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

Chop the green chilli.
Roughly chop the green pepper.
Chop the fresh coriander.

Cooking

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

Serving

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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