Tuesday, 13 November 2012

Chicken tikka masala/korma stoneware style

Chicken Tikka Masala / Korma - Stoneware style !!!


5 chicken breast for Deep Dish baker or Square baker – (can double ingredient’s for rectangular baker)
jar tikka massala paste or korma paste, depending on hot or creamy curry preferred
250g natural yoghurt (greek style is nice, Rachel's organic greek yoghurt with coconut is gorgeous)
I tbs olive oil
1 red onion – finely chopped
1 garlic clove
1 fresh green chilli - optional
1 inch piece root ginger – finely grated or chopped
4 fluid oz or 125 ml water
4 floz or 125 ml double cream
Bunch fresh coriander – finely chopped
3 tbsp lemon juice

Chop up raw chicken into bite size pieces
In batter bowl add to the chicken all the other ingredients
stir up and pop in stone on 180-200 degrees for35 mins – just make sure curry is bubbling nicely in oven.

Lovely with rice and naan breads.
Of course you can adapt the recipe if you are trying to be virtuous by adding more water and less cream – or even adding more yoghurt and no cream – the oil is optional too but I think it makes the curry more authentic.

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