C46 Chicken Madras Thuzlar

This curry is not normally found on a restaurant menu, although a couple of my local restaurants do offer one. It is described on one menu as 'chicken cooked with onions, green peppers, tomatoes, herbs, spices and mushrooms' and on the second menu as 'with mushrooms, sweet and tangy'. I decided to base it on a Madras but add mushrooms, cooked 2 ways. It really is quite good.

Ingredients

For 1	Continued...
2 tbspn oil	1 tbspn tomato purée
75 - 100 gm mushrooms	¼ tspn salt
1 tspn chilli powder	1 portion of c41 pre-cooked chicken
½ tspn c41 spice mix	1 tbspn freshly chopped coriander
¼ tspn methi (see note 1)	1 tbspn lemon juice
300 ml c46 base sauce (see note 2)

Preparation

Slice the mushrooms.
Chop the fresh coriander.

Cooking - 9½ min

Heat the oil in a suitable pan and cook half of the mushrooms for 3 min.
Add the chilli powder, methi and c41 spice mix and cook for ½ min, adding c46 base sauce as needed to prevent burning.
Add the tomato purée, 40 ml of c41 base sauce and salt and cook for 1 min, adding c46 base sauce as needed to prevent drying.
Add the chicken, 80 ml of c46 base sauce and the rest of the mushrooms and cook, stirring regularly, for 3 min adding more c46 base sauce as needed to prevent drying.
Add the chopped coriander and cook for 1 min gradually adding the remaining c46 base sauce.
Reduce the heat, stir in the 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

Click image to Enlarge

The finished meal

Methi

Click image to Enlarge