A deliciously mild and creamy dish made with coconut, almonds, cream and tikka spices.

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## INGREDIENTS ##

Important. Measure accurately. All measurements are level spoons, mild recipes like Korma and Tikka Masala are a lot less tolerant to strong spices and you won't get the same taste

2 tablespoons vegetable oil
1 small brown/white onion (NO MORE THAN 40g, grated very fine or blended)
1/2 teaspoon of grated garlic (or paste)
1 tablespoon of tomato paste (watered down with 4 tbsp of water)
1/2 teaspoon fenugreek leaves / kasoori methi
1/4 teaspoon coriander powder
1/4 teaspoon chilli powder
1/8 teaspoon cumin powder
1/8 teaspoon paprika powder
1/4 teaspoon turmeric powder
1/4 teaspoon salt
1/2 teaspoon mint sauce (premade shop stuff)
1 teaspoon lemon juice
3 tablespoons coconut milk powder (Maggi [ Ссылка ])
2 tablespoon ground almonds
2 tablespoons sugar
200ml boiling water
90ml single cream (I use Elmlea)
6-8 pieces meat, vegetables, paneer or tofu (chicken tikka [ Ссылка ])
1/16 teaspoon red powder colouring (optional [ Ссылка ])

## METHOD ##

1. with your pan on a low to medium heat add the oil and onions and fry gently for a few minutes to soften
2. add the garlic, stir through and fry for around 30 seconds
3. add in the tomato paste along with the methi, stir through and fry for around a minute to remove the bitterness
4. add the coriander, chilli, cumin, paprika, turmeric, salt, mint sauce and lemon juice. Stir through well and allow to fry out for a few minutes
5. add the coconut milk powder, ground almonds and sugar and stir through, add a little water if it's looking thick and fry for a couple of minutes until the oil starts to separate
6. add half of the heated-up water, stir through and allow to reduce for a couple of minutes before adding the rest along with the cream and red colouring if using
7. in with your choice of protein, stir through and allow to reduce until your protein is cooked through and the sauce is the consistency you require



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