The other week, I bought a jar of tikka paste at the supermarket as it was on special. However, I had no chicken in the fridge. I did, however, have some ‘roo mince. So I got cooking…
Two tablespoons of tikka curry paste
Onion, finely chopped
Teaspoons of garlic and ginger pastes, plus 1/2 a teaspoon of chilli paste
250ml (1 cup) stock – I used a stock cube dissolved in hot water for this)
- Vegetables – e.g. carrot, capsicum, cauliflower, corn, beans
- Rice or potatoes etc. to accompany the curry
- Kitchen spoon
- Measuring spoons
- Kitchen knife
- Chopping board
- Mug (for the stock)
- Plate & cutlery
- Container for leftovers!
- Heat oil in large frypan over medium heat, add onion, chilli, garlic and ginger and cook until golden
- Add tikka paste and stir to combine flavours – it should start smelling really nice.
- Add stock and vegetables and bring to the boil.
- Reduce heat to low and simmer for fifteen minutes or until sauce thickens slightly
- Add the mince to the mixture and stir through, ensuring it is covered – add a dash more liquid if necessary.
- Simmer for a further fifteen minutes or until mince is cooked through and everything is combined really well.
I based this recipe off one I found here, and it can be adapted for lots of different meats and or vegetarian style. It was delicious, and I love how the tikka paste made the dish look. The photo above is of the finished product on the plate (yes, that’s fettuccine, I had no rice, potatoes or couscous). Below is a beautiful image of the tikka curry cooking.
Look at how glossy it is! I’m very satisfied with this meal.