A Tikka Masala is often packed with tomatoes – however, this isn’t – it’s more of a ‘Korma’ build instead, but with Tikka Masala Paste. What results is a warming, but not over-powering curry, great for the autumn evenings. If you want to add some warmth, add a red chilli too.
Serves – 4
Prep / Cooking time – 10mins / 40mins
Splash of Olive Oil
Knob of Butter
300-400g of Mushrooms, Chopped
2 Medium Onions, Diced
Coriander Stalks – Ideally 10-20 of them – (finely chopped)
Ginger – About the size of a thumb (finely chopped)
One Green Chilli Pepper (finely chopped)
Clove of Garlic (finely chopped or pressed)
1/2 Jar of Tikka Masala Paste (approx 140g)
1 Tin of Coconut Milk
1 Tin of Chickpeas (Drained)
1. Put the oil and butter into a large pan (with lid!) and fry gently on a moderate heat with the Onion, Ginger, Chilli and Coriander for about 10 minutes, keep it moving so it doesn’t catch.
2. Add your Mushrooms, Chickpeas, Tikka Masala Paste, Almonds and Coconut Milk and half fill one of the empty cans with water and add that too.
3. Give it a good stir, and bring to the boil.
4. Season and put the lid on the pan, and allow to simmer for about 20 mins – keep checking that it’s not catching, or not drying out.
5. It should reduce down to a nice thick consistency, serve with rice, and perhaps a Naan.