Chicken Tikka Masala Curry

The Recycled Cook

Chicken Tikka Masala Curry

Well if there is one dish that lends itself perfectly to left-over food it is a curry. Today I am making a Chicken Tikka Masala curry, although the chicken should strictly be baked in a traditional Tandoor clay oven.

 First of all roast off the chicken in the oven, season with salt, black pepper and Garam Masala powder or paste.

 Frequently Tikka dishes use food colouring but I prefer to keep the chicken looking natural looking but 
if you prefer, rub with Tikka paste or powder which is readily available.

Chop some onion and garlic and while the chicken breasts are roasting (approx, 12 minutes on 200º C (Gas mark 6) cook the onions and garlic over a medium heat in a light cooking oil or until they just start to brown..

 Cook the onion first and add the garlic after about 10 minutes or they will catch and burn if added too early.
If you have some available, now is the time to add your peppers (Red, Green Orange or Yellow all work fine) cut into decent sized chunks. As always remember to save the seeds to dry out and plant on your sill. I had some curly Kale left over so will add some of that later, be creative add what you have left over after all that's what leftover cookery is all about.

 You could make your own but I used half a jar of "Patak's" Masala curry paste. I will show you how to make your own curry paste later.
Add sufficenet  chicken or vegetable stock (or both) to cover your ingredients along with some tomato puré and a generous amount of dried chilli flakes. If you have chillies that are getting old don't throw them away, dry them on you window sill and chop them into flakes.

 Season to taste and check the flavour balance, remember that as this reduces the flavours will all intensify, especially the chillis. If it gets too spicy add some yoghurt to tone it down a touch. I supplemented the sauce with cumin, garam masala, coriander, a cinnamon stick, cardamom pods and bay leaves.
Cube your roasted chicken and add to the rest of the curry mix.
After letting this simmer gently for about twenty minutes I added leftover mushrooms and some of the curly kale with the hard stems stripped out. Don't be afraid to add other things be creative, experiment.

 As you go, test the flavours, it needs to be hot but not inedible, rich and delicious and reduced down to give it that perfect texture and intensity.


While all of this is happening you can bring your rice to a simmering point, add some salt and let it cook.

 All you have to do now is to simmer your curry over a low heat, that is why I cook my chicken first so I am confident that it has cooked through and also has that colour that is missing if you cook it in the curry from raw.

 There is no set cooking time, just keep tasting and don't be afraid to add some more stock if it starts to reduce too much.

Be gentle, you don't want to kill all of that  lovely flavour.

 The longer and slower you cook this the more the flavours will develop, you could even make it the day before but be sure to heat it through thoroughly if you do.

 Served with Basmati rice, Garlic Naan bread, Tarka Daal and Lime pickle, use whatever accompaniments you have.



Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.

  


http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx


Always be careful in the kitchen, we accept no responsibility for any accidents caused as a direct or indirect result of preparing any of these dishes. 

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