Tikka Masala Curry Sauce (The Curry Sauce Co)
Item Code: TIKKA4432
Price: £ 3.95
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475g

Serves 3-4 people

Heat rating: Medium

The Curry Sauce Co produces a range of delicious curry sauces so you can enjoy restaurant quality meals in the comfort of your own home, with the bare minimum of preparation.

Curry Sauce Co Tikka Masala Sauce: a versatile Indian curry sauce with a gentle, spicy flavour founded on a base of tomato, onion and spices - the nation's favourite dish! Use this sauce to make Tikka Masala, Keema, Kebabs and Vindaloo dishes.

To make Tikka Masala:

Stir fry 500g cubed lamb or chicken with 2 tbsps oil on a high heat for 1-2 minutes.

Shake the Tikka Masala curry sauce well, add to the pan and simmer until tender.

Garnish with coriander leaves, cream and flaked almonds and serve with rice or naan.

For Prawn Tikka Masala, substitute 500g pre-cooked prawns to the Tikka Masala curry sauce and heat thoroughly.

To make Keema:

Heat a little oil in a pan and gently stir-fry 300g sliced Spanish onion until browned.

Add 2 tsps poppy seeds and 1 tsp ginger puree and stir-fry for a further minute. Set aside.

Stir-fry 500g minced lamb together with 1 sliced red and 1 sliced green pepper and when the meat has browned, drain off any liquid.

Add the fired onion mix and 2cm coconut block together with 235g (half tub) Tikka Masala curry sauce and 235g (half tub) Balti curry sauce.

Simmer until tender (approximately 20 minutes). Do not allow to dry out - add stock as necessary.

To serve, Turn into a balti dish and garnish with a little fresh chopped coriander.

To make King Prawn Delight:

Heat a little oil in a pan and gently stir-fry a sliced Spanish onion until soft but not browned.

Add ½ sliced green pepper and ½ sliced red pepper together with 1 tsp garlic and 1 tsp ginger puree, stir fry for a further 1 - 2 minutes.

Add 235g (half tub) Tikka Masala curry sauce and 235g (half tub) Korma curry sauce and simmer until the peppers are tender, approximately 3 minutes.

Add 750g prawns and simmer for a further 2-3 minutes until hot right through. Season if necessary with a little salt.

Stir in a handful of chopped coriander leaves and 4 tsps garam masala.

To serve, turn into a balti dish and garnish with chopped almonds and a drizzle of cream.

To make Tikka Kebabs with Rice:

Stir fry 650g cubed chicken in a little oil for 2-3 minutes, add 300g Tikka Masala curry sauce and simmer until the chicken is tender.

Cut 2 red peppers, 2 green pappers and 2 onions into chunks. Thread alternate pieces of chicken, onion and peppers onto kebab skewers and char grill.

Meanwhile, cook 4 portions of Basmati rice.

Heap the cooked rice on a cast iron sizzle dish. Place the kebabs on top and drizzle any residue of the Tikka Masala sauce over the kebabs. Garnish with fresh coriander leaves, sliced tomato and mango chutney on the side.

To make Vindaloo:

Stir fry 750g cubed chicken in a little oil for 2-3 minutes. Add 4 large chopped red chillies, 4 chopped green Bird's Eye chillies and 1 tsp chilli powder (reduce quantities to taste) and stir fry for 2 minutes.

Reduce the heat to avoid burning the spices and add 300g Tikka Masala curry sauce, 300g Madras curry sauce and 1 large potato (cut into chunks) and simmer until very hot and tender, adding stock or water as necessary to maintain consistency.

To serve, turn into a balti dish and garnish with fresh chopped coriander.

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