C46 Chicken Hariyali

This recipe has been put together from several traditional and restaurant styled recipes that use green paste (hariyali means 'green') but made for a single portion and cooked in a BIR (British Indian Restaurant) style. Although the flavours of the spice mix and green paste do not suggest a good result, the end product is greater than the sum of the parts producing a different but very tasty curry.

Ingredients

For 1	Continued...
20 gm fresh coriander	2 tbspn oil
20 gm fresh fenugreek (see note 1)	2 tspn c41 dhansak spice mix
10 gm fresh mint	1 tspn chilli powder
1 tspn green chilli	¼ tspn turmeric
20 gm green pepper	300 ml c46 curry base sauce (see note 2)
1 tbspn lime juice	¼ tspn salt
1 tspn ginger	1 portion c41 pre-cooked chicken
1 tspn garlic

Preparation

Roughly chop the fresh coriander, fresh fenugreek and fresh mint (the mint leaves must be removed from the stalks).
De-seed and roughly chop the green chilli.
De-seed and roughly chop the green pepper.
Using a food processor (or similar), blend together the fresh coriander, fresh fenugreek, fresh mint, green chilli, green pepper and lime juice, using a little water as needed, to make a green paste.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.

Cooking - 8½ min

Heat the oil in a suitable pan and cook the c41 dhansak spice mix, chilli powder and turmeric, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Stir in the ginger/garlic paste and cook, stirring, for 30 seconds.
Stir in the green paste and salt and cook, stirring regularly, for 4 min, adding c46 base sauce if needed to maintain the desired sauce consistency.
Stir in the c41 pre-cooked chicken 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) Fresh fenugreek can be purchased at any Asian 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

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