C46 Dhaba Chicken

A 'dhaba' is an Indian roadside restaurant and to think that a single recipe is served throughout the sub-continent would be very naive. Many variations can be found on the internet and this one is inspired by the "Quick And Easy Indian Cook Book" by 'The Three Sisters'. It has been converted to suit a single portion and cooked in a BIR (British Indian Restaurant) rather than a traditional style. As a consequence, some of the ingredients have been changed. The combination of the amchoor and tomato makes for a delicious Medium curry.

Ingredients

For 1	Continued...
2 tbspn oil	¼ tspn turmeric
50 gm onion (prepared weight)	¼ tspn garam masala
1 tspn ginger (grated)	¼ tspn ground ginger
1 tspn garlic (crushed)	1/8 tspn ground cumin
1 tspn green chilli (chopped)	300 ml c46 curry base sauce (see note 2)
½ tspn chilli powder	1 tbspn tomato purée
½ tspn ground coriander	1 portion c41 pre-cooked chicken
½ tspn amchoor powder (see note 1)	¼ tspn salt

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Deseed and chop the chilli.

Cooking - 7½ min

Heat the oil in a suitable pan and fry the onion, stirring regularly, for 2 min.
Add the ginger/garlic paste and green chilli and cook, stirring, for 30 seconds.
Add the chilli powder, ground coriander, amchoor powder, turmeric, garam masala, ground ginger and ground cumin and cook, stirring, for 1 min, adding a little c46 base sauce if required to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little c46 base sauce as required 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.

Serving

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

Notes

(1) Amchoor is powdered mango and acts as a souring agent and can be purchased at many supermarkets or any Indian 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

Click image to Enlarge

The finished meal

Amchoor Powder

Click image to Enlarge