I made this a couple of weeks ago, the last dish of note that I’ve cooked due to a number of distractions.

This dish itself is a wholesome dish packed with flavour, it’s a take on a tikka masala but with more of a punch!

Ingredients- 3 tbsp of rapeseed oil, 2 tbsp of garlic & ginger paste, 1 onion finely diced, pinch of salt, 3 green chillies finely diced, 2 tbsp of mixed curry powder ( please see previous blogs of how this was made), 1 tsp of Kashmiri chilli powder, 2 cups of pre-made base sauce( I used 1 cup of base sauce as I was looking for a dry curry) 1/2 cup of tomato purée mixed with water, pre-cooked chicken, 1/2 cup of single cream, 1/2 tsp of garam masala, 2 tbsp of chopped coriander.

Method – heat the rapeseed oil. Once it’s nice and hot. Once it nice and hot add the garlic & ginger paste and allow it to sizzle for 30 seconds.

Add the onion allowing it to cook in the hot oil for 3 minutes then add the diced green chillies cooking for another 30 seconds mixing everything together.

Stir in the mixed curry powder & Kashmiri chilli powder quickly followed by the tomato purée and 1/2 cup of base sauce.

This should be mixed together and allowed to sit and the sauce to bubble away and caramelise around the side of the pan. As the sauce reduces add another 1/2 a cup of base sauce along with your pre-cooked chicken. I like to mix the chicken with homemade curry paste and natural yogurt and then roast it in the oven.

Bring this to a rolling simmer. To finish add the cream, followed by the garam masala and chopped coriander.

Add the salt and serve. I served mine with a lovely dhal. I’ve used this recipe for the dhal for a number of years now and I can make this without thinking. The recipe came from a supplier who also had a passionate view on food.

Thank you for reading my ramblings. The last few weeks have been very strange so good hasn’t had my full focus. Hopefully get it back at some point.