The classic BIR curry. Sweet, mild and packed with flavour. No wonder it’s one of the most popular dishes in any restaurant!
- 1 portion of Chicken Tikka
- 400ml Base gravy
- 2 tbsp. Vegetable oil
- 1 tsp. Garlic & Ginger puree
- 1 tsp. Salt
- 2 tsp. Sugar
- 1/2 tsp. Coriander powder
- 1/2 tsp. Chilli powder
- A pinch of cardamom pod seeds (only the seeds, discard the husks)
- 3 tbsp. Double cream
- 3 tbsp. Tomato puree
- 1 block of Creamed coconut (50g)
- A few drops of red food colouring
Heat the oil in your pan and add the dry spices including the seeds from one or two cardamom pods, heat them for a minute or so until they are releasing a wonderful aroma. Now add the garlic and ginger puree, the tomato puree, salt and sugar. Once mixed well add half of the base gravy and add the coconut block. Stir well until the sauce is beginning to thicken and the coconut block has melted. Now add the chicken tikka pieces and gradually add the rest of the base gravy, allowing it to thicken. Once at the desired consistency, add the red food colouring (feel free to leave this out) and add 2 tbsp. of the double cream, stir well then serve with the remaining cream swirled over the top as a garnish.