Chicken curry tikka massala XL

Chicken curry tikka massala XL
Makes: 50 portions
Prep time:
Cook time:
Total time:
  • 5 kg chicken
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 25 gr garam massala
  • 2.5 kg onions
  • 400 gr fresh ginger
  • 4 kg carrots
  • 125 gr garlic
  • 100 gr pataks red curry paste
  • 35 gr ground ginger powder
  • 35 gr ground coriander
  • 35 gr garam masala powder
  • 35 gr turmeric powder
  • 900 gr tomato puree
  • 4 kg chopped tinned tomatoes
  • 1.6 kg coconut cream
  • 50 gr lemon juice
  • 6 kg green beans
  • 3.5 kg rice
  • 40 gr fresh coriander
  1. Dice the chicken and marinate the chicken in some oil, ginger powder, ground coriander, garam masala, preferably overnight.
  2. Dice the ginger and onion. Finely chop the fresh ginger. Mix together.
  3. Dice the carrots and mix with the other vegetables.
  4. Top and tail the green beans.
  5. Chop the fresh coriander.
  1. Heat some oil and stir fry the chicken with the marinate in batches until coloured but not cooked through. Place on a baking tray and finish cooking in a preheated oven at 180°C for 15 min or until cooked.
  2. Sweat the ginger, onions, garlic and carrots off in a clean pan until semi-cooked.
  3. Add the curry paste, ginger powder, ground coriander, garam masala and ground cumin to taste and fry off for a minute until fragrant.
  4. Add the tomato paste and cook for a minute.
  5. Add the tinned tomatoes, the coconut cream and lemon juice. Allow the sauce to simmer until the vegetables are cooked, adding some extra stock or water if needed.
  6. Meanwhile, boil the green beans in plenty of boiling and lightly salted water and drain. Keep warm.
  7. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  8. Add the chicken to the sauce and vegetables. Serve with the green beans and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed about 50 people.
Do not overcook the chicken or it will be dry.
Use the spices according to personal taste.
If the sauce is too thin, mix some corn starch with cold water and add that to the sauce. It will thicken when boiling again. The amount of corn starch will determine how thick the sauce is.