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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.

Preparation

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

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

The finished meal