C41 Chicken Mangalore

This has been developed in BIR (British Indian Restaurant) style from a traditional Chicken Sukka recipe. The dish originates from the coastal city of Mangalore in the West Indian state of Karnataka. An updated version of this recipe can be located here.

Ingredients

For 1	Continued...
1 tbspn oil	¼ tspn ground cumin
1 portion c41 mangalore spice mix	½ tspn turmeric
½ tspn hot chilli powder	1 tbspn tamarind juice (see notes)
300 ml c41 curry base sauce	¼ tspn salt
1 portion precooked chicken	15 gm creamed coconut block
½ tspn methi	½ tspn hot curry powder

Preparation

Grate the creamed coconut block.
Break the tamarind block into enough small pieces to make 1 tbspn (see notes).
Cover the tamarind with 50 ml of boiling water and leave to soak for 15 min, then press the tamarind pulp through a sieve to remove any pips etc.

Cooking

Heat the oil in a wok or heavy pan and cook the c41 mangalore spice mix and chilli powder for ½ min, adding base sauce as needed to prevent drying.
Add 80 ml of c41 base sauce and cook, stirring regularly, for 2 min, adding base sauce as needed to prevent drying and burning.
Add the chicken, methi, cumin, turmeric, 80 ml c41 base sauce, tamarind juice and salt and cook, stirring regularly, for 3 to 4 min, gradually adding the remaining c41 base sauce and cooking until the required sauce consistency has been reached.
Reduce the heat, stir in the coconut and curry powder and cook for 1 min.

Serving

Serve with rice.

Notes

The tamarind (souring agent) can, if necessary, be replaced with wine vinegar.
Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets (eg ASDA) or any Indian outlet.

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