Chicken Tikka Masala and Chicken Korma Demo

[pete]

I got another couple of demos
This place was proud of it's fresh ingredients and presentation of the meals
I was told how their curries reflected new trends for healthier food
Everything was very clean
All the pans were spotless before the start of each meal
Very friendly people and first class curries
The curry gravy oil was in a pot on the stove (check out your local, it's there!)

Chicken Tikka Masala and Chicken Korma Demo


Ingredients
4 desertspoons of curry gravy oil
1 portion of precooked chicken tikka
100 ml single cream (approx)
3 ladles of curry gravy
1 desertspoon tomato puree (tower brand slightly diluted)
1 desertspoon restaurant spice mix
1 desertspoon of tandoori spice mix
(this is a bright red blend of tandoori paste, tikka paste, kashmiri masala, sugar, ground almonds & coconut powder)

This is a very easy curry to make but rather high on the calories

Heat the oil for a minute and get it really hot (lovely aroma)
Add a little curry gravy, tomato puree and spice mix and stir for two minutes
It becomes a hot dryish paste
Add the special tandoori spice mix
This is a vivid red
Really bright
No extra colouring is used, it all comes from the pastes
Stir another minute then add more curry gravy
Stir in, then add precooked chicken and half the cream
Heat through for about three minutes
Add the rest of the curry gravy and cook on for a couple of minutes
Stir in the rest of the cream then serve

Chicken Korma


Ingredients
4 desertspoons of curry gravy oil
1 portion of precooked chicken
1 tablespoon pre fried onions
(cooked in oil, turmeric, spice mix & tomato puree)
100 ml single cream (approx)
3 ladles of curry gravy
1 desertspoon tomato puree (tower brand slightly diluted)
1 desertspoon restaurant spice mix
1 tablespoon ground almonds
1 tablespoon coconut powder
1 tablespoon of coloured almonds
1 teaspoon finely chopped coriander

This is very similar to cook as chicken tikka masala

Heat the oil for a minute and get it really hot
Add a pre fried onions, tomato puree and spice mix and stir for two minutes
It becomes a hot dryish paste
Add a ladle of curry gravy
Shake the pan vigourously
Stir another minute then add more curry gravy
Stir in, then add precooked chicken, ground almonds, coconut powder and half the cream
Heat through for about three minutes
Add the rest of the curry gravy and cook on for a couple of minutes
Stir in the rest of the cream then serve
Garnish with the coloured almonds and coriander

[CurryCanuck]

I think I read somewhere ( probably a medical journal ) that if you drink copious amount of lager , that the calories from the beer greatly offset those calories derived from the this type of curry . ;D ;D
Seriously though , these look like "must try " recipes - well done Pete.

CC

[pete]

The garlic ginger mix at this place looked a bit different
It was a mayonaise colour (because it was blended with some oil) but there seemed to be ginger skin in it
Does anyone else not peel their ginger?
What about carrots, anyone not peel them either?
Another thing I get really fed up with, is taking the white paper skin off garlic.
It's just so fiddley

[curryqueen]

Hi Pete,? You are an absolute gem!? Where do you keep finding these demos from?? A question if I may?? Tandoori spice mix - tandoori paste, tikka paste, kashmiri masala, sugar, ground almonds and coconut powder.? Do you know what quantities were used to make up this mix? I will definately try both of these as the ingredients look very, very promising!? I look forward to your post so that I can try them both.? Thanks

[pete]

Hi Pete,? You are an absolute gem!? Where do you keep finding these demos from?? A question if I may?? Tandoori spice mix - tandoori paste, tikka paste, kashmiri masala, sugar, ground almonds and coconut powder.? Do you know what quantities were used to make up this mix? I will definately try both of these as the ingredients look very, very promising!? I look forward to your post so that I can try them both.? Thanks

Hi CQ
? ? ? ? I believe that it's equal quantities
The brand of pastes they use is made by Papad
I can't find it on the internet
Perhaps that's not as you spell it
But this mix of pastes had no extra colouring
All the same it was a really vivid red
So I shall be looking in my local Asian shops for a brand tandoori paste of similar colour
The texture of the mixed paste is dryish, so nothing liquid is added
Note that there is no garlic ginger in this CTM
Like vindaloo, the end result will rely on a good curry base
I don't really know why they let me into their kitchens
Maybe it's because they see someone very enthusiastic and unthreatening (I'm not a large person)
I really like the staff I have met too
I consider them friends
Sad though it may be, I can think of few things better, than cooking or chatting about restaurant curry

[Wish]

Hi try this one for your garlic and ginger,add three t/b spoons of oil to your wok.med heat add chicken and t/b spoon of minced  garlic and ginger.stir fry until chicken is cooked dont brown,this can take about 10-20 mins size of chicken bits.when chicken is cooked remove and add to any curry.but the garlic and ginger that is left in the wok will look like mayo in oil.this gives your curry the taste your trying to find.

[Curry King]

when chicken is cooked remove and add to any curry.but the garlic and ginger that is left in the wok will look like mayo in oil.this gives your curry the taste your trying to find.

Hi Wish,

I normaly make a big batch of garlic and ginger mix in one go if you cook it with chicken im assuming this wont keep long?  Whats your background in BIR cooking if you don't mind me asking 

[curryqueen]

Hi Wish,  Can you use this same method for prawns and lamb?  If so, would it be the same quantity of ginger and garlic?

[Wish]

Hi Wish,? Can you use this same method for prawns and lamb?? If so, would it be the same quantity of ginger and garlic?

hi not prawns as they should only be cooked for a few mins or they go tough lamb is ok.but you could just cook the garlic and ginger with no meat at all.then just put two or 3 teaspoons of this, to your curry i think it would be best toward the end of cooking.

[mustapharuby]

Hi, What is curry gravy oil?