C46 Chicken Masala

Ingredients

For 1	Continued...
1 portion c41 pre-cooked chicken	¼ green pepper
1 tbspn oil	¼ tspn salt
300 ml c46 curry base sauce	2 tspn tomato purée
1½ tspn c41 garam spice mix	1 tbspn fresh coriander
1½ tspn hot chilli powder

Preparation

Deseed and chop the green pepper.
Chop the coriander.

Cooking - about 8 min

Heat a suitable pan over a high heat and cook the c41 garam spice mix and chilli powder for 15 - 30 seconds, do not burn.
Stir in the green pepper, salt and 40 ml of c46 base sauce and cook, stirring regularly, for 2 min, adding more c46 base sauce if needed.
Add the tomato purée and stir, using the back of the chefs spoon, for 1 min, adding more c46 base sauce if needed to prevent drying and burning.
Stir in the chicken and 80 ml of c46 base sauce and cook, stirring regularly, for 3 or 4 min, adding more c46 base sauce as needed to maintain the required sauce consistency.
Turn heat to low, stir in the coriander and leave for 1 min.

Serving

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

Notes

(1) 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