Posted by nickgundry on Nov 08, 2009
I was lucky enough to attend university in Leeds in the north of England where the region has a large population of cultures from the Indian sub-continent. In fact there was a curry house within walking distance of most pubs in the town (and the UK) as the food is traditionally a post pub meal to wind down the evening with friends.
Indian food has amazing flavors and a huge variety of regional differences. It doesn't even have to be spicy, so if you're put off by the prospect of "hot" food give it a try, you'll be pleasantly suprised. When I cook Indian food for friends I normally make about four or five different dishes - this is always one of them.
I get the Patak's Tikka Masala paste from a little store in Selma but it is available in Von's too. Garam Masala should be available in the spices section of any large supermarket chain.
As with all dishes please follow best food handling practices as you will be handling raw meat.
Cooking the dish
I generally like to get the rice going in the rice cooker at this point, the rice will take about 20 mins to cook. I recommend using Basmati rice but it's a little expensive so normal white rice will suffice.
When the rice is cooked serve the chicken and sauce over a bed of rice and garnish with a sprinkle of fresh cilantro.
If you get the chance pick up some Naan bread. You can get this at Vons, but it's going to be cheaper at an Indian grocery store. When the rice is ready you can brush the Naan bread with butter and broil or grill on the bbq to warm it.
This dish is pretty versatile, you can add more spice using hot peppers or a little more garam masala. Be adventurous with your spices and keep experimenting until you find a balance you like. You can also add more coconut milk for a creamier sauce.
If you don't have coconut milk you can add a dollup of fresh plain yoghurt in a few minutes prior to serving and blend it with the sauce.