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.


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



  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.


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


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.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The preparation stage
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The finished meal

Mango Pulp
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