C46 Chicken Forash

This will not be found on many restaurant menus but is offered in one Bangladeshi restaurant I know of in North Yorkshire. "Forash" means 'French Beans' in Bengali and is used here to refer to the Butter Beans. I like it. This is an updated recipe but the original can still be found here.


For 1 Continued...
2 tbspn oil ¼ tspn paprika
30 gm onion (prepared weight) ¼ tspn cardamom powder or equivalent crushed seeds
½ tspn ginger (grated) 300 ml c46 curry base sauce
½ tspn garlic (crushed) 2 tspn tomato purée
½ tspn ground coriander 1 portion c41 pre-cooked chicken
½ tspn ground cumin ¼ tspn salt
½ tspn chilli powder 60 - 80 gm butter beans
¼ tspn turmeric 1 tbspn fresh coriander
¼ tspn garam masala  


Cooking - 8½ min

  1. Heat the oil in a suitable pan and fry the onion, stirring regularly, for 2 min.
  2. Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
  3. Add the ground coriander, ground cumin, chilli powder, turmeric, garam masala, paprika and cardamom powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
  4. 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.
  5. Add the chicken, 80 ml of c46 base sauce, salt and butter beans and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
  6. Stir in the fresh coriander and cook, stirring regularly, for 1 min.


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


(1) Dilute the c46 base sauce with 100 ml of water and heat before use.
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The main ingredients
Enlarge image

The finished meal

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