Ingredients
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2 tablespoons Vegetable Oil
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4" Cassia Bark (Cinnamon Stick)
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2 Green Cardamom Pods
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1 small Star Anise
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2-3 sliced Green Finger Chillies
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1/2 medium (sliced) Brown/White Onion
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1/2 medium (small chunked) Green Pepper
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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2 large (grated) Garlic Cloves
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4" (course grated) Ginger (fresh)
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2 tablespoons Tomato Paste
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1 tablespoon Mix Powder / Curry Powder
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1-2 teaspoons Chilli Powder
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6-8 pieces Chicken Tikka
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300ml Curry Base
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1 tablespoon Mango (puree / chutney)
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1/4 cup Fresh/Chopped Coriander
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For decoration
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(thin slices) Ginger (fresh)
Directions
A wonderfully flavoured medium heat curry with lashings of ginger is a huge hit in my household.
Steps
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1
Done
|
add the oil, cassia bark, cracked cardamom pods and star anise to a pan on a medium heat and allow to heat through until the hard spices start to sizzle |
|
2
Done
|
add in the sliced onion and allow to gently fry until the onions begin turning golden |
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3
Done
|
add the finger chillies, diced green pepper, fenugreek leaves, garlic paste, ginger paste, tomato paste, mix powder and chilli powder along with a splash of base gravy to keep things from burning and fry for around 5 minutes until the oil begins to separate |
|
4
Done
|
turn the heat up to medium, add the meat, the rest of the curry base and the mango puree, stir through and allow to reduce |
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5
Done
|
when almost at the desired consistency remove the hard spices, stir in most of the fresh chopped coriander (retaining a little to garnish) and continue to reduce to your liking |
