C44 Chicken Kerala
This was inspired by a recipe from Madhur Jaffrey in 'The Telegraph' free booklets "the Perfect Curry".
It has been heavily modified for a single portion and cooked in BIR (British Indian Restaurant) rather than traditional style.
It is really very nice.
Ingredients
Preparation
- Slice the onion.
- Grate the ginger.
- Crush the garlic.
- Mix the ginger and garlic with a little oil to make a paste.
- Break the coconut block into small pieces.
Cooking
- Heat the oil in a wok or heavy pan and fry, stirring regularly, the onion, mustard seeds and curry leaves for 2 min.
- Stir in the ginger/garlic paste and cook, stirring, for about 15 seconds.
- Add the chilli powder, c41 curry powder and ground cumin and cook, stirring, for about 30 seconds, adding a little c44 base sauce as needed to prevent drying and burning.
- Add the chicken, salt and 160 ml of c44 base sauce and cook, stirring regularly, for 3 min, adding c44 base sauce as needed to maintain the desired sauce consistency.
- Reduce the heat and stir in the coconut until melted and cook for 1 min.
Serving
- Serve with rice.
Notes
(1) The c44 base sauce should be diluted with 100 ml of water and warmed before use.
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