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Preparation

• Crush the garlic.
• Grate the ginger.
• Finely chop the green chilli.
• Deseed the cardamom pods and lightly crush in a pestle and mortar.
• Chop the tomato into 8 pieces.
• Deseed the green pepper and chop into 1 inch squares.

Cooking

1. Heat the oil in a wok or heavy pan.
2. Add the ginger, garlic, green pepper and green chilli and stir fry for 2 min.
3. Add the curry powder, chilli powder and cardamom seeds and fry for 30 seconds.
4. Stir in the chicken and add 2 chef's spoons (80 ml) of C41 base sauce.
5. Add the tomato purée and stir fry for 1 min.
6. Gradually add the remaining C41 base sauce whilst cooking, stirring regularly, for 3 min.
7. Stir in the garam masala and ground coriander and then the tomato and cook for 3 min, stirring occasionally.

Serving

1. Serve with rice and, optionally, add freshly chopped coriander to garnish.

The preparation stage
Enlarge image

The finished meal