C41 Chicken Nashilee

Alcohol rarely appears in BIR (British Indian Restaurant) dishes, but can be found, particularly in Scotland as a Google search for "Nashilee" will reveal.
This has been created from what information is available on the restaurant menu descriptions, and is a very nice dish.

Ingredients

For 1 Continued...
1 tbspn oil ¼ tspn salt
1 tspn c41 tandoori spice mix 300 ml c41 curry base sauce (not all used - see notes)
½ tspn hot chilli powder 1 portion precooked chicken
¼ tspn turmeric 2 tbspn tomato ketchup
1 tbspn brandy 80 ml evaporated milk
1 tspn green chilli 80 ml mango pulp
25 gm green pepper fresh coriander garnish

Preparation

Cooking

  1. Heat the oil in a wok or heavy pan and cook the c41 tandoori spice mix, chilli powder and turmeric, stirring, for ½ min.
  2. Stir in the brandy and cook, stirring, for ½ min.
  3. Add the green chilli, green pepper, salt and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min.
  4. Add the chicken, 80 ml of c41 base sauce and cook, stirring regularly, for 3 min.
  5. Stir in the tomato ketchup, evaporated milk and mango pulp and cook for 2 min.

Serving

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

Notes

If, at any time during cooking, the dish dries too much, add a little more c41 base sauce. Evaporated milk and mango pulp can be frozen in suitable quantities for future use.


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The preparation stage
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The finished meal
Dish

Mango Pulp
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