C46 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 note 1)	50 gm button mushrooms
½ tspn hot chilli powder	50 gm sweetcorn
1 tbspn brandy	¼ tspn salt
300 ml c46 curry base sauce (see note 2)	1 portion c41 pre-cooked chicken

Preparation

De-seed (if prefer less heat) and chop the red chilli.
Chop the mushrooms.
Drain the sweetcorn (if using tinned), or defrost (if using frozen).

Cooking - 9 min

Heat the oil in a suitable pan and cook the c41 spice mix and chilli powder, stirring, for ½ min, adding a little c46 base sauce if needed to prevent drying and burning.
Add 40 ml of c46 base sauce and cook, stirring regularly, for 2 min, adding more c46 base sauce as needed to prevent drying.
Add the red chilli, mushrooms, sweetcorn, salt and 40 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding more c46 base sauce as needed to prevent drying.
Add the chicken and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain your desired sauce consistency.
Add the brandy and cook, stirring regularly, for ½ min.

Serving

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

Notes

(1) The specified c41 Spice Mix is typically used for a Madras, but other spice mixes can be used for a flavour variation.
(2) 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

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