C44 Desi Chicken Chennia

Chicken cooked with Hyderabadi spices with the addition of onion, mushrooms, tomato and lots of fresh coriander. Hyderabadi spices are said to be loved by Indians but this is made in the style of the high street British Indian take-away or restaurant (BIR - British Indian Restaurant).

Ingredients

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1 tbspn oil 3 tbspn chopped tomato
50 gm onion (prepared weight) 2 tspn tomato pureé
50 gm button mushrooms pinch salt
1 tspn c41 hyderabad spice mix (see notes) 1 portion precooked chicken
1 tspn chilli powder 10 gm fresh coriander
300 ml c44 curry base sauce  

Preparation

Cooking

  1. Heat the oil in a heavy pan or wok and cook the onions and mushrooms, stirring regularly, for 3 min.
  2. Add the hyderabad spice mix and chilli powder and cook, stirring, for 30 seconds, adding a little c44 base sauce if needed to prevent drying and burning.
  3. Stir in the chopped tomato, tomato pureé, salt and 40 ml of c44 base sauce and cook, stirring regularly, for 2 min, adding c44 base sauce as needed to prevent drying and burning.
  4. Add the chicken, fresh coriander and 80 ml of c44 base sauce and cook, stirring regularly, for 3 min, adding c44 base sauce as needed to maintain the desired sauce consistency.

Serving

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

Notes

(1) Take care - the c41 hyderabad spice mix makes about 20 ml but this recipe only requires 5 ml (1 tspn).


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The main ingredients
ingredients
Enlarge image

The finished meal
Dish

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