C41 Chicken Forash

This will not be found on many restaurant menus but is offered in one Bangladeshi restaurant I know of in North Yorkshire. "Forash" means 'French Beans' in Bengali and is used here to refer to the Butter Beans. I like it. An updated version of this recipe can be located here.

Ingredients

For 1	Continued...
1 tbspn oil	4 green cardamom pods
½ tspn ground coriander	300 ml c41 curry base sauce
½ tspn ground cumin	1 portion precooked chicken
½ tspn chilli powder	¼ tspn salt
¼ tspn turmeric	60 gm butter beans
¼ tspn garam masala	1 tbspn fresh coriander
1/8 tspn paprika

Preparation

Open the tin of butter beans, drain and set aside (need 60 gm).
Deseed the cardamom pods and crush the seeds to a powder in a pestle and mortar.
Chop the fresh coriander.

Cooking

Heat the oil in a wok or heavy pan and fry the ground coriander, cumin, chilli powder, turmeric, garam masala, paprika and cardamom for 30 seconds, adding a little c41 base sauce if needed to prevent drying and burning.
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 prevent drying.
Add the butter beans and 80 ml of c41 base sauce and cook, stirring frequently, for 3 min, adding c41 base sauce as needed - the curry should be almost dry when finished.
Add the fresh coriander and cook for 1 min.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

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