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 https://curry-recipes.co.uk/curry/index.php?topic=4496.msg41285#msg41285
1 tsp kushi spice https://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)
1 tsp sugar
1 tsp English mustard (not powdered)
5 tbsp Masala sauce https://curry-recipes.co.uk/curry/index.php?topic=4495.0
120 ml of base sauce https://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

CA,

Quote from: Cory Ander on April 04, 2010, 05:54 PM

Quote from: Razor on April 04, 2010, 05:52 PM
1 tsp coconut powder (not desiccated - this powder has a flour-like texture nor is it coconut milk powder)

What is it then please Ray? 

Go for coconut flour,  the above is how the book describes coconut powder not my interpretation

Ray

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

Thanks Domi,

That's the stuff.  My bag is the East End brand

Ray

Taken from this site: 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