C46 Chicken Tikka Masala

This is the old favourite - little more needs to be said.

Ingredients

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2 tbspn oil ¼ tspn salt
2 tspn c41 tikka spice mix 20 - 25 gm creamed coconut block (to taste)
½ tspn chilli powder (or to taste) 1 tbspn ground almonds
300 ml c46 curry base sauce (see note 1) 1 tspn evaporated milk
1 tbspn tomato purée 1 tbspn yogurt or single cream (or to taste)
1 portion c41 pre-cooked chicken tikka  

Preparation

Cooking - 6 min

  1. Heat the oil in suitable pan.
  2. Add the c41 tikka spice mix, and chilli powder and cook, stirring regularly, for 1 min, adding a little c46 base sauce if necessary to prevent drying and burning.
  3. Stir in the tomato purée and 80 ml of c46 base sauce and cook, stirring regularly, for 1 min, adding a little c46 base sauce if necessary to prevent drying.
  4. Add the c41 pre-cooked chicken tikka, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
  5. Reduce the heat, add the coconut, ground almonds, evaporated milk and yogurt (or cream), mix well, and cook for about 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

  1. Serve with rice and optionally garnish with a little freshly chopped coriander.

Notes

(1) Dilute the c46 base sauce with 100 - 200 ml of water and heat before use. If defrosted from frozen, warm and briefly blend to restore the original colour and consistency. Other base sauces can be used instead.
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The main ingredients
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Enlarge image

The finished meal
Dish

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