348.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4348.0)
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Sorry CA, I totally missed that thread :(
It probably comes from not frequenting this site much anymore due to juveniles arguing about their status in life as to whether they are right or wrong with other members of the site and then creating threads of about 20 odd pages of who is right or wrong over a recipe, instead of just accepting that this is a big world with a lot of people and things WILL be different for everyone.......
Sorry if this is not literate enough for you Phil, but literacy does not always mean sound state of mind even if you have big words or sentences :)
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Sorry if this is not literate enough for you Phil, but literacy does not always mean sound state of mind even if you have big words or sentences :)
Sorry, was that a reference to my PM re your "Is that now Deuce or Truce" ?
When I said I would share it with my more literate friends, there was no intended suggestion that the members of CR0 are not literate -- all that was meant was that not all of my friends would get your joke, which was a compliment to you rather than a slur on the good members of CR0.
** Phil.
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;D Thank you Phil..... ;)
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May this weekend end on a universal note of peace and harmony :)
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dessicated coconut milk flour powder anyone? ;D
gary ;)
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lol
this is wikipedias' version
Coconut milk powder is an ingredient in most Southeast Asian cooking and is not the liquid inside a coconut. It is prepared by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains.
Coconut milkCanned coconut milk separates naturally. The top layer can be spooned off for recipes calling for cream, or the two layers can be mixed together to get the most commonly called-for thick coconut milk.
Powder-like, fine texture, and white, coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream. Very different from the more widely available and coarser desiccated coconut made from the white coconut meat, coconut milk powder is a good substitute for fresh coconut milk and an alternative to animal milk for those who would like a completely vegan food. However, many commercially available coconut milk powders list milk or casein, a milk protein, on their ingredient lists [1]. Vegans and those with milk allergy may need to prepare their own at home.
maybe we can all understandl ol
regards
gary :)
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CA,
i can't help on this one. i can only go on what is on the shelf in my local asian stores. there are bags of dessicated and bags of flour. i've tried using the dessicated and it's no good - hence the statement that it's the flour that is needed.
the dessicated does not cook out during the frying and remains bitty. it also has a stronger coconut flavour which is again not what is needed (to replicate BIR).
i've not tried grinding the dessicated but gut feeling is that it is not the same as the flour ie the raw material is different.
obviously if it's not possible to purchase the flour then grinding the dessicated seems a reasonable approach.
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How about (just a thought) cooking the dessicated coconut in a pressure cooker to extract everything apart from the solids, then straining and reducing the resulting liquid and using that ? I appreciate that it won't have the thickening effect of coconut flour, but that apart it might be a viable substitute.
** Phil.
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I made this recipe yesterday and I was very impressed by the results.
I omited the food colouring as it offers nothing to the flavour and I didnt put in any honey as I thought the dish was sweet enough without it.
I'll certainly be making this again but might add a bit more chilli to give it a bit more uumph.
The base is the sweetest base I have made yet, it certainly had a BIR taste.
Thanks for sharing this one.
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Maggi do a coconut powder which is a real fine coconut powder down here in the south. No bits and it just disolves into liquids, so it's ideal for Korma's CTM's etc etc....
It seems readily available in most asian stores, but not sure about distribution elsewhere...
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hi 976 tescos actually stocked for awhile in their world foods section along with butter ghee. not sure of anywhere else other than the 3 ghurka shops in ashford, kent
regards
gary
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I have to admit Parker21, it's not easy to find except probably in good asian food markets. I guess I'm lucky enough to have a few in my region :)
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Oh! Just to add it is a product made by Nestle, so you might be able to search for it online....
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not sure of anywhere else other than the 3 ghurka shops in ashford, kent
Having spent the train journey home yesterday evening reading my wife's MBA notes on the Ocado success story, I have visions of Gary & I (as the two nearest CR0 members to Ashford) setting up Gurkhado to ship goodies from the three Gurkha shops around the U.K ;D
** Phil.
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hi phil the royal mail delivery office you had to walk past on your journey to the shop in the high st that's where i work mate. you sholud try to visit on either a tuesday or saturday as the street market is on the veg do an enormous bunch to coriander for 65p and the bunch i bought lasted about 10 days still ended up throwing out loads though.
regards
gary
we will have to get together soon mate as your only 10miles away. ;D
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we will have to get together soon mate as your only 10miles away. ;D
Excellent idea : maybe we do a Biddenden restaurant one week and a Marden one the next :)
Will make a note of market days : it sounds a darn sight cheaper than the Marden farm shop !
** Phil.
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Made this for the second time and it went down tooo well ;-)
I did make a few changes based upon comments from my first attempt.
No honey added.
1/2 the amount of ground almonds
1/2 the amount of Coconut block.
and chicken cooked to THIS (http://www.curry-recipes.co.uk/curry/index.php?topic=874.0) recipe.
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What have people used for the food colouring? I have this, but 0.5 tsp seems an awful lot.
(http://i1012.photobucket.com/albums/af247/Oynas/Rubbish/TRS-Red-Food-Colouring-Big.jpg)
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What have people used for the food colouring? I have this, but 0.5 tsp seems an awful lot.
The food colouring looks like the real thing, but 0,5tsp is going to be massive overkill, IMHO. I would recommend scaling it down and using your eye to judge when to stop.
** Phil.
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Made this for the second time and it went down tooo well ;-)
I did make a few changes based upon comments from my first attempt.
No honey added.
1/2 the amount of ground almonds
1/2 the amount of Coconut block.
and chicken cooked to THIS (http://www.curry-recipes.co.uk/curry/index.php?topic=874.0) recipe.
Hi Geezah why did you make these changes to the original recipe. No honey what did you use instead?
Thanks
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What have people used for the food colouring? I have this, but 0.5 tsp seems an awful lot.
HI Ramirez
If you think 0.5 tsp is a lot, just have a look at how much Dipuraja uses in his videos.Crikey. :o :o
If you worried about food colouring powders, try liquid cake colouring, which is supposed to be more natural.
Either natural or synthetic, all food colouring has to be tested and declared safe.
And its a fact of life, that its added to most of the foodstuffs on our supermarket shelves.
Chicken Tikka Masala - The Authentic Real Deal. Should read Heinz CTM - No Deal ;D
I've read through this whole thread, this is absolute nonesense.
There is just no way a Bengladeshi Chef would add a tin of soup to a curry... Rubbish.
BTW - CTM is not my taste at all. :-X
A waste of good tikka IMHO.
cheers Chewy
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I use beetroot powder as my food colouring perfectly natural or just rely on the haldi.
I am also not sure about the Heinz soup has anyone actually seen a chef use it in a kitchen.
bon jovi
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Sorry chewy u r wrong mate - they did use it and it was originated in Glasgow - google it and see - not my cup of tea either though
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they did use it and it was originated in Glasgow
From the land of people who deep fry Mars bars, Why doesn't this surprise me,
No Offence Scotland, I am one of you (deported) ;D
HS
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You are right just googled this.
"It has previously been suggested that the mild curry was created decades ago in a Glaswegian kitchen by Asian immigrants catering to Western palates.
Mr Sarwar claimed the dish owed its origins to the culinary skills of Ali Ahmed Aslam, proprietor of the Shish Mahal restaurant in Park Road in the west end of the city.
He is said to have prepared a sauce using spices soaked in a tin of condensed tomato soup after a customer said his meal was too dry"
But surely the recipe has evolved since then. I just cannot see a chef using a can of soup in a kitchen of today.
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What have people used for the food colouring? I have this, but 0.5 tsp seems an awful lot.
HI Ramirez
If you think 0.5 tsp is a lot, just have a look at how much Dipuraja uses in his videos.Crikey. :o :o
Blimey, I see what you mean. Although if you only have one chef's spoon of masala sauce per portion it probably doesn't equate to too much.
What have people used for the food colouring? I have this, but 0.5 tsp seems an awful lot.
The food colouring looks like the real thing, but 0,5tsp is going to be massive overkill, IMHO. I would recommend scaling it down and using your eye to judge when to stop.
** Phil.
Yeah, I think I'll just cut it back quite a bit. Would be nice to follow the recipe exactly, given this is for the group test, but it's obviously not going to affect the taste.
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Made this for the second time and it went down tooo well ;-)
I did make a few changes based upon comments from my first attempt.
No honey added.
1/2 the amount of ground almonds
1/2 the amount of Coconut block.
and chicken cooked to THIS (http://www.curry-recipes.co.uk/curry/index.php?topic=874.0) recipe.
Hi Geezah why did you make these changes to the original recipe. No honey what did you use instead?
Thanks
No honey = less calories (and it didn't impair the flaver IMHO)
Less ground almonds = Because its tailored to my taste.
Less Coconut = Tailored to my wifes taste.
Different Chicken Tika recipe = No yoghurt (better for the waistline) and its the best chicken tika I have made to date...so it went in.
I'm making it again tommorrow as i'm out of base sauce that isn't full of spices.
The chicken is marinading now in the fridge, I will make the base in the morning, and will make the CTM exactly as I made the last.
1 happy wife, 3 happy children and a mother in law who loves my CTM = WIN!
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Hi Geezah will have to try this recipe with the changes and thanks for the reply.
Would it be possible for you to post some pictures.
Cheers.
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I made it again today and forgot to take any photo's until it was finished. ::)
Chicken Tika Masala (minus the red food colouring)
(http://i1224.photobucket.com/albums/ee379/Geezah-Brewery/SAM_0069.jpg)
Washed down with several pints of GHB (geezah's home brew)
(http://i1224.photobucket.com/albums/ee379/Geezah-Brewery/SAM_0070.jpg)
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Thats the same colour as mine and without the red food colouring as well.
Cheers for posting the pics.
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Mmmm. That homebrew looks a mighty fine colour as well. Ah! Beer a clock time I wager!
bon day
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sorry if this is a stupid question... bu the creamed cocnut, do i prepare it as per instructions on back for diluting and straining? or do i just put it in as it is??
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Creamed coconut comes in a block or in little sachets - just measure what you need and cruble it into the sauce - it requires a bit of stirring to dissolve and will tend to add thickness as well as flavour.
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mine seems to be separated into a yellowy coloured part and a white part... are both ok to use?
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I think the yellow CTMs look awful and totally non-authentic, even if they taste brilliant.
As for tomato soup, I can believe it's an ingredient with a lot of potential. Last night, I used half a can (dated 2004) of Heinz Cream of tomato soup when I realised I'd run out of tinned tomatoes. I'd fried up an onion and some garlic and wanted to add tomatoes, to make a quick sauce to go with some grilled chicken. It tasted better than my normal version of this simple sauce, when I use plain tinned tomatoes.
I've probably mentioned my opinion on recipe changes many times before, like leaving out X, altering Y, and adding Z. I think it's pure psychology, like leaving one's mark (as a dog marks a lamp post) or in the belief you've invented something new. People try to justify such changes, for example by saying they don't like coconut or something. It's irrational. Would you ask a BIR for the ingredients in their CTM and then ask them to change the recipe, just for you?
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mine seems to be separated into a yellowy coloured part and a white part... are both ok to use?
Yes this is ok, creamed coconut often seems to separate like this.
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the base sauce when it says to add watr at the end... how much base sauce is this supposed to make, so i know how much water i should be adding?
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I usually add around a cup of water over the 20 minute period so just make a note where the base comes up to on your pan/pot and just add a little water towards the end to end up with 3 pints (approx), i get 3 pints of base and around 1-2 ladles left in the pot.
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I think the yellow CTMs look awful and totally non-authentic, even if they taste brilliant.
I've probably mentioned my opinion on recipe changes many times before, like leaving out X, altering Y, and adding Z. I think it's pure psychology, like leaving one's mark (as a dog marks a lamp post) or in the belief you've invented something new. People try to justify such changes, for example by saying they don't like coconut or something. It's irrational. Would you ask a BIR for the ingredients in their CTM and then ask them to change the recipe, just for you?
I really cant see the purpose of adding a colouring just so it looks authentic, maybe if I was serving it to guests I would consider it, but its non value added imo.
I changed the recipe I use to suit the taste of myself and wife.
I found this original recipe a little bit overpowering with the coconut and almond taste compared to my usual T.A / Restaurant CTM, I ommitted honey because I felt it doesn't need it. I have added the odd tsp of sugar when my base hasn't quite hit the sweetness level, but thats just cooking by taste.
I upped the amount of methi because I like the flavour.
The change in the pre cooked chicken was because the new recipe delivered a simpler, healthier and flavoursome tika.
Its still a CTM, just my adaption of the origonal recipe.
I certainly wouldnt ask a restaurant to change how they cook their dishes, but I do have prefered restaurants for specific dishes, as a dish will taste slightly different from 1 restaurant to the next. Maybe they have different recipes too :-X
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I still make this regularly on request but recently hit on a cooking technique that improves all curries and includes double cooking of the base.
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explain LorryDoo
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I tried this recipe yesterday, and Wife (who is very critical) says that I have cracked the CTM :)
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I used this yesterday, on the spur of the moment. I had to change the creamed coconut for coconut milk as I didn't have any in. I was pretty impressed. Could cut down on the tomato soup, but only a bit. I think. Otherwise it got good comments from the familiyy
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Tried this today but with some modifications.
I used the base by CA, my own spice mix, less salt and chilli powder and no food color + added a heaped spoon of double cream.
The smell and taste was indeed like a very, very close relative of the CTM sold in my local BIR`s. The look of it was also a clone except no red color.
After I tried this I dont think I want to go out and buy a CTM anymore because even though I cannot say that this is better than my local BIR, it is so much alike and I can make it fast and in large quantity.
Plus I can get onions and other veg so cheap because I know a fruit + veg wholesaler who undercuts supermarkets by a very long way....
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I know a fruit + veg wholesaler who undercuts supermarkets by a very long way....
-Good God!!! -another one??? ;)
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I know a fruit + veg wholesaler who undercuts supermarkets by a very long way....
-Good God!!! -another one??? ;)
Yarp, 3 quid for 150 apples. I almost pitched up an apple stall at the side of the road to sell the darn things on myself lol....
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Blimey yeah!
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My missus is going through abit of a 'don't like chilli' stage - bad times. I knocked this up to satisfy my curry cravings and to appease the boss. If you haven't tried this recipe its well worth putting it on your list to try, I would recommend making the masala the day before and adding the tikka'd chicken once warmed up the following day.- it tasted so much better.
This dish is really close to BIR flavour in my opinion.
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This appears to have all the hallmarks of a decent tasting Tikka! tomato soup is often used in this type
of dish so its a yes for me to make one.
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I made this dish last night as per the original recipe for the CTM sauce, but using Blade's tikka (brilliant as usual) and my own base sauce recipe. I can understand the enthusiasm and the sauce is quite good. I haven't had CTM from a BIR for about 20 years, so it's hard to compare. I have, however, made makhani sauces (similar) more recently and, for my taste, I prefer the flavour of makhani over this CTM. One key difference, of course, is that makhani sauces do not usually include coconut or tomato soup.
I'm not perusaded that the use of tomato soup is justified over, say, passata. For a start, it's quite expensive, and the soup provided an edge to the flavour which I was not very keen on.
I may try two more CTM recipes before deciding whether to press-on or abandon CTM in favour of makhani: (a) the winning recipe from the forum's group test a few years ago and (b) Heston B's recipe for CTM in the book "In Search of Perfection". It's a bit complex, that one. Has anyone here ever tried the Heston B recipe?
But I now see the Group Test results were never published. How can this be? Useless! The project manager should be held responsible.
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I spent half the weekend making Heston's 'perfect' chicken tikka masala. He runs Pat Chapman close in terms of making recipes as complicated as possible. The end result was not as good as the recipe at the start of this thread. This is the second Heston recipe which has proved disappointing - the first being his chicken gravy, so I now assume the series 'In Search of Perfection' was all hype with sub-standard recipes.
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Cooked this this arvo. Sort of a hybrid dish but pretty nice.
Tikka. Assembly ingredients (the base gravy is a mixture 50/50 of standard and Makhani). and CTM. Yummy.