Curry recipe from Assam

C46 Chicken Assam

This is a inspired by a traditional recipe from Assam (hard to come by) but changed for a single portion and cooked in the BIR (British Indian Restayrant) style. It uses black pepper instead of chilli powder and produces a surprisingly tasty curry.

Ingredients

For 1	Continued
2-3 tbspn oil	¼ turmeric
100 gm onion (prepared weight)	¼ tspn black pepper
10 gm green chilli (chopped)	300 ml c46 curry base sauce (see note 1)
½ tspn ginger (grated)	2 tspn tomato purée
½ tspn garlic (grated)	1 portion c41 pre-cooked chicken
1 tspn ground cumin	¼ tspn salt
½ garam masala

Preparation

Roughly chop the onion.
De-seed the green chilli and roughly chop.
Grate the ginger, crush the garlic and mix together with a little water.

Cooking - 7½ min

Heat the oil in a suitable pan and fry the onion and green chilli, stirring regularly, for 2 min.
Add the ginger/garlic paste and fry, stirring, for ½ min.
Add the ground cumim, garam masala, turmeric and black pepper and cook, stirring, for 1 min adding c46 base sauce if needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 curry base sauce and cook, stirring regularly, for 1 min, adding c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain your preferred sauce consistency.

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

Click image To enlarge