Just for the hell of it (because my wife had a new camera for Christmas and I get to play with it!  )

CA's Chicken Tikka Masala (chicken tikka in a very mild, sweet, creamy, coconutty, rich, red sauce)

serves 1

Ingredients:

• About 8 pieces of precooked, bite sized, chicken tikka (here: https://curry-recipes.co.uk/curry/index.php?topic=1555.0)
• 60ml (about 4 tablespoons) of vegetable oil
• 1 rounded teaspoon of butter
• 2 heaped teaspoons of tandoori masala (here: https://curry-recipes.co.uk/curry/index.php?topic=1514.0)
• 0.25 level teaspoon of salt (or to taste)
• 4 heaped tablespoons of finely milled dessicated coconut - or "coconut flour" or "coconut milk powder" (or to taste)
• 2 heaped tablespoons of almond meal (or to taste)
• 2 heaped tablespoons of sugar (or to taste)
• 200ml of simple mild curry base (here: https://curry-recipes.co.uk/curry/index.php?topic=7645.msg66407#msg66407)
• 4 level tablespoons of fresh single cream

Method:

• Heat curry base to a gentle simmer
• Add oil and butter to a separate pan and heat on a medium heat
• Add the tandoori masala, coconut and almond and fry for about 30 seconds
• Add the chicken pieces, salt, sugar and curry base, stir, and bring to a simmer
• Simmer, for about 4 minutes, until the chicken is reheated throughout
• Add cream and stir
• Continue to simmer until the desired consistency is achieved
• Serve (garnished with cream and/or fresh coriander, according to taste

Notes:

• You can use any other decent tandoori masala (or paste) if you prefer, but the result may be different
• You can use any other decent chicken tikka, if you prefer, but the result may be different
• You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
• 1 level teaspoon is 5ml and 1 level tablesoon is 15ml

Here are a couple of photos of the resultant Chicken Tikka Masala:

Made C2C's onion bhajis yesterday:



The process for preparing the mixture and for cooking them seemed to be fine to me (i.e. producing nice, round, golden, crispy bhajis, cooked throughout).

Taste wise, they were quite nice, but I personally think they could do with more salt, more spiciness/flavour and more sweetness.

CA's Simple Chicken Korma (very mild, sweet, creamy and coconutty sauce)

serves 1

Ingredients:

• 200g (about one medium) skinless chicken breast (chopped into bite sized cubes)
• 60ml (about 4 tablespoons) of vegetable oil
• 1 rounded teaspoon of butter
• 0.5 level teaspoon of turmeric powder
• 0.25 level teaspoon of salt (or to taste)
• 4 heaped tablespoons of finely milled dessicated coconut - or "coconut flour" or "coconut milk powder" (or to taste)
• 2 heaped tablespoons of almond meal (or to taste)
• 2 heaped tablespoons of sugar (or to taste)
• 200ml of simple mild curry base (here: https://curry-recipes.co.uk/curry/index.php?topic=7645.msg66407#msg66407)
• 4 level tablespoons of fresh single cream

Method:

• Heat curry base to a gentle simmer
• Add oil and butter to a separate pan and heat on a medium heat
• Add chicken pieces and stir fry until just sealed (i.e. just white on the outside)
• Add turmeric powder and salt and fry for about 30 seconds
• Add coconut, almond and sugar and fry for about 30 seconds
• Add curry base, stir, and bring to a simmer
• Simmer, for about 4 minutes, until the chicken is cooked (i.e. white) throughout
• Add cream and stir
• Continue to simmer until the desired consistency is achieved
• Serve

Notes:

• You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
• You can use precooked chicken, or other precooked meat, or prawns - just add it, with the curry base, and make sure it is reheated thoroughly
• 1 level teaspoon is 5ml and 1 level tablesoon is 15ml

Here is a photo of the resultant Chicken Korma:

I make this simple curry base primarily for use in simple, mild, curries (e.g. korma, tikka masala, etc).  But it is also fine to use in hotter and spicier curries (e.g. jalfrezi, madras, vindaloo, etc).

It is very simple to make and can be used whenever a recipe calls for a "curry base", "base sauce", "base gravy", "gravy", etc.

This recipe produces about 800ml of curry base, which is sufficient to make about 4 single portion curries.


Ingredients:

• 250g (about 2 medium) of brown onions (cut into halves)
• 20g (about 1 heaped tablespoon) of fresh garlic (chopped or pureed)
• 10g (about 1 heaped teaspoon) of fresh ginger (chopped or pureed)
• 75ml (about 5 tablespoons) of vegetable oil
• 450ml of water
• 0.25 teaspoon of salt
• 1 heaped teaspoon of mild curry masala (here: https://curry-recipes.co.uk/curry/index.php?topic=7641.msg66314#msg66314)
• 10g (about 1 heaped tablespoon) of fresh coriander stalks or root (coarsely chopped)

Method:

• Peel, wash and cut the vegetables
• Add all of the ingredients (except the fresh coriander) to a suitably sized pan (i.e. 1 litre capacity or bigger)
• Cover the pan and heat to a gentle simmer
• Very gently simmer (on the lowest heat setting) for about 45 minutes (or until the onions are soft enough to blend).  Gently stir, occasionally, to prevent sticking and/or burning
• Turn off heat, add coriander and allow to cool sufficiently for blending
• Blend (I use a jug blender) into a fine, soup-like, consistency
• Use immediately, store in a fridge (for 3 days maximum) or freeze in suitable airtight containers

Notes:

• You can make more (or less) curry base by simply increasing (or decreasing) the quantities of each ingredient by the same ratio
• You can use onions, other than common-all-garden brown onions, if you prefer
• You can use a commercial curry powder, or another "spice mix", instead of my curry masala, if you prefer (but the result may be different
• The relatively long, gentle, simmer is to develop the sweetness of the onions.  DO NOT simmer vigorously!
• The resultant curry base should be a pale, creamy, yellow colour and should posses a nice, subtle, sweet, smell and taste.  It should not be bitter
• 1 level teaspoon is 5ml and 1 level tablesoon is 15ml

Curry Base Before Blending:



Curry Base After Blending:

Guys, sorry to be anal, but this (like many other posts recently) is NOT a recipe and should have been posted (and now moved to) a more appropriate section of the forum.

Guys, sorry to be anal, but this (like many other posts recently) is NOT a recipe and should have been posted (and now moved to) the Supplementary Recipes CHAT section or Recipe REQUESTS section of the forum.

Guys, sorry to be anal, but this (like many other posts recently) is NOT a recipe and should have been posted (and now moved to) the Supplementary Recipes CHAT section of the forum.

Guys, sorry to be anal, but this (like many other posts recently) is NOT a recipe and should have been posted (and now moved to) the Supplementary Recipes CHAT section of the forum.

Guys, sorry to be anal, but this (like many other posts recently) is NOT a recipe and should have been posted (and now moved to) the Supplementary Recipes CHAT section of the forum.