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

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 c44 curry base sauce (see note 1)
½ tspn ginger	1 portion pre-cooked chicken or 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.
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.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.