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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