jojo
9th May 2008, 07:08 AM
I made this the other night and Lofty thought it tasted just the same as the one he loves from his fav. Indian takeaway - Raj's Corner in Newcastle. It is sooo easy and takes only about ten minutes to do too!
25g butter
1 onion, finely diced
3 cloves garlic, crushed (or 3 tsp of crushed garlic)
1/2 tsp each of; ground ginger, cinnamon, salt, turmeric
1/4 tsp garam masala
Pinch - 1/2 tsp of chilli, depending on taste
400g cubed chicken meat
100g tomato paste (approx 2/3 of a yoghurt pot)
3/4 cup of cream
Mix the spices together and add chicken meat and set aside.
Melt butter and saute onion and garlic for 2 mins. Add chicken and saute for about 5 mins. Add tomato paste and cream and simmer gently for 5 mins.
This recipe is very flexible - you can use more cream or less cream and top up with water. You can cut down on the tomato paste or boost it to your taste.
I keep a longlife cream 250ml and use this plus 1/2 cup of water because we like a lot of sauce.
You can use evap milk mixed with a couple of tsp of cornflour in place of cream, but it has to be absolutely last minute or it will 'curdle' (and it's just not the same IMO).
And my best trick to extend it is to use less meat and cube pumpkin or potato very small, plus frozen peas and simmer until they are soft.
25g butter
1 onion, finely diced
3 cloves garlic, crushed (or 3 tsp of crushed garlic)
1/2 tsp each of; ground ginger, cinnamon, salt, turmeric
1/4 tsp garam masala
Pinch - 1/2 tsp of chilli, depending on taste
400g cubed chicken meat
100g tomato paste (approx 2/3 of a yoghurt pot)
3/4 cup of cream
Mix the spices together and add chicken meat and set aside.
Melt butter and saute onion and garlic for 2 mins. Add chicken and saute for about 5 mins. Add tomato paste and cream and simmer gently for 5 mins.
This recipe is very flexible - you can use more cream or less cream and top up with water. You can cut down on the tomato paste or boost it to your taste.
I keep a longlife cream 250ml and use this plus 1/2 cup of water because we like a lot of sauce.
You can use evap milk mixed with a couple of tsp of cornflour in place of cream, but it has to be absolutely last minute or it will 'curdle' (and it's just not the same IMO).
And my best trick to extend it is to use less meat and cube pumpkin or potato very small, plus frozen peas and simmer until they are soft.