C41 Chicken Lahori
Lahore is a town in the Punjab province of Pakistan near the Indian border and this is a moderately hot curry made with typical ingredients from the area.
Ingredients
For 1 |
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1 portion precooked chicken |
¼ tspn turmeric |
1 tbspn oil |
1 tspn hot chilli powder |
300 ml c41 curry base sauce |
½ tspn ground coriander |
2 dry bay leaves |
¼ tspn cinnamon |
1 clove |
1 pinch salt |
2 black peppercorns |
15 gm red lentils |
50 gm onion (prepared weight) |
½ tomato |
1 clove garlic |
1 tspn green chilli |
Preparation
- Boil water in a saucepan and fast boil the lentils for 10 min, drain and reserve.
- Slice the onion.
- De-seed and finely chop the chilli.
- Crush the garlic.
- Cut the half of tomato into 8 pieces.
- Crush the bay leaves as finely as possible.
- Crush the clove and peppercorns to a powder in a pestle and mortar.
Cooking
- Heat the oil in a wok or heavy pan and cook the onion, bay leaf, powdered clove and peppercorns for 5 min adding a little c41 base sauce as needed after 2 min to prevent drying out and burning.
- Stir in the garlic, turmeric, chilli powder, ground coriander and cinnamon and cook, stirring regularly, for 1 min, adding c41 base sauce as needed to prevent drying and burning.
- Reduce the heat to medium and add the chicken, cooked lentils, salt and 80 ml of c41 base sauce and cook, stitting regularly, for 3 min, adding base sauce as needed to maintain the required sauce consistency.
- Stir in the tomato and green chilli and cook for 1 min.
Serving
- Serve with naan bread and garnish with a little freshly chopped coriander.