C41 Achari Chicken

Achar means pickle and Indian pickles can be quite fiery (chutney on the other hand can be sweet and mild). This recipe uses amchoor (mango) powder to produce a tangy flavour without the heat.

Ingredients

For 1	Continued...
1 portion pre-cooked chicken	½ tspn ground coriander
300 ml C41 curry base sauce	1 tspn green chilli
1 tbspn oil	¼ tspn salt
½ tspn fennel seeds	½ tspn methi (dried fenugreek leaves)
¼ tspn turmeric	2 tspn amchoor powder
¼ tspn hot chilli powder	50 ml single cream
¼ tspn ground cumin

Preparation

De-seed and finely chop the chilli.

Cooking

Heat oil in a wok or heavy pan and fry fennel seeds for 1 min.
Reduce heat to medium and add turmeric, chilli powder, ground cumin, ground coriander, methi and 80 ml of c41 base sauce and cook, stirring for 1 min.
Add the chicken, green chilli and salt and cook for 3 min, gradually adding c41 base sauce as needed to maintain the required consistency.
Reduce the heat and stir in the amchoor powder and cream and cook for 2 min.

Serving

Serve with rice and optionally garnish with freshly chopped coriander.

Notes

A greater (or less) quantity of amchoor powder can be used to suit personal taste.
Amchoor powder can be purchased in Indian supermarkets and is powdered mango.
Only about 150 ml of C41 base sauce will likely be required but that will depend on the actual heat and timing used.