C46 Chicken Jaflong

Jaflong (Jafflong) is a medium curry and can be found on some restaurant menus. It is cooked in numerous spices with a red tangy sauce. It is said to originate from the town of Syhlet in Bangladesh. Some restaurant recipes include naga chilli paste which can be an acquired taste and is omitted here. There is no definitive recipe but this is a close approximation to one I had from a restaurant in Gloucester.

Ingredients

For 1	Continued...
2 - 3 tbspn oil	½ - 1 tspn chilli powder
30 gm onion (prepared weight)	300 ml c46 curry base sauce (see note 4)
1 tspn ginger (grated)	1 tbspn tomato purée
1 tspn garlic (crushed)	1 portion c41 pre-cooked chicken
2 tspn tandoori masala spice mix (see note 1)	30 gm red/green/yellow peppers (total weight)
1 tspn amchoor powder (see note 2)	¼ tspn salt
1 tspn poppy seeds	1 - 2 tbspn freshly chopped coriander
1 tspn black onion seeds	40 ml c41 masala sauce
¼ tspn ajwain (see note 3)

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Deseed and finely slice or chop any combination of different coloured peppers.
Chop the coriander.

Cooking - 8½ min

Heat the oil in a suitable pan to a high heat and cook the onion, stirring regularly, for 2 min.
Stir in the ginger/garlic paste and cook, stirring, for 30 seconds.
Stir in the tandoori masala spice mix, amchoor powder, poppy seeds, black onion seeds, ajwain and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Stir in 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.
Add the c41 pre-cooked chicken, the peppers, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.
Add the freshly chopped coriander and c41 masala sauce and cook, stirring, for 1 min, adding c46 base sauce as required to maintain the desired sauce consistency.

Serving

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

Notes

(1) Tandoori Masala can be purchased at many supermarkets and any Indian outlet.
(2) Amchoor is powdered mango and has a 'sharp' taste - it is used here but not shown in the ingredient picture. It can be purchased at some supermarkets and any Indian outlet.
(3) Ajwain (also known as lovage) is a very strong tasting seed and needs to be used with caution. It can be purchased in many Asian outlets.
(4) 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

Tandoori Masala

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Amchoor Powder

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Ajwain

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