C46 Desi Chicken Jhol

This is inspired by the recipe of the same name from Kris Dhillon's book "The new curry secret", modified to suit one person with some ingredient changes and cooked in a BIR (British Indian Restaurant) style. It is a medium/hot curry, full of pungent flavours with a thick, chocolate coloured sauce - no it doesn't contain chocolate! The designation 'Desi' implies a traditional aspect to the recipe and it is used here with reference to the robust spicing.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn turmeric
30 gm onions (prepared weight)	½ tspn black mustard seeds
1 tspn ginger	300 ml c46 curry base sauce (see note 2)
1 tspn garlic	2 tspn tomato purée
1 tspn ground coriander	1 portion c41 pre-cooked chicken
1 tspn chilli powder	¼ tspn salt
1 tspn ground cumin	2 tspn white or cider vinegar
1 tspn garam masala	1 tbspn freshly chopped coriander
1 tspn methi (see note 1)

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix with a little water to make a thin paste.
Chop the fresh coriander.

Cooking - 8½ min

Heat the oil in a suitable pan and cook the onion, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Add the ground coriander, chilli powder, ground cumin, garam masala, methi, turmeric and mustard seeds and cook, stirring regularly, 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.
Add the chicken, 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 vinegar and freshly chopped coriander and cook for 1 min.

Serving

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

Notes

(1) Kasuri methi is dried fenugreek leaves and this can be purchased at many supermarkets or 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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The finished meal

Kasuri Methi

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