C46 Garlic Chilli Chicken

This is adapted from the C46 Lashan Mirch recipe. It is a North Indian version (South Indian versions use coconut and cream). If you like garlic and chilli heat this will suit you - cooked to the BIR (British Indian Restaurant) standard. An excellent curry.

Ingredients

For 1	Continued...
2 - 3 tbspn oil	300 ml c46 curry base sauce (see note 2)
50 gm onion (prepared weight)	1 tbspn tomato purée
1 tspn garlic (crushed)	20 gm garlic cloves (approx 4 or 5)
1 tspn ginger (grated)	1 portion c41 pre-cooked chicken
20 gm red pepper	¼ tspn salt
20 gm green pepper	1 tspn garlic pickle (see note 3)
1 tspn c41 spice mix	30 gm green chillies (or to taste)
½ tspn garam masala	1 tspn mango chutney
1 tspn methi (see note 1)	¼ tspn tandoori masala
2 tspn chilli powder (more to taste)	1 tomato
	1 tbspn freshly chopped coriander

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
De-seed the red and green peppers and chop into about 1 inch squares.
Slice the garlic cloves lengthwise.
Cut the stalk end from the green chillies and remove the seeds (leave seeds in if you like it hot) and slice into ‘rounds’.
Chop the mango chutney if necessary to make it smooth with no large pieces, and mix in the tandoori masala with a little oil.
Cut the tomato into wedges (2 wedges required).
Chop the fresh coriander.

Cooking - 8½ min

Heat the oil in a suitable pan and fry the onion, stirring regularly, for 2 min.
Add the garlic/ginger paste and red/green peppers and fry, stirring constantly, for about 30 seconds.
Add the c41 spice mix, garam masala, methi and chilli powder and cook, stirring, for 1 min adding a little c46 base sauce if necessary to prevent drying and burning.
Stir in the tomato purée, 40 ml of c46 base sauce and the sliced garlic and cook, stirring, for 1 min, adding a little c46 base sauce if necessary to prevent drying.
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce, salt, garlic pickle and green chilli and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Stir in the mango chutney/tandoori masala, tomato wedges and fresh coriander and cook, stirring occasionally, for 1 min adding a little c46 base sauce if needed to maintain the desired sauce consistency.

Serving

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

Notes

(1) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets (eg ASDA) or any Indian outlet.
(2) Dilute the c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen, warm and briefly blend to restore the original colour and consistency.
(3) Garlic pickle can be purchased at some supermarkets or any Indian outlet.

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