Chicken Tikka Masala (Indian Restaurant Style)
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- ** Find the full recipe for this and many more Indian restaurant style dishes in my (Richard Sayce) books CURRY COMPENDIUM, and INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers. See below for links. **
Curry Compendium @ Amazon: amzn.to/3zkxgbl
Volume 1 @ Amazon UK: www.amazon.co....
Volume 2 @ Amazon UK: www.amazon.co....
Author Website: www.mistyricar...
Non-UK Orders: Free worldwide delivery from www.bookdeposi...
Kindle versions also available at Amazon (UK & worldwide)
Chicken Tikka Masala, a famous dish originally created in the UK by Indian Restaurant Chefs to satisfy British customers cravings for mild yet saucy curry. Mild, Creamy, Tangy, and usually Red in colour. Absolutely delicious.
Misty Ricardo's Curry Kitchen
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Well, I found you on google when I was looking to make me and my girlfriend an amazing meal. I made your mix powder and then the base gravy. Once I had finished them. I created the curry in a slow cooker. I must say this is the best curry I have ever tasted thank you so much you inspire me to cook more amazing curries. I cannot thank you enough for this recipe. This was also the first meal I've ever cooked properly!
Glad you got good inspiration. Plenty more videos on my channel. I've published an eBook which you can buy from www.amazon.co.uk/dp/B079WJSNWZ if you wish.
I am planning on doing so thanks so much.
if this is the first meal you've ever cooked properly your opinion really doesn't matter much :/ total noob.
@@u235u235u235 EVERYONE'S !! opinion counts? even yours? Low in value as it appears to be???
@@rogerthedodger5558 who said his opinion doesn't count?
Every Chicken Tikka Masala on TH-cam seems to be made differently. Each cook seems to their own Mixed spice and base gravy recipe which go into every other curry they make but there are generally slight diffences in the other spices added. What make this particular recipe into a Chicken Tikka Masala ?
Just look, for example at Madhur Jaffreys version. Totally different to this one. My question really is "What actually defines a Chicken Tikka Masala dish ?"
I could apply the same question to several other curries but won't on this occasion. I think that to most people the difference between the curry types is their 'hotness'. e.g. Korma-very mild. Bhuna-a bit hotter. Madras- quite hot. Vindaloo- so hot as to be uneatable by most people.
Looks very tasty! I'm going to make this for dinner right now. Thanks for the recipe.
Great. Please report back.
X
Just cooked your chicken tikka maslal misty and it went down a storm 👍👍 your channel is amazing and l love how you can click to your TH-cam channel via you book 😁😁😁
Very happy you liked it. Always good to hear from you.
Quite new to your channel misty. Made your base gravy last weekend , and three of your curry’s so far.. got myself a aluminium curry pan and my family are amazed... can’t wait to another curry from you book 👍👍😁😁
😄🙏
How do you measure 0.33 tsp?
You'll figure it out Darren.
I'm looking on amazon for some coconut powder. Is it coconut milk powder or coconut cream powder? That's the only options I can find
As Peter Kay once said……..” don’t eat anything that’s luminous “ ……🤣🤣
Guessing the red food colour can be replaced with Kashmiri Chili powder
Love that red color! It probably discolors your internal organs, but it looks brilliant ha. Essential for a BIR tikka masala.
Chilli chicken tikka masala is my favourite . but close I add 1/2 teaspoon of chilli and 5 chilli's cut lengthways very nice
Thanks for sharing
Great video this looks amazing. What’s the best way to keep these curries warm if you have a curry night and make like 4 or 5 different ones or do they reheat ok
coriander don't go in tikka massala!
Very pleased to announce a new Video Recipe. I think this one will be popular (especially with the Ladies).
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Has anyone wrote the ingredients down save me pausing every 2 mins and writing it down I want to try making this looks lovely
The recipe is on my website: mistyricardo.com/tikka-masala-recipe/. Also in my books CURRY COMPENDIUM and Indian Restaurant Curry at Home Vol 1.
This was one of the best recipes I’ve seen here on TH-cam. I like my tikka masala sauce to be a balance of red and creamy. Not to knock ppl that add a lot of tumeric but this recipe looks the most authentic to the best Indian restaurants. Looks amazing. Cheers!
Most Indian restaurants use a ‘masala sauce’ from which they make every tikka masala
Great video, this is a true BIR style takeaway recipe. 👍🏽
Thanks.
Got round to cooking this yesterday. Made the base gravy, spice mix and marinated the chicken tikka in the morning. Barbecued it in the evening and enjoyed an al fresco supper with the family. It tasted phenomenal! Absolutely up there with the best tikka masalas I've eaten anywhere! I now have a freezer full of base gravy, like bars of curried gold - I'm a rich man! Thanks Misty Ricardo - you're the man.
Wow what a compliment, thank you. Bars of curried gold - I love that. My books are available from www.mistyricardo.com (paperback) and Amazon (Kindle).
How did you make the base gravy - what recipe?
@@ameliachloe6414 I followed the recipe from the MR Base Gravy video.
Misty Riccardo I am a great fan of yours follow and have all 3 books I am going to try this and roasted on a whole leg of lamb this weekend for my family. Love your channel keep them coming.
What is the 1.25 mix powder?
instead of powder can i just used coconut cream?
Just out of curiosity in this recipe is the coconut powder, coconut flour or coconut milk powder? Cheers
It's coconut flour or powder. May need soaking beforehand to reduce the graininess.
Thanks for the quick reply! I made this today using coconut flour and it really soaked up the base gravy but it was exceptionally good. Very authentic like the local curry house. Great channel been really helpful 👍
i really like this style of cooking video.. just getting on with it, and showing how it's done! love the pop-ups along the way to explain what things are. and just shows that you can make a masterpiece in under 10 minutes. will defo subscribe for more of these videos.
If I'm cooking this for 7 people, how do I multiply the ingredients please? I have only made it for 2 so far.
So I was out of base gravy and was wanting a last minute curry I was looking through my cupboard and found a jar of tikka cooking sauce one of the generic ones. So I watered it down to base gravy consistency and followed the recipe as usual oh and I also ran out of garlic paste so used powdered ginger and garlic. And you know what... wow it still came out fantastic even better than the shit we had delivered last week as was feeling to lazy to cook. So just a little hack for you guys to try if your short on ingredients.
What quantities did you use? Seems a lot easier😂
@@michaelcary4044 as I stated just water down cooking sauce untill milk consistency and add ginger and garlic to taste really I just put what I think tastes nice i dont really follow measurements
@@lukecowell7516 perfect. Thank you for the clarification! 👍
Great idea that with the sauce. im gonna try that
The Chicken Tikka Maala was Pukka Misty Ricardo , I enjoyed it so much i had to make it the following day, keep up the good work i have now subscribed to your channel & i will be tasting & cooking more of your recipes , Thanks Jim.
That's really good to hear, James. Let me know how it goes.
Misty ricado... There is one ingredient u didnt caption.. at 3.00 u not only added tandoori masala but also red food colour
Planning on doing this recipe, after I do my pre-cooked chicken tikka. Sadly we dont have gas in doors so it will need to be cooked outdoors. Using a stainless steel pan isn't what I wanted to do. I'm thinking on running the gas pipe in through the window and buy a single burner. A bit to cold out doors in the UK right now, and we are a roof top garden so it gets windy. 😣
Great vid! Thanks between you and Al my Indian cooking has blossomed. Can you please do some veggie dishes like Aloo Ghobi?
Made this tikka masala a few times now, along with your ceylon and jalfrezi and I can honestly say that the results are astounding, thank you so much Misty Ricardo.
Hey John. Really pleased you like it.
1...Can I blitz unsweetened dessicated coconut as I cannot find powder. 2...Can I use ground almonds in place of almond powder....Thanks
where can i buy the coconut and almond powder thanks
My go to recipe everytime turns out amazing! Recently become a vegatarian and did this with quorn fillets and cannot tell the diffrence!!
I made this a couple of times and I have to be honest, I switched over to Als tikka masala. This one had a really harsh flavour that I didn’t enjoy, it wasn’t until I’d forgotten about what your book says about different tandoori masala brands. I have a big bag of Heera tandoori masala so that’s what I use.
Today I gave it another shot and reduced the tandoori masala powder from 1 + 1/2 TBSP to 1 + 1/2 TSP and it made a big difference. Was delicious anyway!
Great food ,strange name.I think misty should treat himself to copper curry bowls and a salad spinner so coriander isnt wet and sticking to fingers .
Misty i have been using coconut flour instead of coconut powder by mistake. Whilst the end results have tasted ok is there a difference either in taste or texture?
Interesting and valid question. By strict definition I ‘think’ there is a difference between coconut flour and powder - something to do with whether the liquid (milk) has been squeezed out from the coconut flesh before its ground down. However I’m not convinced that it’s labelled in such a defined way. The jury is out as far as I’m concerned right now. Rest assured I don’t think you’ll notice any difference between the two (if there is indeed a difference).
@@MistyRicardo Thank you for the prompt reply. Must congratulate you on your channel. The lack of commentary and together with the on-screen instructions work for me and yours is my go to channel for anything BIR. I have tried quite a few and never been disappointed yet.
Thanks Derek. That’s always good to read. If you ever feel the need for a physical book, mine is available to but at www.mistyricardo.com
I bought 2 of your books and i love them!!!
We only have 2 indian restaurants in carinthia and both are realy not good...
So i have to cook it by myself 😄 and your videos and recipes help me alot!!
Thank you 👌
Hi misty. Thank you sooo much. Over the years I’ve tried many many books and recipes and they mostly been marginal at best. Someone I met recommended your book, part one, which I apprehensively purchased. I made the tikka masala with special rice, sag aloo. Chicken tandoori. My partner complained all week whilst I prepared, she would prefer a pizza she said. She doesn’t like curries, mine at least…..
OMG, it was amazing, we absolutely loved it. She now pesters me every few weeks to do it again. I’ve made it several times it’s always fantastic, so tasty but not to hot, I leave out the chillies.
Now the kids want to try it, the book doesn’t recommend doubling up the ingredients. Can you advise me please how I might make enough for four ppl.the rice, saag aloo, chicken etc isn’t a problem it’s just the tikka masala, I don’t want to ruin it.
Hi Mike. So glad you’re enjoying the recipes. Scaling up isn’t optimal for restaurant style curry. There’s a detailed chapter in Indian Restaurant Curry at Home Volume 2 about Upscaling, also in Curry Compendium.
Looks stunning!! Damn I want a curry now.
What would be the effect of not adding single cream before the end of cooking? And could I use milk instead?
It will be less creamy. Milk ok to use.
I just cannot get this right. I’ve followed from the video and from the book, and the consistency and colour is all off. It’s far to runny and a horrible dark brown. I won’t give up, but I’m way off this
Persevere you can do it. Watch this ... th-cam.com/video/hAkZjC-hosc/w-d-xo.html 👍
Thank you so much Richard for all your hard work it is really appreciated.
Much appreciated
I know what a good restaurant Chicken Tikka Masala should look like.. and it's exactly like this! I'm pretty sure this will taste like it should too. I'll try making it at some point soon. Cheers for sharing!
**Sometimes the most simple unique authentic recipe out there has the least views and likes
:-) ,What an original way of making it ! So delicious,Thaaank uuu**
That looks insane 💕💕 am going to make the paneer version tomorrow yummy 🤤 ✨✨✨✨
Hi Ricardo, thx a lot for your fast and comprehensive answer. You describe exactly what I was afraid of. I will definitely cook 3 single portions. Once again thx for your great recipes.
as an amateur cook, I tried to cook so many times Chicken Tikka Masala and I have never satisfied with the taste ( even though people really liked it ) I really wanna get this authentic taste which I just had had in a couple of restaurants in Dubai and Jburg and at India. Honestly, I tried tons of different recipes, actually not recipes ''way o cook'' basically all of them were similar but had small differences, your way looking more way complicated and looking it is the proper way.
1- Prepare Tandoori Masala( I could not find in your channel hope to get your recipe )
2- Cook the Chicken Tikka
3- Prepare Base Gravy
4- Prepare Mix Masala
5- Finally Chicken Tikka Masala
I have a question. is it possible to store base gravy in the freezer?
Thanks
There are SO many ways to cook a CTM that you may never be completely satisfied with any given recipe. Best thing to do is to practice and adjust to your taste. Yes, store base gravy (in it's thickened state) in the freezer. Remember to dilute it down before using it (about the same consistency of semi-skimmed milk).
This looks amazing, just bought your book and am looking forward to giving it at go.
My taste buds died and went to heaven. Better by far than my local Take-Away. Don't just sit there watching, make it, eat it and go for seconds.
Thank you, may all your problems be large lottery wins.
wasthatmee Nice to read you’re happy with it, thanks.
Made this for the first time tonight. Amazing! Thank you so much.
Is that coconut flour or coconut milk powder?
StoneCut coconut milk powder.
Made this for my daughter and self last night omg excellent
Hello, sir. Can I use beetroot powder for colouring? If so, is it the same quantity (around 1/8 a tsp)? Thanks!
Yes you can. You'll need quite a bit more of it than red colouring powder - keep adding some until you've got the colour you want.
Just made this curry for my wife, she loved it! She wanted it to be a little sweeter and redder in colour next time.
Great. Just add more sugar and extra food colouring. Thanks.
@@MistyRicardo hi again mate, I just cooked another Tikka Masala and again, it's great. I also did your madras recipe and the tandoori chicken on the bone, which also turned out great. Unfortunately its popularity is spreading through my family and I have been informed that I have orders for at least 8 portions of tandoori chicken starters, 2 chicken madras and 6 chicken tikka. How should I go about cooking all those?
Can I just say misty that I've cooked around 5 of your recipes and also made the base gravy and onion paste, superb. taste so good eveytime. If you did a paperback book instead of the digital i would 100% buy it.
John Frost thanks John that’s good to hear. A paperback is coming.
Brilliant, well I will be purchasing that when it's available. Any dates for it? I'm doing your tikka masala tonight for me and my wife.
Haven't decided on a date yet. Still a lot to do. It will be this year for sure.
Enjoy the CTM.
I can't believe how simple that was. I'm gonna make some for dinner today!
Thanks MC, we love this one, cooking it now....
bought both books 1&2 .., tried this . mine was kind of powdery so no idea where i gone wrong??? did double the amounts to make bigger batch and was loads of fluid but hardly any chicken.. so went wrong there too lol.. well just added more chicken in end to make it the right consistency
Sounds like you're not frying the powdered spices for long enough. Scaling up isn't straightforward - have you read the upscaling chapter in Volume 2?
@@MistyRicardo thanks for reply mate.. no not yet on volume 2... will do that then it and makes sense what you say about not frying the powdered spices long enough... cheers
Got your new book yesterday and this will be my first recipie as the wife loves CTM, should i make the base gravey the same day aswell as the chicken.
It's easier to do them on different days. Completely up to you.
@@MistyRicardo Also i have 4 adults and 3 kids altogether on Saturday, im just reading about upscalling in your book but am a little confused. Should i do x4 the normal recipie and add the base gravey little at a time like you suggest. BTW im doing CTM
Scale all the ingredients up according to the tables. See the Chicken Madras 4-6 recipe in book and on TH-cam for example of technique.
Very tasty and simple enough to make , Cant praise you enough. This is awesome thank you :) Do you have a recipe for mushroom rice or similar?
Thanks very much! I have a few fried rice videos, which you can get some ideas from (add or substitute with mushrooms): Special Fried Rice: th-cam.com/video/7OGfNqUTt8I/w-d-xo.html, Biryanis: th-cam.com/video/Z53ZusjXNT8/w-d-xo.html, th-cam.com/video/4xRQ05Lah0E/w-d-xo.html Lemon Rice: th-cam.com/video/QAXui6LPDy0/w-d-xo.html
This style of cooking has completely revolutionized our curries. Now they taste like curry bought from the local curry house. Great. What is also very new is how quick these are to make (though base gravy etc is prepared in advance).
Thanks. There is some prep involved that's for sure but you can minimise that somewhat. My latest book, Curry Compendium has a 30 minute base gravy.
@@MistyRicardo Thanks for what you are doing here. The authentic taste has always eluded me. Hairy Biker Currys book was great when we got it 3-4yrs back - we wore it out. But the dishes never tasted authentic. I had assumed it was the lack of ghee or something like that, but I was wrong - its appears to be all in the high heat and caremelization. Really important to have every thing prepared in advance and to hand (spices mixed together for each stage, etc)
I think your stuff is unique, and I love the way the book links to TH-cam. Thanks again!
I've done this dish today again... MY GOD it is so good ! How can I eat 1 pound of chicken in one meal !
Nice 👍 🙏🙏🙏
When you say almond powder do you mean ground almonds
Yes either is ok.
I made your base gravy first and let it thicken up like you said in the video. But in this video your gravy looks watery so I was confused. Nonetheless my chicken tikka masala came out nice and thick. I added more sugar to make it sweet and my god, this is fucking bomb. Thanks so much for this amazing recipe
Excellent, thanks. When your prepare the base gravy it ends up fairly thick... you can freeze it as such. Before making a curry with the base gravy, water it down so it’s about the consistency of semi-skimmed milk.
Lots more of everything you need to know in my two books INDIAN RESTAURANT CURRY AT HOME VOLUMES 1 & 2. Free delivery from www.bookdepository.com
Looks soooo good!! What is the base gravy?
How do I make base gravy or can I buy it? Thanks
Watch the Base Gravy video on my channel and you’ll find out.
Hi is this recipe based on one or 4 people sharing please, I bought ur book volume 2 but can't find this recipe in it
Hi Mike. It feeds 1-2, the same portion size you get from a takeaway. The recipe is in Indian Restaurant Curry at Home Volume 1, and in my latest book Curry Compendium. It's also on my website www.mistyricardo.com
@@MistyRicardo great, I must say it was amazing when I made it and the family loved it, will be making more thanks m8 cheers
Might try this one tonight
Hi Richard, I've made this 3 times now, and it's been a smash! I used the left over pilau rice last night in your special fried rice, with your Punjabi staff curry recipe, and that was also superb! Thank you so much, I've been cooking curries now for years, however, nothing like these! I've purchased your Curry At Home, volumes 1 and 2, so I can learn and improve. Thanks hun, xxx
Hi Michelle. Thank you very much for the nice words, and for buying the books. Come and join my Facebook page if you aren’t already on there... facebook.com/mistyricardoscurrykitchen 🙏
Been looking for this recipe for years! My local curry does this very well but I think that the mildness makes it all too easy to eat by the pan-load. I want to combine this with the traditional indian heat! Thank you very, very, very much! this video is priceless to me
Pleasure to be of service. I've recently written two paperback books, INDIAN RESTAURANT CURRY AT HOME VOLUMES 1 & 2. Check them out at www.mistyricardo.com. Available UK and Worldwide.
@@MistyRicardo fantastic books I must say
Please list the ingredients in the comments
The recipe is now on my website www.mistyricardo.com
what can i use instead of coconut powder?
Dude coconut powder gives it what I feel the great taste of masala ( at least the ones you get from takeaways lol) - just get a big bag , you'll be able to find some anywhere
looks delicious.
it is absolutely delicious
Loving This Recipe Fella. Amazing Taste.
Now you are a God!! I chose to make yours just by the look of the pan well used-Thank you so much for sharing your recipe and cooking guide, Easy to follow and trust me I cooked this for 7 people who seriously love Masala and they rated this best ever and that was from restaurants 10/10 and a fraction of the cost. They want me to make it loads now again Thank You!!!! Much Love from the UK
Ricardo do you any vids on how to make a Keema naan please-Thank you.
Thanks very much, and I’m glad you appreciate the recipe. I don’t have a Keema Naan recipe BUT I’ve written two paperback books, available from www.mistyricardo.com. Check them out. Sold over 3000 in less than a year.
@@MistyRicardo Ok thank you I will defiantly be buying one :)
What is the mix powder that you use?
Hi Ada. It's a blend of some basic spices. Watch the Mix Powder video on my channel. Everything is in my two books, Indian Restaurant Curry at Home Volumes 1 & 2
How many would this serve ?
1-2 people.
looks so delicious but this base gravy has me puzzled ?
Hi Denise.What is called 'Base Gravy' is used in typical Indian Restaurants in the UK, is a mildy spiced onion stock which helps make a delicious curry quickly. I made a video of how to make it... th-cam.com/video/1Eyd3KfEdB4/w-d-xo.html
The real McCoy!
would this work just the same doing two portions in one pan? IE double the recipe or would it be best to do it in two batches? thanks. nice one I am going to try this, just need to order the coconut milk powder 🍛
+LR Gamer For CTM yes you can do double portion. Wider frying pan, and don't be shy with the heat. It's coconut flour/powder, not coconut milk powder for this recipe.
+MistyRicardo apologies that's what I meant. thanks
Just finished eating this, made the base gravy and the chicken tikka last night, been waiting to do it all week and it was worth the wait can't wait to try another recipe next, keep up the good work
Fantastic, thanks. Did you follow the recipes from my book ?
@@MistyRicardo I followed the receipes off ur channel but I will be buying your book
my mouth started to water when the cream went in. !!!!
+Andrew Waterhouse I hope you make it and taste for real.
I am a little confused in my town are a few Pakistani Indian restaurants but their Chicken tikka massala is sweet not spicy has anyone got a recipe for that?
Hey I have to ask. Why do you add the tandoori masala with the base and not fry it off at the beginning with the other spices in the oil? Is there a reason? Or does it not matter either way?
I always thought it was key to fry all the dry spices in oil at the beginning. Wonder why this one differs. Thanks
I love fish
Ewwwwwwww
Fantastico. atb Gary.
Amazing! I cooked it today and it turned out delicious. Thank you very much for this recipe.
+Alžběta Jačková Hey 👋 thanks. Glad it was a success.
@@MistyRicardo hi what is mix powder please ?
brilliant curry thank you
Thanks. Coincidentally, today 24th May at 5pm UK time, I’ll be live streaming tikka masala. Hope to see you in there.
Can you tell me the base gravy recipe please that your adding.
Did u use jaggery powder or cubes?
I shaved it from a block.
@@MistyRicardo any particular brand?
Could I be a pain and ask for you to write out the ingrediance I need please so I can go and buy it :) would appreciate it
Time to knock up another Misty special! Wife loves this one
Enjoy. Do you have my books by the way ?
MistyRicardo
No I haven’t. I always use your TH-cam channels
MistyRicardo
Just bought your new book Misty. Volume 2. Thanks for making me look good in the kitchen and of course helping me really enjoy making amazing food and mixing so many incredible spices. I just got fed up one day not being able to make a curry at home anything like what we enjoy in our local curry houses. Now I have the best of both worlds!
Another great video not sure about the music though to be honest.
Thanks Brian. I'll take your comment on the music onboard. Is it your preference for no music, or a different genre?
see if anyone else mentions the music and then make a decision. for me no music.
Our friend Al's style is good with the commentary. Why not try one with commentary if your confident. Still a good video though.
Does anyone have tips for scaling this up to 4-6 people?
Wow sarap yan ah color pa lang.
What’s base gravy and where can u buy it from
Al > Misty. Change my mind.
Hi how can i make the base gravy and the mix powder? And instead of using powder coconut can i use coconut milk ?
Hi. I’ve made videos for the base gravy and mix powder... search my channel. Yes you can use coconut milk instead.
Hi Ricardo,
first of all: real great recipes you show us, fantastic. Just a question to be sure: if I want to cook 3 portions may I just multiply all ingredients by 3? Maybe a little bit stupid but I want to get it perfect, thanks in advance for your advise
Hi Gerhard, that's a very good question. Some ingredients don't scale up uniformly, and a lot depends on the curry you are tried to scale up. Generally speaking, the best flavour in BIR curry comes from cooking single portions on high heat (as you can see in my videos). Adding more ingredients and/or using a bigger frying pan on the same heat source lowers the maximum temperature you can get, and hinders the caramelisation process. Having said that, there are a few curries where that doesn't matter SO much: e.g. Korma, Pasanda (cream based sweet dishes), and to a certain extent Chicken Tikka Masala.
If you really must make a 3 portion single cook attempt (rather than single portion x 3 times), I'm sure you can get a good tasting curry out of it. As a rough guestimate, all ingredients x 3, except for GG Paste (x2.5), Mix Powder (x2), Chilli (x1.75 if using), methi (x2.5 if using).
+MistyRicardo Having just made this the way that I did on Monday, I can see where you're coming from. I made a double batch by doubling all the ingredients. It was cooked in a wok, which didn't have much of a "bottom". The only problem for me was that the coconut powder and almond powder dried up nearly the entire curry real quick, requiring numerous ladles of gravy to thin it out. The curry then proceeded to splatter quite a bit. Any tips on how to avoid that? Issues aside, it was a great curry!
+Nathan Blalock No ideal solution to the splatter. Use a splatter guard (one that allows steam to escape) and/or use kitchen foil to cover areas within the splatter range. In any case, get used to cleaning up after every cooking session. Glad you liked it.
+MistyRicardo As far as keeping the curry from drying up when adding the powders, do I just add as much base gravy to the curry as I need to thin it out?
+Nathan Blalock Yes. Little and often (as per videos) but near the end of cooking you can add more base gravy to get a thinner sauce.
What's the coconut powder you use ?
In the video it's probably East End brand. The finer the better - soak it in boiling water for 15 mins to reduce the graininess. You can also use Coconut 'Milk' Powder which is a lot finer and dissolves better, but thickens the curry up even more.
@@MistyRicardo thanks Richard and sorry to be a pain but is it east end coconut flour ?
It’s sold as powder or flour. I can’t remember which.
Wat does mix powder mean here???