4 tablespoons |
rapeseed oil |
or |
seasoned oil |
2 |
star anise |
7.5cm |
piece of cinnamon stick or cassia bark |
4 |
green cardamom pods, bashed |
20 |
fresh or frozen curry leaves |
2 tablespoons |
Garlic and ginger paste |
2 |
green bird’s-eye chillies, finely chopped |
2 tablespoons |
coconut flour |
3 tablespoons |
finely chopped coriander stalks |
1 teaspoon |
kashmiri hot chilli powder |
2 tablespoons |
Mixed powder |
1 tablespoon |
Tandoori masala |
1/2 tablespoon |
freshly ground black pepper |
125ml |
Tomato purée |
625ml |
Base curry sauce (large batch), heated |
800g |
Tandoori chicken tikka |
125ml |
Spice stock |
or |
Pre-cooked stewed chicken |
100g |
block coconut, cut into small pieces |
1 teaspoon |
dried fenugreek (methi) leaves |
2 tablespoons |
smooth mango chutney |
1-2 tablespoons |
Raw cashew paste, optional |
|
sugar, to taste |
1 |
lime, juiced |
1 teaspoon |
Garam masala |
3 tablespoons |
freshly chopped coriander, to finish |
|
salt |