C46 Chicken Passanda

Ingredients

For 1	Continued...
1 portion c41 pre-cooked chicken	2 tbspn passata
300 ml c46 curry base sauce (see note 1)	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

Grate or chop the creamed coconut into small pieces and mix with 50 ml boiling water to make coconut milk.
Dry roast the flaked almonds until deep brown but do not burn.
Split sufficient green cardamom pods and remove the seeds to make ½ tspn and then grind to a powder in a pestle and mortar.

Cooking - 9½ min

Heat oil in a suitable heavy pan, over a medium heat, and fry the cinnamon and cardamom until fragrant, 1 min max.
Add the turmeric, coriander and chilli powder and cook, stirring, for 30 seconds.
Stir in the tomato purée and passata and cook for 1 min.
Add 120 ml of c41 base sauce, salt and cook, stirring regularly, for 3 min, adding more c46 base sauce as necessary.
Add the chicken and c41 base sauce as needed and cook, stirring regularly, for 3 min.
Lower the heat and stir in the coconut milk.
Gradually stir in the yogurt and cook for 1 min.
Crush in the almonds.

Serving

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

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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