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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.

Preparation

• Slice the mushrooms.
• Chop the fresh coriander.

Cooking

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

Serving

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

Notes

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

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The preparation stage
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The finished meal


Methi
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