C46 Chicken Fiazee

This will not be found on many restaurant menus but it is offered in one Bangladeshi restaurant I know of in North Yorkshire. "Fiazee" is associated with spiced onions (in Bengali) and is evidently used here to refer to the Pickled Onions. The powerful vinegar flavour of the pickled onions will dissipate into the sauce. This is a recipe update but the original can still be found here.

Ingredients

For 1	Continued...
2 tbspn oil	¼ tspn cardamom powder (or equivalent crushed seeds)
½ tspn ginger (grated)	300 ml c46 curry base sauce (see note 1)
½ tspn garlic (crushed)	2 tspn tomato purée
½ tspn chilli powder	1 portion c41 pre-cooked chicken
½ tspn ground coriander	1 tspn red chilli (roughly chopped)
½ tspn ground cumin	4 - 6 pickled onions (see note 2)
¼ tspn turmeric	¼ tspn salt
¼ tspn ground cinnamon	1 tbspn fresh coriander
¼ tspn fenugreek powder

Preparation

Chop the pickled onions into quarters.
Grate the ginger, crush the garlic, and mix together with a little water to make a paste.
Roughly chop the red chilli.
Chop the fresh coriander.

Cooking - 6½ min

Heat the oil in a suitable pan and fry the ginger/garlic paste, stirring, for about 30 seconds.
Add the chilli powder, ground coriander, ground cumin, turmeric, ground cinnamon, fenugreek powder and cardamom powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed 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 more c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken, red chilli, pickled onions, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desire sauce consistency.
Reduce the heat and add the fresh coriander and cook, stirring regularly, for 1 min.

Serving

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

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.
(2) Pickled onions may seem a strange ingredient, but when you think about it, onions make up a significant part of curry base sauce and are also frequently added as a main ingredient. Souring agents such as tamarind, lemon juice and vinegar are also fairly common. So maybe pickled onions are not so strange after all.

The main ingredients

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