C46 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

For 1	Continued...
1 - 2 tbspn oil	½ tspn chilli powder
50 gm onion (prepared weight)	½ tspn c41 curry powder
¼ tspn black mustard seeds	¼ tspn ground cumin
5 dried curry leaves (optional)	300 ml c46 curry base sauce (see note 1)
½ tspn ginger	1 portion c41 pre-cooked chicken or c41 pre-cooked chicken tikka
1 tspn garlic	¼ tspn salt
	15 - 20 gm creamed coconut block (or to taste)

Preparation

Slice the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Break the coconut block into small pieces.

Cooking - about 7 min

Heat the oil in a suitable 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 c46 base sauce as needed to prevent drying and burning.
Add the c41 pre-cooked chicken, salt and 160 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 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) 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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The finished meal

Creamed Coconut

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