C46 Desi Chicken

This was inspired by a recipe from Kris Dhillon's book 'the new curry secret' with some ingredient changes and cooked in a BIR (British Indian Restaurant Style). A very robustly flavoured curry.

Ingredients

For 1	Continued...
2 tbspn oil	1 tspn chilli powder
60 gm onion (prepared weight)	1 tspn garam masala
1 tspn ginger	½ tspn turmeric
1 tspn garlic	300 ml c46 curry base sauce (see note 3)
1 tspn green chilli	1 portion c41 pre-cooked chicken tikka
20 gm fresh fenugreek (see note 1)	50 gm potato
1 tspn kasuri methi (see note 2)	¼ tspn salt
	1 tbspn fresh coriander

Preparation

Chop potatoes into about 1 cm cubes and boil in salted water for 10 min or until fully cooked.
Grate the ginger, crush the garlic and mix together little water to make a paste.
Finely chop the onion.
Deseed and finely chop the green chilli.
Chop the fresh fenugreek.
Chop the fresh coriander.

Cooking - 7½ min

Heat the oil in a suitable pan and cook the onion, stirring regularly, for 2 min.
Add the ginger/garlic paste, green chilli and fenugreek and cook, stirring for 30 seconds.
Stir in the methi, chilli powder, garam masala and turmeric 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 tikka, potato, 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 freshly chopped coriander and cook, stirring occasionally, for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

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

Notes

(1) Fresh fenugreek can be purchased at any Asian outlet.
(2) Kasuri Methi is dried fenugreek leaves and can be purchased at many 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.

The main ingredients

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The finished meal

Kasuri Methi

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