C46 Chicken Chana

This is my version of 'Chicken Hydrabadi' from a local Indian restaurant that is described as a "highly spiced medium chicken curry with chickpeas". Chana is the Indian word for chickpeas, hence the name change as I already have a different recipe for Chicken Hyderabad.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn turmeric
10 gm onion (1) (prepared weight)	¼ tspn garam masala
20 gm onion (2) (prepared weight)	300 ml c46 curry base sauce (see note 1)
15 gm red pepper	2 tspn tomato purée
1 tspn ginger (grated)	1 portion c41 pre-cooked chicken
1 tspn garlic (crushed)	50 gm chickpeas (tinned)
¾ tspn chilli powder	20 gm green pepper
1 tspn ground coriander	1 tomato
1 tspn ground cinnamon	¼ tspn salt
½ tspn ground cumin	20 gm spring onions
	2 tspn lemon juice

Preparation

Finely chop the onion (1).
Slice the onion (2).
Deseed and finely chop the red pepper.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Deseed and chop the green pepper.
Cut the tomato into 6 - 8 wedges - 4 will be used (depends on size).
Slice the spring onions into small rounds (including the green part).

Cooking - 8½ min

Heat the oil in a suitable pan and cook the onions (1) and (2) and red pepper for 2 min, stirring regularly.
Stir in the ginger/garlic paste and cook, stirring for 30 seconds.
Stir in the chilli powder, ground coriander, ground cinnamon, ground cumin, turmeric and garam masala and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the precooked c41 pre-cooked chicken, chickpeas, green pepper, 4 tomato wedges, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.
Stir in the spring onions and lemon juice and cook, stirring regularly for 1 min, adding c46 base sauce as required to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with a little freshly chopped coriander and, optionally, a little green pepper and spring onions.

Notes

(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.

The main ingredients

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