C46 Chicken Madras Shimla

This is the 'C46 Chicken Madras' with the addition of green chilli, coconut and cream. These are unusual ingredients to be found in a Madras but the 'award winning' Shimla Spice restaurant chain uses these in their offering. This recipe does not claim to mimic the Shimla offering but the additions do add an interesting variation to the spicy nature of the normal Madras. It is named as it is in recognition of their inspiration.

Ingredients

For 1	Continued...
2 tbspn oil	2 tspn tomato purée
½ tspn ginger	¼ tspn salt
½ tspn garlic	1 portion of c41 pre-cooked chicken
1 tspn chilli powder	1 green chilli
1 tspn c41 spice mix	1 tbspn freshly chopped coriander
½ tspn methi (see note 1)	20 gm creamed coconut block
300 ml c46 base sauce (see note 2)	1 tbspn cream
	1 tbspn lemon juice

Preparation

Grate the ginger, crush the garlic and combine these into a paste with a little water.
Grate the coconut block.
Deseed and thinly slice (lengthwise) the green chilli.
Finely chop the fresh coriander.

Cooking - 7 min

Heat the oil in a wok or heavy pan and cook, stirring, the chilli powder, methi and c41 spice mix for ½ min, adding a little c46 base sauce if needed to prevent drying and burning.
Stir in the ginger/garlic paste and cook, stirring, for about 30 secs, adding a little c46 base sauce if needed to prevent drying and burning.
Add the tomato purée, 40 ml of c46 base sauce and salt and cook for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Add the chicken, 80 ml of c46 base sauce and green chilli and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Add the chopped coriander and cook for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat, stir in the coconut, cream and lemon juice and cook for 1 min.

Serving

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

Notes

(1) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets or any Indian outlet.
(2) 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

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The finished meal

Methi

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Creamed Coconut

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