C41 Chicken Ambala

I came across this in several Indian restaurants on a recent trip to Scotland and thought I would see if I could replicate it and this is a reasonable approximation. Ambala is a city towards the north of the state of Haryana near the border of the Punjab, but I have no idea if it is inspired by a dish from this area. The latest, improved version, can be located here.

Ingredients

For 1	Continued...
1 tbspn oil	300 ml c41 curry base sauce
1½ tspn c41 tikka spice mix	50 gm onion (prepared weight)
½ tspn chilli powder	30 gm green pepper (prepared weight)
½ tspn c41 curry powder	4 tbspn (60 ml) passata
½ tspn dried mint	1 portion pre-cooked chicken
2 tspn tomato purée	¼ tspn salt

Preparation

Cut the onion into thin strips.
Deseed and thinly slice or, if preferred, chop the green pepper.

Cooking

Heat the oil in a wok or heavy pan and fry the c41 tikka spice mix, chilli powder and mint, stirring constantly, for ½ min, adding a little c41 base sauce if needed to prevent burning.
Stir in the tomato purée and 80 ml of c41 base sauce and cook, stirring for 1 min, adding a little c41 base sauce if needed to prevent drying.
Add the onion, green pepper, passata and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding a little c41 base sauce if needed to prevent drying.
Add the chicken, 80 ml of c41 base sauce and salt and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to maintain the desired sauce consistency.

Serving

Serve with rice.

Notes

Chopped tomato could be used instead of passata, but the passata gives a deeper tomato flavour.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.