I have just made this with chicken tikka but the texture is off for me. I used coconut flour which I think must be a no-no as it's a bit grainy. Lesson learned :/
Horses for courses between the tikka and plain chicken, I suppose, Lou!

Strangely, I've made this dish maybe 5-6 times since I last posted (twice last week!), but using poached, pre-cooked chicken breast instead of the tikka - and I agree with you. I prefer the non-tikka version!
As for the coconut flour, I use Maggi Coconut Milk Powder and use a mini-whisk with around 6tbsp of cold water to make the paste. It's very fine, and it
can clump, but a little extra whisking does the trick for me.
