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Preparation

• Deseed and chop the green pepper.
• Chop the coriander.

Cooking

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

Serving

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

Notes

Not all of the c41 base sauce needs to be used.

The preparation stage
Enlarge image

The finished meal