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Sharabi can be translated as Alcohol or Alcoholic and refers to the whisky element of this recipe. Alcohol is rarely found in BIR (British Indian Restaurant) menus, but several Scottish restaurants do offer them. This recipe has been constructed from the descriptions of the dish from several restaurant menus.
It is a very differently flavoured curry due to the Punjabi blend of spices which are typical of the Punjab regions of North East Pakistan and North West India.

Preparation

• Finely chop the ginger.
• Finely chop the garlic.
• Chop the green chilli.
• Roughly chop the green pepper.

Cooking

1. Heat the oil in a wok or heavy pan and fry the c41 punjabi spice mix, chilli powder, turmeric and paprika, stirring, for ½ min.
2. Add the ginger and garlic and cook, stirring, for 30 seconds.
3. Add the whisky (it will spit) and cook, stirring, for 30 seconds.
4. Add 80 ml of c41 base sauce and cook, stirring regularly, for 2 min, adding more c41 base sauce as needed to prevent drying.
5. Add the tomato purée, chopped tomato, green chilli, green pepper, salt and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding more c41 base sauce as needed to prevent drying.
6. Add the chicken and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to maintain the desired sauce consistency.

Serving

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

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The preparation stage
Enlarge image

The finished meal