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This curry is essentially a modified Passanda with the inclusion of red/orange/yellow pepper cooked in 2 stages and the addition of mango chutney, creamed coconut, lemon juice and a little evaporated milk. The name is pure invention, being taken from parts of the Hindi words for coconut and cinnamon, so you will never find it on any restaurant menu. It is an exceptional MEDIUM curry that transcends the Passanda.

Preparation

• Thinly slice the pepper into strips and cut into about 1 inch lengths.
• If necessary split green cardamom pods, remove sufficient seeds to make ½ tspn and grind to a powder in a pestle and mortar.
• Chop the creamed coconut into small pieces.

Cooking - 7½ min

1. Heat oil in a suitable pan and fry ½ (half) of the pepper, stirring, for 2 min.
2. Stir in the ground cinnamon, cardamom powder, turmeric, ground coriander, ground cumin and chilli powder and cook, stirring, for 30 seconds, adding a little c46 base sauce as needed to prevent drying and burning.
3. Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding c46 base sauce as needed to prevent drying.
4. Add the precooked chicken tikka, remaining pepper, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
5. Lower the heat and add the creamed coconut, evaporated milk, mango chutney and lemon juice and cook, stirring for 1 min.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Cardamom powder can be purchased at any Asian outlet or the seeds from sufficient green cardamom pods can be ground to a powder in a pestle and mortar.
(2) Dilute the c46 curry base sauce with 100 ml of water and warm before use.

The preparation stage
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The finished meal


Creamed Coconut
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