Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Phall => Topic started by: Cory Ander on November 28, 2009, 02:18 PM
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CA's Chicken Tikka Masala Phal (chicken tikka in a very hot, sweet, creamy, coconutty, rich red sauce)
serves 2
Ingredients:
- 300g pre-cooked chicken tikka (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0))
- 75 ml spiced oil (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667 (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667))
- 1 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- 1 tbsp tandoori masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0))
- 1 tsp curry masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0))
- 1 tbsp tomato paste (diluted with 3 tbsp water)
- 2 tsp chili powder
- 1 tbsp hot (e.g. bird's eys or habenero) chillies (minced)
- 200ml curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0))
- 6 tbsp coconut milk powder
- 2 tbsp fine desiccated coconut
- 2 tbsp sugar (or to taste)
- 0.5 tsp salt (or to taste)
- 100ml fresh single cream
- milk (as required)
- 1 tsp lemon juice - optional
- 1tbsp almond meal (or cashew meal) - optional
- fresh chopped coriander - optional
- 1 tbsp butter ghee - optional
Method:
- Stir the coconut milk powder and desiccated coconut (and almond meal or cashew meal, if using), into the cream, to make a lump-free paste
- Heat the curry base to a gentle simmer
- Heat the oil in a suitable pan (I use a cast iron wok)
- Add the garlic, ginger and fresh chillies and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add tandoori masala, curry masala and chili powder
- Immediately add tomato puree, stirring continuously
- Add a ladle of curry base and stir
- Add precooked chicken
- Continue to add the curry base, a little at a time, stirring occasionally as the water evaporates and the sauce thickens
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add the coconut meal/cream paste, sugar, salt and lemon juice (if using) and stir
- Maintain the sauce to the desired consistency by adding a little milk (or cream)
- Add butter ghee and continue to cook until melted and blended into the sauce
- Add fresh coriander to taste (if using)
- Serve
Notes:
- You can use any other oil (e.g. vegetable oil, sunflower oil, canola oil, ghee) rather than spiced oil, if you prefer, but the result may be different
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use any other precooked meat (or prawns) - just add it, after adding the first ladle of curry base, and make sure it is heated thoroughly
- To make a Chicken Tikka Vindaloo, reduce or omit the fresh chillies
- To make a Chicken Tikka Madras, omit the fresh chillies and reduce the amount of chili powder to 1 tsp
Here is a photo of the resultant Chicken Tikka Masala Phal:
(http://www.curry-recipes.co.uk/imagehost/pics/e21b6b9616eb7799fbacfaa91b5b74a3.jpg)
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Great stuff CA. I've actually never had a hot CTM, but since I love both styles of curry - I will have to try this at some point.
I was about to call you out on the 2 tsp of chilli powder being nowhere near enough for a Phal... then I noticed the very next line was 1 tbsp of minced habaneros ;D
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I'm definitely going to give this a try.
One question: where does the desiccated coconut fit in here? You don't mention it in the instructions.
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where does the desiccated coconut fit in here? You don't mention it in the instructions.
Well spotted, I've amended the recipe.
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Well spotted, I've amended the recipe.
Nice one!
This was lovely by the way. Thanks for the recipe CA!
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Well spotted, I've amended the recipe.
This was lovely by the way. Thanks for the recipe CA!
Thanks Ramirez; this is certainly one of my favourites 8)
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tried this the other night, and have to say it was lovely. Ive never been brave enough to try a phal from a BIR so i cant compare taste, but it was fantastic. Good work CA and thanks for sharing the recipie!
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Hi CA
That recipe looks amazing so I'm definitely gonna give it a try asap. I'm in Thailand and some of the ingredients you use aren't as easy to find over here. You use 6 tbsp of coconut milk powder. Can I just simply use 6 tbsp of real coconut milk instead? And, I don't think finding the habenero peppers will be so easy to find unfortunately (but I will try), and the Thai chillies aren't all that hot and I think it makes the curry to hot on the lips unlike curries I've eaten in the UK. What do you think I should do about making it spicy, just double the amount of chillies if I use Thai ones? And I have been using whipped cream in my kormas and CTM's because i can't find single cream here. Do you think that's ok?
Regards
Phil
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tried this the other night, and have to say it was lovely. Ive never been brave enough to try a phal from a BIR so i cant compare taste, but it was fantastic. Good work CA and thanks for sharing the recipie!
You're welcome MC, I'm glad you liked it 8)
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Hi Phil,
Thanks for your interest. You can also find a variant (similar to this) here: http://www.curry-recipes.co.uk/curry/index.php?topic=4030.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4030.0)
That one doesn't have coconut milk powder in it so it might solve one of your issues?
Nonetheless:
You use 6 tbsp of coconut milk powder. Can I just simply use 6 tbsp of real coconut milk instead?
You could do that but you will find that the coconut milk with thin, rather than thicken, the sauce (which may not be a problem for you?).
I think you'd be better off either increasing (e.g. doubling or trebling) the amount of (fine milled) desiccated coconut (i.e. coconut "flour"), or using some (e.g. 50g or so) of creamed coconut block (i.e. the solid stuff), or using coconut cream (i.e. the thick liquid stuff) instead of coconut milk ....or a combination of them all.
I don't think finding the habenero peppers will be so easy.....the Thai chillies aren't all that hot....What do you think I should do about making it spicy
I would try and find some hot chillies (they are only there for piquancy). Failing that, I would try and find some hot dried chillies. Failing that, I would increase the amount of HOT chili powder (say double or treble the quantity). Or a combination of the above.
I'm surprised to hear you can't easily get hot chillies in Thailand though?
And I have been using whipped cream in my kormas and CTM's because i can't find single cream here. Do you think that's ok?
I don't see any problem with that. I also often use it cos it's cheaper :P
Hope that helps?
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Thanx for that CA. Thailand is difficult to find anything that's even slightly out of the ordinary for Thai people. Thai chilli powder is very mild and even a little bit sweet, so I have found some hot chilli powder that's been imported here. And have a friend that goes to Indian regularly and he brought back enough mango powder, onion powder and mint powder to last me for a couple of years. Gonna ask him bring some hotter chilli powder back with him next time. I also need some red and yellow powdered colouring, but will have to wait until someone comes over here from the UK. At the moment I'm only using the liquid form.
I'm using your recipes now for all my dishes in my shop apart from my Bhuna masala and my customers love them. The only thing that I've been doing is quadrupling your ingredients to make larger batches, and they have been coming out just fine. I will try your curry masala spice and curry base soon as well. At the moment I'm using razors base but I added green peppers, celery and tomato paste to it last time and it came out much thicker and a better consistency.
Cheers for your help.
Regards
Phil
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Thanx for that CA. Thailand is difficult to find anything that's even slightly out of the ordinary for Thai people. Thai chilli powder is very mild and even a little bit sweet, so I have found some hot chilli powder that's been imported here. And have a friend that goes to Indian regularly and he brought back enough mango powder, onion powder and mint powder to last me for a couple of years. Gonna ask him bring some hotter chilli powder back with him next time. I also need some red and yellow powdered colouring, but will have to wait until someone comes over here from the UK. At the moment I'm only using the liquid form.
I'm using your recipes now for all my dishes in my shop apart from my Bhuna masala and my customers love them. The only thing that I've been doing is quadrupling your ingredients to make larger batches, and they have been coming out just fine. I will try your curry masala spice and curry base soon as well. At the moment I'm using razors base but I added green peppers, celery and tomato paste to it last time and it came out much thicker and a better consistency.
Cheers for your help.
Regards
Phil
Phil ? where are you living mate, unless you are in the middle of some village in Issan , I cant see any problem for obtaining the ingredients to cook the curries on this site, I have lived here in Pattaya Thailand for over nine years and can obtain everything except poppadoms, there are two companies who make cocconut milk/cream powder Chokay and Yaearra both available at friendship foodland stores and carrfour all over Thailand, liquid food colouring is just as good but not as cheap and as for Imported spices they are also readily available at Friendship, Tops, Foodland, Carrfour supermarkets, and if you are anywhere near Pattaya we have an Indian supermarket next to the Sikh temple just off 2nd rd, and there are several in little India in Bangkok, and as for Thai chillis they are as hot as anywhere else in the world as most of the hottest one's origonated in south America anyway, just to assure anyone thinking of visiting Thailand that are reading this that western food is available all over Thailand, i.e. PizzaHut, KFC,McDonalds, Sizzler, Burger KIng,Subway, and European and other ethnic food is available in many supermarkets as well ,either fresh or frozen and in any tourist resort you will get Expat bars serving pies pasties all day brekkie, pizzas spaggheti bol plus Thai food and in some Indian curry though maybe not as good as you can cook on this site.
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I agree Thaiexpat - im up in the North and the Chilies are some of the hottest I've eaten. Its been a while since i was in Pattaya - there are a lot of things up here that i cant get hold of and if i get into Chiangmai there are a couple of western aimed little supermarkets which sell some of the spices but not all (which is pain) however the little spices they have are ridiculously high priced!!
Phil (Missy) should be OK he is in the Capital and should be able to locate things down there.
Tamarind paste to make today!
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Sorry - forgot to add
The BEST coconut milk by far is from the market freshly made - you can get the thinner watery type to boil down anything and the thicker creamier to add to any dish to give it that cream coconut taste
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Thanx for that CA. Thailand is difficult to find anything that's even slightly out of the ordinary for Thai people. Thai chilli powder is very mild and even a little bit sweet, so I have found some hot chilli powder that's been imported here. And have a friend that goes to Indian regularly and he brought back enough mango powder, onion powder and mint powder to last me for a couple of years. Gonna ask him bring some hotter chilli powder back with him next time. I also need some red and yellow powdered colouring, but will have to wait until someone comes over here from the UK. At the moment I'm only using the liquid form.
I'm using your recipes now for all my dishes in my shop apart from my Bhuna masala and my customers love them. The only thing that I've been doing is quadrupling your ingredients to make larger batches, and they have been coming out just fine. I will try your curry masala spice and curry base soon as well. At the moment I'm using razors base but I added green peppers, celery and tomato paste to it last time and it came out much thicker and a better consistency.
Cheers for your help.
Regards
Phil
Phil ? where are you living mate, unless you are in the middle of some village in Issan , I cant see any problem for obtaining the ingredients to cook the curries on this site, I have lived here in Pattaya Thailand for over nine years and can obtain everything except poppadoms, there are two companies who make cocconut milk/cream powder Chokay and Yaearra both available at friendship foodland stores and carrfour all over Thailand, liquid food colouring is just as good but not as cheap and as for Imported spices they are also readily available at Friendship, Tops, Foodland, Carrfour supermarkets, and if you are anywhere near Pattaya we have an Indian supermarket next to the Sikh temple just off 2nd rd, and there are several in little India in Bangkok, and as for Thai chillis they are as hot as anywhere else in the world as most of the hottest one's origonated in south America anyway, just to assure anyone thinking of visiting Thailand that are reading this that western food is available all over Thailand, i.e. PizzaHut, KFC,McDonalds, Sizzler, Burger KIng,Subway, and European and other ethnic food is available in many supermarkets as well ,either fresh or frozen and in any tourist resort you will get Expat bars serving pies pasties all day brekkie, pizzas spaggheti bol plus Thai food and in some Indian curry though maybe not as good as you can cook on this site.
You are right mate, you can get most of the spices and western foods here in Thailand, but at a cost and must travel to the other side of Bangkok to go and buy them. None of the shops near me sold mango powder, which I use quite a lot of for my tandoori masala spice. And the mint leaves I could only buy the very small jars from carrefour/ Villa market which was costing me a small fortune. Makro has a good selection of spices and I can buy big bags of cummin seeds, coriander seeds, turmeric, mustard seeds, cardomons, etc. But, a few other spices they never have them. I'm sure that india town sells everything I need but I dont have the time to travel there as it's miles away and would probably be just as easy for me to go to Pattaya as I live not too far from the airport. I never said I couldn't find coconut milk powder, I just never thoughtn about using that until now. And, I don't like the heat that Thai chillies give off compared to whatever chillies they use in BIR's. They instantly burn your mouth and lips. And yea your right the liquid form of colouring is expensive when you make 30 CTM's, etc every week, so hopefully one of my relatives or friends will be over here soon and can bring me the powdered kind.
You are right, you can buy everything here in Thailand but have to go out of your way to find them, and to find them at a reasonable cost. And, I'm sure that in Pattaya your shops aren't as spread out as they are in Bangkok, so much easier to find things.
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I agree Thaiexpat - im up in the North and the Chilies are some of the hottest I've eaten. Its been a while since i was in Pattaya - there are a lot of things up here that i cant get hold of and if i get into Chiangmai there are a couple of western aimed little supermarkets which sell some of the spices but not all (which is pain) however the little spices they have are ridiculously high priced!!
Phil (Missy) should be OK he is in the Capital and should be able to locate things down there.
Tamarind paste to make today!
Thai chillies are certainly hot. I sure can't eat somtam (papaya salad) like Issarn people do. But I would like to try using Birds Eye Chillies, Jolokia Chillies or Habanero Chillies, just to see the difference. Unfortunately, with teaching and running a restaurant I don't have 7-8 hours spare to go shopping around Bangkok to look for these things. I looked in Villa market and makro and they have only Thai chillies. My friend will be going to India soon, so he will bring back some Jolokia chillies for me and I will dry them out.
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Phil
how big a bag of mango powder did you get hold of
could do with that myself up here in the North
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Phil
how big a bag of mango powder did you get hold of
could do with that myself up here in the North
He brought back 5 fairly small boxes of it so that when I open a box I will hopefully use it before it dries out and clumps together.
If you know of anyone coming from the UK soon I'm sure they can find some there easily enough and bring you a few boxes.
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Your right Phil, it is easier to shop here in Farang friendly Pattaya point taken, as I mentioned if you do get to visit there is a small Indian shop next door to the Sikh temple Soi 17 just off 2nd rd, they stock Mango powder, garam masala and sometimes the ready mixed boxes of tandoori masala along with big bags of basmati rice and cans of ghee they also stock other ingredients that are hard or expensive to come by like green and brown cardamons and Indian bay leaf , no mint though, I have seen it fresh in Foodland as well as in those small expensive jars, have you thought about drying it and grinding it yourself as it should work out a lot cheaper, also there is a similer plant available at the markets that smells and tastes a lot like mint maybe you could use it as a substitute.
Regards...........Gary
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Your right Phil, it is easier to shop here in Farang friendly Pattaya point taken, as I mentioned if you do get to visit there is a small Indian shop next door to the Sikh temple Soi 17 just off 2nd rd, they stock Mango powder, garam masala and sometimes the ready mixed boxes of tandoori masala along with big bags of basmati rice and cans of ghee they also stock other ingredients that are hard or expensive to come by like green and brown cardamons and Indian bay leaf , no mint though, I have seen it fresh in Foodland as well as in those small expensive jars, have you thought about drying it and grinding it yourself as it should work out a lot cheaper, also there is a similer plant available at the markets that smells and tastes a lot like mint maybe you could use it as a substitute.
Regards...........Gary
Cheers Gary
I pretty much have everything I need now. It has taken me awhile to find all the spices I needed but I have enough now to last me for a good few months. Just the powdered colouring is all i need, but I can live without that until someone comes over from the UK.
It would be very handy to have a shop nearer me like the one you have that sells everything, but I'll get by.
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hi ca cooked this curry last night loved it i used ghost chilli powder came out great cheers
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bet you could quite easily grow your own chillis in Thailand
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Just attempted my first spice mix, base sauce and a version of this but with paneer, roast aubergine and pepper.
Om nom!
Helg :)
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Made this a few times, to spec but use BE base, works out lovely, as others I have never been brave enough to try a phall from a bir, but this is really tasty! One time I cooked it for some indian friends (actual indians not those born n brought up abroad) so had never even heard of BIR curry before, and the lady actually asked for the recipe, of course I passed it on but she looked very confused with the methods used haha. But yea I'd take that as a compliment to your curry skills CA being asked how its done by an indian housewife haha.
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Never heard of a creamy coconutty phall. I think this should be called something else as it doesn't reflect curry house phall dishes
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True, it's probably a dish in its own right :) I occasionally indulge n a CTM with five or six green chilis chopped into it. Now, I'm not one of the "Vindaloo or you're not a man" crowd (Remember Mick Jagger: He can't be a man if he doesn't smoke / the same cigarettes as me"?), so if I want heat I generally go for the fresh things than powders (except for a classic BIR, admittedly-can't get around the Mick Crawford ejucation!). That way, you get the flavour of the CTM or Korma (and I think George, who I believe is a particular appreciator of the dish here, will back me in saying that, done well, it can be one of the most flavoursome BIR dishes, whether one likes chilli or not) yet still, every now and then, get a blast of heat with a random chilli chew (!!!). It's a nice contrast