C41 Chicken Uri

This will not be found on many restaurant menus but is offered in one Bangladeshi restaurant I know of in North Yorkshire. "Uri" means 'Green (Lablab) Beans' in Bengali and is evidently used here to refer to the Broad Beans. It uses numerous spices to provide loads of flavour. An updated version of this recipe can be located here.

Ingredients

For 1	Continued...
1 tbspn oil	1 tspn ginger
½ tspn ground coriander	1 tspn garlic
½ tspn ground cumin	300 ml c41 curry base sauce
½ tspn fennel seeds	1 portion precooked chicken
½ tspn chilli powder	¼ tspn salt
¼ tspn fenugreek	100 gm broad beans
4 green cardamom pods

Preparation

Open the tin of broad beans, drain and reserve.
Deseed the cardamom pods and crush the cardamom and fennel seeds into a powder in a pestle and mortar.
Grate the ginger, crush the garlic, and then blend these together with a little oil to make a paste.

Cooking

Heat the oil in a wok or heavy pan and fry the ground coriander, cumin, fennel, chilli powder, fenugreek and cardamom for 30 seconds, adding a little c41 base sauce if needed to prevent drying and burning.
Add the ginger/garlic paste and cook, stirring, for 1 min, adding a little c41 base sauce if needed to prevent burning.
Add the chicken, 80 ml of c41 base sauce and salt and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to prevent drying.
Add the broad beans and 80 ml of c41 base sauce and cook, stirring frequently, for 3 min, gradually adding the remaining c41 base sauce.

Serving

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

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