John Myers
Curry Tikka Masala Party Pot
The perfect curry tikka masala party pot recipe with a picture and simple step-by-step instructions.
- 2 kilogram Fresh chicken breast
- 1,5 kilogram Waxy potatoes
- 1,5 kilogram Cauliflower fresh
- 1 glass Red peppers grilled
- 5 piece Red onions
- 2 piece Red chilli pepper
- 100 g Tomato paste
- 2 tablespoon Coriander powder
- 2 tablespoon Ground caraway
- 4 tablespoon Sweet paprika powder
- 2 tablespoon Hot paprika powder
- 4 tablespoon Garam masala
- 100 g Ginger
- 10 piece Garlic cloves
- 500 Milliliters Sieved tomatos
- 800 Milliliters Pizza tomatoes canned
- 900 Milliliters Unsweetened coconut milk
- 2 tablespoon Clarified butter
- Boil potatoes with their skin on, drain and allow to cool.
- Heat the butter lard in a very large saucepan and fry the peeled and sliced onions in it.
- Put the chili peppers, garlic, ginger, paprika, caraway, coriander powder, garam masala and tomato paste in a food processor. Add 250 ml of boiling water and puree to a smooth paste.
- Cut the grilled peppers into small pieces and add to the onions and sauté briefly. Add the spice puree, stir and bring to the boil briefly. Add the pizza and tomato strains and bring to the boil.
- Cut the chicken breast into strips and add to the hot stock. Cook there for 20 minutes over medium heat, cut the cauliflower into small florets about 1 cm thick and fry in a pan with olive oil or clarified butter for about 1.5 minutes on each side and add to the other ingredients.
- Peel and dice the potatoes and add them to the other ingredients. Add coconut milk, stir and bring to the boil.
- Now it can be served, with some naan bread.
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