First up, this curry is not authentic by any stretch of the imagination but it is utterly delicious and is our absolute favourite at the moment. It’s my version of a dish that was invented in Glasgow and is that city’s curry of choice these days or so I am told!
As I listened to the son of the inventor talking on Melbourne radio during the Commonwealth Games, he described how his father stumbled across the taste and I thought – I know just how this should taste! And it did…
Tips:
I couldn’t get Tikka paste when I went to try to make this so I used Rogan Josh paste instead – the result was just as good..
The amounts below will serve 4 hungry people
Ingredients:
1 tablespoon of olive oil
1 tablespoons tikka paste
2 tablespoons plain yoghurt
Big handful of chopped fresh coriander
1 kilo of chicken thighs, trimmed of fat
1 tablespoon of olive oil for frying pan
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon of ground cumin
1 teaspoon of salt
1 teaspoon of ground ginger
1 teaspoon of cayenne pepper
1 teaspoon of chilli powder (use half or omit if too spicy)
1/2 teaspoon of ground cinnamon
1/4 teaspoon ground turmeric
2 teaspoons of paprika
1 pinch of sugar
1 can be tomato soup
1 cup of bottled Passata (tomato sauce)
1 cup of cream
Method:
Chop each of the chicken thighs into 4 pieces and place in a large bowl
Stir in tandoori paste, yoghurt and coriander combine well
Seal the bowl and marinate in the fridge for a couple of hours or overnight if necessary
Tip marinated chicken pieces onto a flat roasting tray and roast at 180c for around 30 minutes turning occasionally
In the meantime, heat a tablespoon of oil in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes.
Stir in garlic; cook and stir just until fragrant, about 1 minute.
Stir all the spices and cook until fragrant, about 2 minutes.
Add undiluted tomato soup and the cup of Passata to the onion and spice mixture, bring to a boil, and reduce heat to low.
Simmer sauce for 10 minutes, or until onion is cooked
Add a pinch of sugar to taste – this takes the acidity out of the tomato sauce
Toss in the roasted chicken pieces including the marinade and any juices from the roasting tray
Stir gently to combine and add the cream
Bring sauce back to a simmer and cook on a low heat until heated through and piping hot
Serve with garlic naan
Bon Appetit! 🙂
Lizzie's Recipes 