Omit the extra chilli flakes if you don't want it too spicy, its not a very hot curry bit it has a little bite - otherwise serve with raita yoghurt for cooling.
If you make your own garam masala, take care to choose a recipe without a lot of peppercorns. Some garam masala mixes use a lot of pepper which will make this dish quite spicy.
You can find the curry powder at Asian and Indian grocers or online here: http://bit.ly/1PXPEsY
. Skinnymixers recieve 10% off using the discount code SKMIX in the shopping cart and if you stock up on other things you need its only a $12 flatrate shipping fee x (not sponsored)
Reduce the quantities if you are using a western style curry powder like keens. I use the Babas brand curry powder.
If you make your own Malaysian meat curry powder then start off with 1 tsp only due to concentration.
I highly recommend you only use Ardmona brand tinned tomatoes - its the only tinned tomato I find which produces a nice thick sauce :)
You can leave out the cream or substitute with yoghurt for a lower calorie option or coconut or cashew cream for a dairy free option.
Important note: Don't increase the quantities of any ingredients - this will avoid overloading your mixer.
Comments from Michael
Unfortunately I had to endure the less than perfect curries to get to the above recipe but I was selfless so you could experience this divinity. It is amazing for dinner, lunch AND breakfast and hot or cold. What a special treat to celebrate 20,000 members. Hope you enjoy this one as much as I do - sorry Indian Temptations, I won't be ordering from you any time soon.
Use blunt blade
for this recipe. Do not use butterfly to avoid the risk of overheating your machine.
At step 3
, step 5
and step 7
use speed 1
and ST temp
if using an Intelli and 120°C or 250°F
if using a Supercook.
At step 10
and step 12
use speed 1