If you’re looking for the BIR Restaurant Style Chilli Chicken Masala made with base gravy, it’s here: https://thecurrykid.co.uk/recipe/restaurant-style-bir-chilli-chicken-masala/

If you’re looking for the From Scratch / Base Free version of this Chilli Chicken Masala it’s here: https://thecurrykid.co.uk/recipe/base-free-chilli-chicken-masala-from-scratch/

Coconut milk powder substitute: If using a can do not mix or shake, drain off the water then use 2-3 tbsp of the remaining coconut cream. If using coconut cream block (the hard stuff) use 40g

Gritty almonds: Sometimes people say almond powder appears grainy in dishes, either:
– soak in a little boiling water for 30 mins before use
– add 50ml more water to the curry and cook for longer
– or my preference sieve before use and use the finer sieved pieces

This recipe requires Base Gravy and Pre-Cooked Lentil Dhal, Make some first or use my Dhansak (made from scratch) version.

Designed to be used in my 20 Minute One Pot Chicken Madras

The sweet, tomato chilli jam marries perfectly for a bacon sandwich you’ll never forger

This tomato-chilli jam recipe makes around 300ml of tomato-chilli jam, why not use it in a bacon naan wrap

Based on a recipe by Chef Thakur

Restaurants normally sauté the onions first until they begin to soften and go golden, add the garlic, ginger and spices and sauté for a further few minutes before adding this and all the other ingredients. It’s then cooked down for hours before blending to a smooth “gravy” the consistency of milk.

This method used the same ingredients but is a simple chop up, chuck in and chill out version for the slow cooker. Feel free to add the oil, onions, garlic and spices in the bottom first on high to sauté for a while first if you prefer before adding all the other ingredients.

If you have Base Gravy and Pre-Cooked Lentil Dhal already made save time and use our identical Dhansak (made with base gravy) version.

Related videos:
Soft, bubbly yeast free naan recipe https://youtu.be/Kk1L22jMIY8
Naan Pillow https://youtu.be/li7dson59t0

Related videos:
Soft, bubbly yeast free naan recipe https://youtu.be/Kk1L22jMIY8
Is your Baking Powder destroying your naan? https://youtu.be/QyBWKs65r6U

Although you can make the dish milder by adding something neutralising such as yoghurt it can also alter the taste of the dish which isn’t what you’re after.

So, how can you rectify a curry that you’ve added too much chilli powder into?

Quite simply the easiest way is to make another curry without any chilli powder at all and combine the two. It’s probably the easiest method and as a bonus you get a spare one to eat

Elevate your dining experience with these soft, flavourful naans that add the perfect touch to any meal and master the art of creating authentic naan bread from scratch, no yeast required.

Explore the soft fluffy textures that make my homemade naan a standout choice. Elevate your culinary skills and savour the satisfaction of serving up irresistibly delicious naan bread every time. Don’t waste another minute, get cooking and experience the magic of my yeast-free Indian naan bread today!

The dough for this recipe can be made in advance and stored, covered in a refrigerator for up to 3 days before cooking. It makes 10 large naans but you can increase/decrease proportionally to make as many or few as you like

As this dough needs to rest a while once mixed I suggest making this in the morning, ready for cooking in the evening?

Original recipe by Chris Johnson (also known as ‘H4ppyChris’)

I’ve seen some strange curry ingredients before, but a recent survey asked what secret ingredient people used in their curry, and the top ten results were

10. Yoghurt
9. Tomato
8. Milk
7. Ketchup
6. Honey
5. Soy sauce
4. Garlic
3. Chocolate
2. Worcestershire sauce
1. Instant coffee

Taking the top spot in the secret ingredients was instant coffee, for those who want a sweet caffeine hit with their meal. With curry already representing spicy, salty, and sweet notes pretty strongly, the addition of a bitter element really makes for a complete, maturely sophisticated eating experience for fans.

The top ten most popular responses have a couple of unusual ingredients in there, but other less common answers included leftover jam

Next time you make yourself curry, why not try one of these ingredients for yourself? You might end up discovering your new favourite flavour!

Or perhaps you’ve found an packet that expired a few months ago and you’re wondering if there’s a way to test if it’s still any good, so…

Does Baking Powder Go Bad?

Baking powder stays safe to use pretty much indefinitely, but it doesn’t retain freshness forever. It gradually loses potency, and at some point after the best before date, you’ll notice that it wont help your naans rise as well as they used to, or at all.

Fortunately, if your baking powder is already “expired” or stored for more than a few months after opening, you don’t need to hope for the best, instead, here’s a simple way to tell if your baking powder still works as a leavening agent.

How To Tell If Baking Powder Is Good:

VIDEO

How to Tell if Baking Powder Is Still Good?

To test if your baking powder is still good, grab a cup and add one teaspoon of baking powder into it, then pour around 1/3 cup of boiling water into the cup.

If the mixture bubbles heavily, your baking powder is good to go, however, if there are only a few bubbles your baking powder is losing its power and it won’t be good enough to perfectly puff up your naans.

Here’s what you’re looking for:

No, or very few bubbles mean it has lost its potency, and you should discard it:

How Long Does Baking Powder Last?

opened –  3–6 months
unopened – best by date plus around 6 months

Unopened baking powder lasts for a few months past the expiry date before it loses power. After opening the package  it should retain its freshness for about 6 months.

credit: doesitgobad

This spicy Naga, succulently moist, pre-cooked chicken is perfect made in a air fryer, BBQ, grill or and even my homemade tandoor.

Huge thanks to Brian Todd for the idea

Inspired by Brian Todd It’s not for the faint hearted

This maximum flavour, succulently moist pre-cooked chicken is perfect made in a air fryer, BBQ, grill or and even my homemade tandoor.

If you’ve never tried goat before then this is the time to try. Fall off the bone soft with a mild taste somewhere between beef and lamb

Proper Jamaican curry powder is a must for this dish, I use Betapac Jamaican Curry Powder, 110 g https://amzn.to/3GK1RDo

You don’t need a tandoor oven, bread machine, or any other special equipment to make these naan. A cast iron skillet or frying pan will allow the naan to puff up nicely. As for mixing the dough, a stand mixer will make the kneading easier, but you can just as easily use your hands.

For a vegan version use dairy-free Greek yogurt and gluten-free self-rising flour.

Fancy making your own tandoor? Then you need to see this Home made tandoor | How to build a tandoor oven at home for under £50 | DIY Tandoor Oven

Yoghurt Free Tikka

Make the naan dough using my recipe available at https://thecurrykid.co.uk/recipe/naan-bread/

For this dish you’ll need Sri Lankan Dark Roasted Curry Powder

Perfect used in my Sri Lankan Chicken Curry