Topic: Josh's Chicken Tikka Korma

[joshallen2k]

Hi All,

Chicken Tikka Korma was the first BIR dish I had in my life, back in 1997 at a place in Seaford, East Sussex. I still enjoy it as a change from the hotter curries, and is a great one to introduce those new to BIR cooking.

The recipe is the result of trial and error over the years to get as close to that original Korma. So here goes...

INGREDIENTS

3 tbsp butter ghee (or vegetable oil)
2 tsp ground almonds
200 ml curry base (any good one)
4 tbsp creamed coconut block
3 tbsp sugar
One portion Chicken Tikka (about 2 skewers worth) I recommend Blades Tikka: http://www.curry-recipes.co.uk/curry/index.php?topic=874.0
60 ml single cream (or evaporated milk if you prefer)

METHOD

Heat a pan on medium heat

Add ghee/oil and swirl around for about 10 seconds

Add the ground almonds and stir to mix with the oil about 15 seconds

Add the curry base (I preheat mine in a separate saucepan), and bring to simmer

Add the creamed coconut and sugar and stir until dissolved

Add the chicken tikka and stir to mix

Add the cream and simmer for about 5 minutes

Done!

 

PHOTOS:

1) Blade's tikka cooking on the BBQ
2) Ingredients ready to go
3) Almonds in the ghee
4) Curry base added

[joshallen2k]

5) Adding the coconut and sugar
6) Adding the chicken tikka
7) Adding the cream
8 ) Done!

[joshallen2k]

9) Finished article