C46 Chicken Chettinad

This is inspired by a recipe from Kris Dhillon's book "the new curry secret" but adjusted for a single portion with ingredient and cooking style changes for a more BIR (British Indian Restaurant) flavour profile. Chettinad is a small region of the southern state of Tamil Nadu.
This is an updated recipe but the original can still be located here.

Ingredients

For 1	Continued...
2 tbspn oil	¼ tspn turmeric
small handful of curry leaves	300 ml c46 curry base sauce (see note 1)
25 gm onion (prepared weight)	1 portion c41 chettinad garam masala paste
1 tomato	1 portion c41 pre-cooked chicken
¼ tspn ginger (grated)	¼ tspn salt
¼ tspn garlic (crushed)	1 tspn ground coriander
½ - 1 tspn chilli powder (to taste)	2 tspn lime juice
¼ tspn paprika

Preparation

Chop the onion.
Cut the tomato in half.
Chop one half of the tomato into small pieces (1) and the other half into 4 pieces (2).
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.

Cooking - 8½ min

Heat the oil in a suitable pan then add the curry leaves and fry for a few seconds.
Add the onion and fry, stirring regularly, for 1 min.
Add the small tomato pieces (1) and cook, stirring regularly for 1 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Add the chilli powder, paprika and turmeric, and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the c41 chettinad garam masala and 40 ml of c46 base sauce and cook, stirring regularly, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the c41 pre-cooked chicken, salt, ground coriander 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, stir in the chopped tomato (2) and lime juice, and heat through for 1 min.

Serving

Serve with rice and optionally garnish with freshly chopped coriander and a little freshly sliced or chopped tomato.

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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