C46 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 c41 pre-cooked chicken
¼ tspn chilli powder	5 gm fresh coriander
300 ml c46 curry base sauce (see note 2)	10 gm spring onions
5 gm coriander stalks	1 fresh tomato as garnish

Preparation

Thinly slice the onions.
Thinly slice the garlic.
Slice the green pepper into thin strips.
Thinly chop the spring onions.
Pick off enough green leaves from the coriander to make 5 gm (keeping the stalks for later).
Discard any discoloured or thick coriander stalks and finely chop enough tender stalks to make 5 gm.

Cooking - 7½ min

Heat the oil in a suitable pan and fry the onion for 2 min, stirring regularly.
Add the ground coriander, ground cumin, turmeric and chilli powder and cook, stirring, for 30 sec, adding a little c46 base sauce if needed to prevent drying and burning.
Add the coriander stalks, garlic, green pepper, chopped tomato, salt and 40 ml of c46 base sauce and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to prevent drying.
Add the chicken and 80 ml of c46 base sauce and cook, stirring regularly, for 2 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Stir in the green coriander and cook for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Stir in the spring onion and cook for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

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

Notes

(1) 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

Click image to Enlarge