C46 Chicken Kolhapuri

This is converted from a few traditional recipes from Kolhapur in the South Western Indian State of Maharashtra. It is adjusted for 1 portion, with some ingredient changes allowing it to be cooked in a BIR (British Indian Restaurant) rather than a traditional style. A delicious tasting curry.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn poppy seeds
60 gm onion (prepared weight)	¼ tspn garam masala
1 tspn ginger	300 ml c46 curry base sauce (see note 1)
1 tspn garlic	1 tspn tomato purée
1 tspn chilli powder	1 portion c41 precooked chicken or tikka
½ tspn ground coriander	2 tbspn desiccated coconut
½ tspn ground cumin	¼ tspn salt
½ tspn turmeric	1 tbspn lime juice
½ tspn black mustard seeds	3 tbspn yogurt

Preparation

Chop the onion.
Grate the ginger.
Crush the garlic.
Mix the ginger and garlic with a little oil to make a paste.
Dry roast the desiccated coconut until golden brown.

Cooking

Heat the oil in a wok or heavy pan and cook the onion, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Add the chilli powder, ground coriander, ground cumin, turmeric, mustard seeds, poppy seeds and garam masala and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Stir in the tomato purée and 80 ml of c46 base sauce and cook, stirring, for 1 min, adding c46 base sauce as needed to prevent drying and burning.
Add the chicken, toasted coconut, 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 lime juice and yogurt and cook, stirring, for 1 min.

Serving

Serve with rice and freshly chopped coriander.

Notes

(1) Dilute the c46 base sauce with 100 ml of water and warm before use. Any other base sauce can be used, diluted, or not, as the base sauce requires.

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