C46 Chicken Handi

A 'Handi' is a cooking pot (traditionally clay) with a lid, but the Handi curry has come to define a type of curry enjoyed in Pakistan and throughout India. This recipe is inspired from several traditional recipes, but adjusted for a single portion with some ingredient changes to allow cooking in a BIR (British Indian Restaurant) style. Many variations of this exist and every household has its own favourite. An excellent MILD/MEDIUM curry.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn turmeric
60 gm onion (prepared weight)	½ tspn garam masala
1 tspn green chilli	½ tspn kasuri methi
1 tspn ginger	300 ml c46 curry base sauce (see note 2)
1 tspn garlic	2 tspn tomato purée
1 tspn coconut flour/powder (see note 1)	1 portion c41 pre-cooked chicken or tikka
½ tspn chilli powder	¼ tspn salt
½ tspn ground coriander	1 tbspn yogurt
½ tspn ground cumin

Preparation

Chop the onion.
De-seed and finely chop the green chilli.
Grate the ginger.
Crush the garlic.
Mix the ginger and garlic with some water to make a paste.

Cooking - 8½ min

Heat the oil in a suitable pan and cook the onion and green chilli, stirring regularly, for 2 min.
Stir in the ginger/garlic paste and cook, stirring, for 30 seconds.
Stir in the coconut powder, chilli powder, ground coriander, ground cumin, turmeric, garam masala and methi and cook, stirring, for 1 min, adding a little c46 base sauce as 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 c46 base sauce as needed to prevent drying and burning.
Add the c41 pre-cooked chicken/tikka, 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 yogurt and cook for 1 min.

Serving

Serve with chapatti, naan bread or, if you prefer, rice, and garnish with a little freshly chopped coriander.

Notes

(1) Coconut flour/powder can be purchased at most Asian supermarkets.
(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

Coconut Flour

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Kasuri Methi

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