Chicken Tikka Masala Stoneware-Style!

For Sarah with love...

This is one of the best stoneware curries, its got an authentic Indian taste and you can easily turn the heat up by adding more chilli's.  If you would rather not use a tikka paste you could always follow this Chicken Tikka Recipe but probably wouldn't do it in the stoneware as the raw spices need to be fried off to give off the best flavours.

Chicken Tikka Masala Stoneware-Style!

5 chicken breasts for Deep Dish Baker or Square Baker – (can double ingredients for Rectangular Baker)
¾ jar Tikka Masala paste
250g natural yogurt
I tbs olive oil
1 red onion – finely chopped
1 garlic clove
1 fresh green chilli
1 inch piece root ginger – finely grated or chopped
4 fl oz / 125 ml water
4 fl oz / 125 ml double cream
Bunch fresh coriander – finely chopped
1tbsp lemon juice
2/3 tsp cumin seeds

Method
1. Chop uncooked chicken into bite size pieces using Santoku knife and Cutting Board. Add the chicken to the Classic Batter Bowl. Chop the red onion and chilli using the Food Chopper and add to the bowl.

2. Use the Micro Scraper to take the masala paste out of the jar. Snip coriander with Kitchen Shears into a Prep Bowl, and then add to the bowl. Use the Easy Adjustable Measuring spoon to measure out the olive oil. Squeeze the lemon using the Citrus Press into Prep Bowl.

3. Measure the cream and water using the Easy Read Measuring Cup. Add the yogurt using the Measure-All cup. Crush the garlic with Garlic Press, and then grate the ginger using the Microplane. Combine all the ingredients in the bowl using the Mix’N Scraper.


4. Measure the cumin seeds using Adjustable Measuring spoon and place in a Prep Bowl, add a knob of butter and microwave until seeds pop. Add to mixture, stir and pour into stone on180-200 degrees for 35 mins – make sure curry is bubbling nicely in oven.

5. Serve with Coconut Rice using the Rice Cooker Plus in the microwave.

Makes 8 Servings
• 4 cups Thai jasmine white rice (note that other types of rice do not work for this recipe)
• 3 cups of good-quality coconut milk (regular or light!)
• 4 cups cold water
• 1 teaspoon salt
• 4 tablespoons dry shredded/desiccated unsweetened coconut

Place rice in rice cooker. Add the water, coconut milk, salt, and coconut. Stir well.

Cover and put in microwave. Give it five minutes on “Full” power and then another 10-minutes on “Medium” (50% power).

Gently fluff with a fork before serving (some of the coconut milk may have risen to the surface - just stir it back into the rice).

The rice should be “sticky” – this is normal.

At one of my Curry Night Special Pampered Chef Shows I take along a batch of Naan bread dough and let each guest cook their own bread.
This is great fun, they all roll out their individual naans with the bakers roller and cook it over a medium heat in the square griddle pan they are delicious and really do make a curry night special.  If you'd like to know how to make them, follow the link here

Any questions? Just ask!