C46 Anari Chicken

This is an updated recipe but the original can still be located here. Anari chicken can be found on some Indian Restaurant menus. Anardana is powdered pomegranate and provides a tangy fruitiness. This is a medium slightly tangy curry.

Ingredients

For 1	Continued...
2 or 3 tbspn oil	½ tspn chilli powder
50 gm onion (prepared weight)	300 ml c46 curry base sauce (see note 2)
1 tspn green chilli (chopped)	1 portion c41 pre-cooked chicken
3 tspn anardana powder (see note 1)	¼ tspn salt
2 tspn ground coriander	2 tbspn evaporated milk (see note 3)
½ tspn garam masala

Preparation

Chop the onion.
De-seed and chop the green chilli.

Cooking - 7 min

Heat the oil in a suitable pan and cook, stirring regularly, the onion and green chilli for 2 min.
Stir in the anardana powder, ground coriander, garam masala and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the c41 pre-cooked chicken, salt and 80 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 evaporated milk and cook for 1 min.

Serving

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

Notes

(1) Anardana powder is powdered pomegranate and can be purchased at some supermarkets or any Asian outlet.
(2) 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.
(3) The evaporated milk can be replaced by single cream.

The main ingredients

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