Oh and I'd figure garlic/ginger paste is a 50:50 ratio. Whenever I've seen a recipe call for an uneven split it usually specs out the garlic and ginger separately.

For anyone who blends their own, what do you use to blend it? I'm guessing you can't make much, as it wouldn't keep for very long in the fridge. The bottled stuff has some sort of preservative ingredient that lets it last in the fridge. In a blender I would have thought you have to add a lot of g/g to make it "blendable".

-- Josh

Stew, actually its too bad you didn't see a close up. I used a hand blender, but the motor overheated before I could finish. The sauce is quite bitty with visible bits of coriander etc. 

Josh

9) Finished article

5) Adding the coconut and sugar
6) Adding the chicken tikka
7) Adding the cream
8 ) Done!

Hi All,

Chicken Tikka Korma was the first BIR dish I had in my life, back in 1997 at a place in Seaford, East Sussex. I still enjoy it as a change from the hotter curries, and is a great one to introduce those new to BIR cooking.

The recipe is the result of trial and error over the years to get as close to that original Korma. So here goes...

INGREDIENTS

3 tbsp butter ghee (or vegetable oil)
2 tsp ground almonds
200 ml curry base (any good one)
4 tbsp creamed coconut block
3 tbsp sugar
One portion Chicken Tikka (about 2 skewers worth) I recommend Blades Tikka: https://curry-recipes.co.uk/curry/index.php?topic=874.0
60 ml single cream (or evaporated milk if you prefer)

METHOD

Heat a pan on medium heat

Add ghee/oil and swirl around for about 10 seconds

Add the ground almonds and stir to mix with the oil about 15 seconds

Add the curry base (I preheat mine in a separate saucepan), and bring to simmer

Add the creamed coconut and sugar and stir until dissolved

Add the chicken tikka and stir to mix

Add the cream and simmer for about 5 minutes

Done!



PHOTOS:

1) Blade's tikka cooking on the BBQ
2) Ingredients ready to go
3) Almonds in the ghee
4) Curry base added

Thanks Guys!

BB - Somehow methinks I'm several thousand miles away from you local Balti Dish retailer! But hey, they come from China, right?

I wonder what the source of this was? Looks like someone's home kitchen. No surprises in the Curry Base, although I haven't seen one yet that adds oil in the latter stages. The Korma looks interesting, no use of almonds or cashews, which I'm personally not too fond of in Kormas. Time could be saved by using pre-cooked chicken. In fact, if you eliminated the raw chicken stage and added pre-cooked meat after the base, then its practically verbatim some of the Korma recipes on this site.

-- Josh

I used Blade1212's Tikka, BE's Pilau Rice, Pacman's Naan. The Vindaloo is sort of a hybrid of the BE Curry, with some of the SnS method applied. I added Kashmiri Masala to the usual 3tsp of chilli powder I use for a Vindaloo. This combined with the chilli in the Tikka marinade made it one hot Vindaloo! The colouring in the marinade also contributed to the highly red colour in the final curry.

All in all a fantastic dinner!

-- Josh 

9) Ready to Serve
10) My Dinner!  ;D