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This is the 'C41 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.

Preparation

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

Cooking

1. 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 c44 base sauce if needed to prevent drying and burning.
2. Stir in the ginger/garlic paste and cook, stirring, for about 30 secs adding a little c44 base sauce if needed to prevent drying and burning.
3. Add the tomato purée, 40 ml of c44 base sauce and salt and cook for 1 min, adding c44 base sauce as needed to maintain the desired sauce consistency.
4. Add the chicken, 80 ml of c44 base sauce and green chilli and cook, stirring regularly, for 3 min adding c44 base sauce as needed to maintain the desired sauce consistency.
5. Add the chopped coriander and cook for 1 min adding c44 base sauce as needed to maintain the desired sauce consistency.
6. Reduce the heat, stir in the coconut, cream and lemon juice and cook for 1 min.

Serving

1. 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 (eg ASDA) or any Indian outlet.
(2) The C41 base sauce can be used as an alternative.

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The main ingredients
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The finished meal


Methi
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Creamed Coconut
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