C41 Chicken Passanda

Ingredients

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1 portion pre-cooked chicken 2 tbspn passata
300 ml c41 curry base sauce 1 tspn tomato purée
1 tbspn oil ¼ tspn salt
½ tspn cinnamon 45 gm creamed coconut
½ tspn cardamom seeds 2 tbspn yogurt
½ tspn turmeric 2 tbspn flaked almonds
½ tspn ground coriander  
½ tspn hot chilli powder  

Preparation

Cooking

  1. Heat oil in a wok or heavy pan, over a medium heat, and fry the cinnamon and cardamom until fragrant, 1 min max.
  2. Add the turmeric, coriander and chilli powder and cook, stirring, for 30 seconds.
  3. Stir in the tomato purée and passata and cook for 1 min.
  4. Add 120 ml of c41 base sauce, salt and cook, stirring regularly, for 3 min, adding more c41 base sauce as necessary.
  5. Add the chicken and c41 base sauce as needed and cook, stirring regularly, for 3 min.
  6. Lower the heat and stir in the coconut milk.
  7. Gradually stir in the yogurt and cook for 1 min.
  8. Crush in the almonds.

Serving

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

Notes

Not all of the c41 base sauce need be used, just enough to maintain sauce consistency as desired.
The preparation stage
Enlarge Image
Enlarge image

The finished meal
Dish
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