20 April 2011

tiny chef 2.0 -- edited recipe

After weeks and weeks and weeks of craving for some Chicken Tikka Masala (no thanks to you, Tiny Chef!), I finally got to taste it. Since all supermarkets and food establishments will be closed tomorrow, and mother's erratic schedule didn't help at all, we had to do an emergency grocery shopping earlier. Yes, emergency grocery shopping since we didn't have any food left for dinner. My siblings, Gus and I ran to Hi-Top and SM to grab some dry goods and fresh produce for the Holy Week weekend (and tonight's dinner). While my siblings picked which type of meat and fish they want to have for the next few days, I saw a packet of tikka masala sauce. I immediately grabbed two packets and read the directions. Unfortunately, it wasn't as exciting as I thought it would be. Still, I grabbed two of them and asked my sister to grab some chicken.

When we got home, Gus prepared some corned beef (since we were craving for it earlier) while I prepared the tikka masala for dinner. The directions were so boring that I decided to spice it up a bit. (For those of you who are curious, the packet simply said marinate chicken for 10 minutes and stir-fry including marinate. Add water and bring to a boil. BOOOOOH-RING.) While I was preparing the extra ingredients for our spiced up CTM, Gus cooked the corned beef but decided to eat with the chicken so he went back to the outer kitchen to help with the CTM. After it was cooked, we headed back to the dining area to enjoy another hearty meal. So much for trying to cut back. :| 

But this is what we do best! Love you, fluff!

So here's Coleen and Greg's version of Chicken Tikka Masala. :D

What you'll need:

1 kg chicken breast fillet, cubed (We didn't cut it beforehand so we highly suggest that you do. For convenience and aesthetic purposes.)

1 packet of tikka masala mix
2 separate mixtures of 2 tbsp coconut powder + 5 tbsp water (mix them!)
2 medium potatoes, diced
1 large carrot, sliced
2 medium bell peppers (1 green, 1 red = make it colorful :p)
half a small piece of ginger, sliced thinly
2 medium onions, quartered
1 1/2 chicken bouillon (or 2 cubes, depending on how tasty you'd like it to be)
3 pcs red chili, stem cut off

a camera! (to document the experience)

How you do it:

First, open the packet of tikka masala mix. Add the coconut cream mixture to it and mix well. Marinate chicken for 20 minutes.

In a shallow frying pan, heat 5 tbsp of oil. Saute the onions until translucent, add the ginger until you can smell it (yes!) and.. For this one, I recommend you add the bell peppers after the chicken is cooked. We added ours right after the ginger. It ended up soggy. :(

Add the chicken, including the marinate, after sauteeing the onions and ginger. When the chicken is cooked, add the second coconut mixture. Bring to a boil and then add in the potatoes, carrots, chili and chicken bouillon. Wait until the vegetables are cooked and then add the bell peppers.

Done! Take pictures of your successful Tikka Masala Dish and enjoy. :)

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