You can marinate overnight but it is not essential. Mix the remaining marinade ingredients until thoroughly combined, then add your chicken or paneer pieces. If using Paneer, cut similarly into chunky cubes. This sauce can be made the day before and usually will taste even better when re-heated. It will thicken as it cools down so a splash of hot water may be required after reheating.Ĭut the chicken breasts down the middle lengthways then into even cubes (you should get 8-10 pieces per breast depending on the size). You can add more water if you want a looser sauce. Finally, pour the mixture into a liquidiser (or use a stick blender) and blend until completely smooth. Add the sugar, mango chutney and mix well, then the water and mix until fully combined. Cook for for a further 5-10 mins, taste for seasoning, and add more salt and/or A&O Tandoori Tikka Gold if desired. Then turn up the heat to med-high and then add the coconut cream a splash at a time, and incorporating fully then waiting until you see the oil rise to the top of the mix before adding more coconut cream. Add the A&O Tandoori Tikka Gold Rub, and cook for another minute, then add the ground almonds, and cook for another minute. If the bottom is catching at all, lower your heat slightly. Now add the tomato puree, and cook for another minute. When completely softened and all the moisture has cooked out, and they begin to fry, add the grated garlic and ginger and cook out for 2 minutes until the raw garlic smell has gone away. Pre heat a pan (cast iron preferred) on a medium heat for 5-6 minutes, add the veg oil, the sliced onions, season with salt and mix. Cook the onions slowly for 15-20 minutes, stirring occasionally so they don’t caramelise. 1/4 cup Tomato Puree (double concentrate).3 tsp Tomato Puree (double concentrate).The UK’s favourite takeaway dish, upgraded with a big ol’ A&O spice infusion! This recipe is a far cry away from the boring ‘home-made’ curries you might be used to, that usually can’t compete with their restaurant counterpart dishes… But this one can… This one laughs in the face of restaurant curries, and can be made in less than 1hr!ĭon't forget to make our South Indian Mango Chutney too!
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