C41 Chicken Bangla Garlic

This is inspired by a curry from the "Purple Garlic Indian restaurant and take-away" of which the menu says "Exquisite flavour, cooked in the Bengal style, dry and strong taste, lots of coriander for an authentic flavour". It calls it Medium/Hot but I would say it is on the mild side of medium. This my re-creation of this curry.

Ingredients

For 1 Continued...
1 tbspn oil 5 - 10 gm garlic (1 or 2 cloves to taste)
50 gm onions (prepared weight) 20 gm green pepper
½ tspn ground coriander 3 tbspn chopped tomatoes
½ tspn ground cumin ¼ tspn salt
½ tspn turmeric 1 portion precooked chicken
¼ tspn chilli powder 5 gm fresh coriander
300 ml c44 curry base sauce (see preparation and notes) 10 gm spring onions
5 gm coriander stalks 1 fresh tomato as garnish

Preparation

Cooking

  1. Heat the oil in a wok or heavy pan and fry the onion for 2 min, stirring regularly.
  2. Add the ground coriander, ground cumin, turmeric and chilli powder and cook, stirring, for 30 sec, adding a little c44 base sauce if needed to prevent drying and burning.
  3. Add the coriander stalks, garlic, green pepper, chopped tomato, salt and 40 ml of c44 base sauce and cook, stirring regularly, for 1 min, adding c44 base sauce as needed to prevent drying.
  4. Add the chicken and 80 ml of c44 base sauce and cook, stirring regularly, for 2 min adding c44 base sauce as needed to maintain the desired sauce consistency.
  5. Stir in the green coriander and cook for 1 min, adding c44 base sauce as needed to maintain the desired sauce consistency.
  6. Stir in the spring onion and cook for 1 min, adding c44 base sauce as needed to maintain the desired sauce consistency.

Serving

  1. Serve with rice and garnish with a few slices of fresh tomato.

Notes

(1) Not all of the c44 base sauce is likely to be needed.
(2) The C41 base sauce can be used as an alternative.
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The main ingredients
ingredients
Enlarge image

The finished meal
Dish

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