C41 Chicken Nashidar

Alcohol is rarely found in BIR (British Indian Restaurant) menus, but several Scottish restaurants do offer them. This recipe has been constructed from the very limited descriptions of the dish from several restaurant menus.

Ingredients

For 1 Continued...
1 tbspn oil 1 tspn red chilli
1 tspn c41 spice mix (see notes) 50 gm button mushrooms
½ tspn hot chilli powder 50 gm sweetcorn
1 tbspn brandy ¼ tspn salt
300 ml c41 curry base sauce 1 portion precooked chicken

Preparation

Cooking

  1. Heat the oil in a wok or heavy pan and cook the c41 spice mix and chilli powder, stirring, for ½ min.
  2. Add the brandy (it will spit) and cook for 30 seconds.
  3. Add 40 ml of c41 base sauce and cook, stirring regularly, for 2 min, adding more c41 base sauce as needed to prevent drying.
  4. Add the red chilli, mushrooms, sweetcorn, salt and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding more c41 base sauce as needed to prevent drying.
  5. Add the chicken and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to maintain the desired sauce consistency.

Serving

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

Notes

The specified C41 Spice Mix is typically used for a Madras, but other spice mixes can be used for a flavour variation.


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The preparation stage
Enlarge Image
Enlarge image

The finished meal
Dish
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