Topic: King Prawn Tikka Masala and Chicken Tikka Korma

[joshallen2k]

I used my last of the Taz base to try a couple of sweeter curries - a KP Tikka Masala and Chicken Tikka Korma, with Pilao and naan.

I used the single reduction recommended by Mick. They both turned out very well indeed!

[Stephen Lindsay]

Curry looks great and Naans look tasty!

[mike travis]

looks great! Nice pictures. Hope it tasted as good as it looks.

                                       regards.....mike

[Cory Ander]

All looks very nice Josh 

[Unclebuck]

looks very pro josh, I sure Ive asked you this before but whats your rice method??

Cheers

[PaulP]

Looking really good Josh. Any chance of posting the ingredients/quantities you used?

Paul.

[joshallen2k]

Looking really good Josh. Any chance of posting the ingredients/quantities you used?

KORMA

- Over medium-high heat add 4T sugar and 4T coconut powder to the pan
- A 3T of cashew nut powder (or almond powder)
- Add 200ml of base (I used the Taz base)
- Add 200ml single cream
- Add pre-cooked chicken tikka
- Reduce down until the oil separates from the edges of the pan

KP TIKKA MASALA

- Over medium-high heat add 3T sugar and 4T coconut powder to the pan
- Add 300ml of base (I used the Taz base)
- Add 4T masala paste (YouTube CBM's recipe for the components of this, but its essentially yogurt, Patak's tikka and tandoori, spice mix, mint sauce, garam masala, and red colouring)
- Add 150ml single cream
- Reduce down for about 6 minutes until correct consistency
- Add the precooked KP for just long enough to fully heat through

looks very pro josh, I sure Ive asked you this before but whats your rice method??

- Preheat oven to 350 degrees
- Over medium-high heat, at 2T oil or ghee to a pot
- Add 6 cloves, 3 green cardamons, 1 bay leaf, a few bits of cassia, pinch of whole black cumin
- Stir and when whole spices start to sizzle, add 1 Cup of basmati (straight from packet - do not wash)
- Crank the heat up to high, and continuously stir the rice in the oil for a few minutes, until the rice is barely starting to brown, and the starch has been removed
- Add 2 Cups of water, 0.5t turmeric, 0.5t salt
- Bring to a boil. Once boiling, put a tight lid on it and put it in the oven
- Bake for 25 minutes (while you are cooking the curry). Once it comes out of the oven, the whole spices will have settled on the top, so you can scoop them out easily. Fluff and serve

[PaulP]

Thanks Josh.

Paul.

[chinois]

Beautiful stuff Josh! It all looks very tasty!
I like your rice method. I do mine very similarly but dont put it in the oven. Seems like a good idea for even cooking though. I find i need to make sure the rice isnt too deep in the pot or else i wont cook evenly.
I use the same method as you for korma too and it come out really well. I like to put a bit of turmeric in to help with the colour.

[joshallen2k]

I like to put a bit of turmeric in to help with the colour.

Good idea. I admit to using the odd drop of yellow colouring in kormas if they look a little anemic, so turmeric may be a better idea.

This one didn't need it, as the orange in the tikka tends to permeate the sauce. This one was starting to border on orange by the end.

I find i need to make sure the rice isnt too deep in the pot or else i wont cook evenly.

Luckily for me I guess I always used the same medium size pot. If I've needed to make more than one bowl of rice, I tend to make two batches, rather than start scaling recipes and run into problems like the one you describe.