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.


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 precooked chicken (see note 3)
1 tspn garlic  



  1. Heat the oil in a wok or heavy 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.
  2. Stir in the ginger/garlic paste and cook, stirring, for 30 seconds.
  3. 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.
  4. Stir in the 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.


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


(1) Fresh fenugreek can be purchased at any Asian outlet.
(2) The c46 base sauce is normally diluted but this is not necessary here but it should be warmed before use. Any other base sauce, can be used instead.
(3) When cooking the c41 precooked chicken, omit the paprika.

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The main ingredients
Enlarge image

The finished meal

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