Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Tandoori Dishes => Topic started by: Razor on April 04, 2010, 05:52 PM
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This recipe comes from the 'Authentic Balti Curry' cookbook ISBN No 141205592-X
Ingredients per portion
0.5 tsp vegetable oil
1 tsp ghee
1 tsp mustard seeds
2 garlic cloves, chopped - optional
One portion of Chicken tikka http://www.curry-recipes.co.uk/curry/index.php?topic=4496.msg41285#msg41285 (http://www.curry-recipes.co.uk/curry/index.php?topic=4496.msg41285#msg41285)
1 tsp kushi spice http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0)
Pinch of salt
1 tsp almond powder
1 tsp coconut powder (not desiccated - this powder has a flour-like texture nor is it coconut milk powder) :P
1 tsp sugar
1 tsp English mustard (not powdered)
5 tbsp Masala sauce http://www.curry-recipes.co.uk/curry/index.php?topic=4495.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4495.0)
120 ml of base sauce http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0)
Fresh cream and coriander leaves to serve
Method
Heat the oil and ghee in a pan
Add the mustard seeds (which will start to pop) and then the garlic - if using.
Reduce the heat, then add the cooked chicken tikka, kushi spice, salt, almond and coconut powder. Stir well
Add the sugar and English mustard
Spoon in the masala sauce and the base sauce.
Increase the heat and cook for 2-3 minutes until the chicken is warmed through and the sauce is bubbling.
Stir in 1 tsp of cream, and finish the dish with a swirl of cream and a sprinkle of fresh coriander leaves.
My Observations
You may want to modify the levels of sugar, particularly in the masala sauce, as I find it a bit too sweet but, it certainly has the taste :)
Ray :)
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1 tsp coconut powder (not desiccated - this powder has a flour-like texture nor is it coconut milk powder) :P
What is it then please Ray? :-\
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CA,
1 tsp coconut powder (not desiccated - this powder has a flour-like texture nor is it coconut milk powder) :P
What is it then please Ray? :-\
Go for coconut flour, the above is how the book describes coconut powder :) not my interpretation
Ray :)
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Go for coconut flour
And what, precisely, is coconut flour please Ray (for those of us who have never seen it or can't get it)?
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Ok, here we go again :'(
Coconut flour as found in your Asian store will be labelled up as 'coconut powder or coconut flour' Not to be mistaken with 'coconut milk powder' which is used to make 'coconut milk' and is far more expensive.
Desiccated coconut is much courser in texture than powder or flour, although technically, flour and powder is desiccated, but it is much mush finer than what is labelled as 'desiccated coconut'
I'm not sure that I can explain it any better than that, but feel free to use whatever you think will work ;D
Ray ;)
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TRS do coconut powder...You can buy it here:
http://www.theasiancookshop.co.uk/coconut-powder-300g-780-p.asp (http://www.theasiancookshop.co.uk/coconut-powder-300g-780-p.asp)
**EDIT** Blue dragon also do coconut powder... ;)
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Thanks Domi,
That's the stuff. My bag is the East End brand
Ray :)
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So you are saying that "coconut powder" is finely ground desiccated coconut are you Ray?
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Taken from this site: http://www.gourmetsleuth.com/Dictionary/C/Coconut-Powder-5063.aspx (http://www.gourmetsleuth.com/Dictionary/C/Coconut-Powder-5063.aspx)
Coconut Powder
Other names: coconut milk powder
A powder made from desiccated (dried) coconut. The powdered product usually contains maltodextrins and sometimes salt. The powder can be used for making desserts or added to curries or chutney. Look for coconut powder in stores that carry Indian foods. Delia Smith of Delia Online suggests keeping it on hand as a pantry staple and states it works well for making Thai fish cakes.
**EDIT** Coconut flour
Coconut flour is made from the coconut fiber left over after liquid has been extracted from the coconut meat. The resulting product is gluten-free and can be used in place of wheat flour.
Link here: http://www.gourmetsleuth.com/Dictionary/C/Coconut-flour-6716.aspx (http://www.gourmetsleuth.com/Dictionary/C/Coconut-flour-6716.aspx)
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Coconut Powder
Other names: coconut milk powder
A powder made from desiccated (dried) coconut.http://www.gourmetsleuth.com/Dictionary/C/Coconut-flour-6716.aspx (http://www.gourmetsleuth.com/Dictionary/C/Coconut-flour-6716.aspx)[/url]
I can tell you that coconut milk powder is not that
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Hi CA,
So you are saying that "coconut powder" is finely ground desiccated coconut are you Ray?
It is my understanding that it is desiccated coconut CA, but when it's described as powder or flour, it is much finer, not as fine as plain or self raising flour but finer nonetheless. It doesn't dissolve in water, making it a completely different animal from 'coconut milk powder'.
I can't think of anything more I can add to the description ???
Hope this has made it much clearer?
Ray :)
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ooo,
I've just noticed that I'm now an Indian Master Chef ;D
Yeah right, I wish ::)
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ooo,
I've just noticed that I'm now an Indian Master Chef ;D
Yeah right, I wish ::)
We're not worthy, we're not worthy. ;D :P ;)
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Yeah, I think i'll go and open up me own TA now hahaha
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So you are saying that "coconut powder" is finely ground desiccated coconut are you Ray?
it appears that coconut powder is in fact derived from dessicated coconut...coconut powder and coconut flour are the same thing....there's also coconut shell powder available ;) at least according to the manufacturers of coconut powder/flours, that is anyway ;)
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it certainly has the taste
Razor,
do u mean BIR or very good taste.
for me the cooking looks v.difficult - the pan is going to get very dry when all those powders have been added. how long is it before the masala & base are added.
what i'm getting at is why is the spice mix not cooked out earlier (before the powders).
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Hi Jerry,
It's not difficult to make but I understand your concerns with regards to the dryness of the pan.
If you look carefully, it asks for 1 tsp of ghee, I take this as solid and when melted, almost triples in size, add this with the 1/2 tsp of oil and you have at least 1 tbsp.
You then add the tikka, coconut, almond and spice powders, and what you are doing, is very quickly coating the meat.
Quickly followed by the sugar and mustard, quickly followed by the masala sauce and base.
So as you can see, the dry stuff is not in long before you add the wet stuff, but you still need to be careful and don't forget to turn the pan down after the mustard seeds have popped.
As for the taste, yes I mean BIR taste but I would say it's more 'high end' than your usual run of the mill stuff.
Just be careful on the sugar content, if your making the masala sauce. It does ask for 1/2kg which to me was way to sweet. I would suggest 120g and increase in the final dish if you need to.
Hopes that helps Jerry
Ray :)
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Razor,
many thanks for extra explanation.
going to have to think about what i do for CTM - quite a few posts floating around that have sort of complicated thoughts on going fwd. i'm also not sure i have an immediate need c/w other things.
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best that i ever did
this is a real ctm
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It seems that there is a small quantity of basic curry sauce (120 ml).
How many grams a portion of chicken tikka stands for?
Thanks anyway for this recipe!
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Archille17,
the amount of curry sauce is a bit down to choice (depends on how thick or thin the base is). i used 300ml of thin base when i cooked the dish which reduces during the frying to around 200ml.
not sure on grams but i would use a medium breast per portion cut lengthways to cook then cut crossways to produce 6 off chunks.