The Land of Bibble

A New Chapter

Tikka

This is curry Denise likes best. We make it with coconut and cream which perhaps is a little different to most people. To top the dish off I add desiccated coconut just before serving.

Method

1. Marinate and cook the tikka following the recipe for Tandorri Chicken (Murgh Aangar). Keep any spare marinade. Try to cook tikka just in time to add the sauce. So read this recipe first to check your timings.
2. The Sauce, heat the ghee in a wok (electric if you have one) Stir-fry the cumin seeds for 30 seconds the garlic for 1 minute. Add onion and stir-fry for further 2-3 minutes
3. Next add the Tandorri Masala and stir fry for 5-6 minutes
4. Add curry paste, ketchup, sugar, chutney and ground almonds
5. When simmering add the cooked tikka and remaining ingredients. Simmer until it reduces a tad.
6. Garnish with silver leaf and coconut and serve with Pilau Rice and Naan bread or Chapati's
   
   

This recipe is based on Pat Chapman's.

Ingredients

• 675g chicken breast meat
• 2 full recipes spicy Tandorri Mix
• Edible silver leaf
• Fresh coconut, shredded

Tikka Sauce

• 4 tblsps butter ghee
• 1 tsp white cumin seeds
• 1 tblsp garlic puree
• 1 full recipe Tandorri Masala Paste
• 2 tblsps mild curry paste
• 1 tblsp tomato ketchup
• 1 tblsp brown sugar
• 1 tblsp sweet tomato chutney
• 1 tblsp ground almonds
• 2 tsps garam masala
• 1 tblsp chopped fresh coriander leaves
• 7 fl oz (200ml) single cream
• 3 fl oz (85ml) coconut milk
• Salt to taste

Pat Chapman