This recipe is brilliant, IMO, scorching hot, depth of flavour and returning to the kitchen I got that wonderful aroma, similar to BIR. Credit to Curryhell for putting together the recipe
Chicken Tikka as per Blade's recipe, chicken left to marinate for 48 hours only because of time/work deadlines. Cooked in the halogen, unfortunately my skewers are too long for using here, but didn't seem to affect the flavour, not all the chicken made it into the curry! Had to try some and I was mightily surprised at how awesome it tasted despite no yoghurt, just as well as I'd forgotten to buy it anyway! Halogen on full temp 250C, 5 minutes each side. You may notice the chicken is thigh, not breast, it was cheaper!
Should have checked I had All Purpose Seasoning instead of thinking there was some in the larder! I substituted with Marigold Swiss Vegetable Bouillon Powder, it's quite salty. This deviation from the recipe being the only one. Well, I was planning to use Tamarind Paste but opening the jar, it's aroma had gone, it states on the label to dispose within one month of opening, doh! :
Have no idea how long ago it was opened! Used the lemon juice instead.
The cooking! Remembered the rice, yippee! Added a few Asian Bay Leaves to the rice, nice flavour, must get around to making a proper Pilau! Cooking rice in the oven would probably be less messy, the water always bubbles over! Yes, I know that's my fault, but I was concentrating on the main dish
The final dish, seriously yummy, my daughter commented that is was a better curry than the TA we had earlier in the week, high praise! Possibly a little too much base sauce added at the final part of the recipe, note for next time - do not be afraid to leave some base sauce in the pan, or cook it longer to reduce, but the oil had separated.
Should I carry on cooking the curry after that?
A close up! I will definitely be making this again, such a superb balance between the sweet and sour, but not sweet from sugar, I really liked the flavour waves and of course the searing heat!
