C46 Badami Chicken

This is a very mild and delicately flavoured curry.

Ingredients

For 1	Continued...
1 portion c41 pre-cooked chicken	1 tspn ground coriander
200 ml c46 curry base sauce (see note 3)	1 tspn green chilli
46 almonds nut kernels (see notes)	50 ml yogurt
¼ tspn garam masala	½ tspn dried mint
¼ tspn ground cumin	1 tbspn lime juice.
	1 tbspn flaked almonds

Preparation

Finely chop the green chilli.
Grind the almonds into a powder (should produce about 52 gm or 100 ml).
Dry roast the flaked almonds in a pan until golden and aromatic.

Cooking - 6 min

Heat a suitable pan over a medium heat and add the ground almonds and dry fry, stirring, for 1 min.
Remove from the heat and add the garam masala, ground cumin, salt and 80 ml c46 base sauce and cook, stirring, for 2 min.
Add the green chilli, ground coriander, chicken and mint and cook for 3 min, stirring, gradually adding c46 base sauce as needed to maintain the desired sauce consistency.
Just before serving, stir in the lime juice and yogurt.

Serving

Serve with rice and top with the toasted almonds and optionally garnish with freshly chopped coriander.

Notes

(1) No oil is used in this recipe.
(2) 100 ml of ground almonds can be used instead of the almond nut kernels, but the flavour will be inferior.
(3) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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