C46 Chicken Tikka Jalfrezi

Ingredients

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1 tbspn oil	300 ml c46 curry base sauce (see note 1)
50 gm onion (prepared weight)	1 tspn tomato purée
60 gm green pepper (prepared weight)	1 portion c41 pre-cooked chicken tikka
½ tspn c41 spice mix	2 tspn red or green chilli
½ tspn chilli powder	¼ tspn salt
¼ tspn ground cumin	1 - 2 tspn ginger
¼ tspn ground coriander	1 tbspn fresh coriander

Preparation

Chop the onion.
Deseed and slice the green pepper.
Chop the chilli.
Finely chop the ginger.
Chop the fresh coriander.

Cooking - 7½ min

Heat the oil in a suitable pan and cook the onion and green pepper for 2 min, stirring regularly.
Add the c41 spice mix, chilli powder, ground cumin and ground coriander and cook, stirring regularly, for 30 seconds, adding a little c46 base sauce if needed to prevent drying and burning.
Add the tomato purée, chicken tikka, red/green chilli, salt and 160 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed maintain your preferred sauce consistency.
Add the ginger and fresh coriander and cook for 2 min adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with 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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