C46 Chicken Kota

You will never find this curry on any restaurant menu as it inspired by a Kofta recipe but changed to produce a curry with c41 pre-cooked chicken rather than the spiced chicken balls which characterize a Kofta. The name Kota is contrived from Kofta in order to avoid any confusion with the meat balls in sauce (Kofta). It is a medium hot and tasty curry.

Ingredients

For 1	Continued
2-3 tbspn oil	½ tspn fenugreek powder
60 gm onion (prepared weight)	½ tspn amchoor powder (see note 2)
½ tspn ginger (grated)	½ tspn caraway seeds
½ garlic (crushed)	1 tspn chilli powder
1 tspn ground coriander	300 ml c46 curry base sauce (see note 3)
1 tspn ground cumin	1 tbspn tomato purée
½ tspn turmeric	1 portion c41 pre-cooked chicken
½ tspn garam masala	¼ tspn salt
½ tspn methi (see note 1)	1-2 tbspn freshly chopped coriander

Preparation

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

Cooking - 8 ½ min

Heat the oil in a suitable pan and fry the onions, stirring regularly, for 2 min.
Add the ginger/garlic paste and fry, stirring, for 30 seconds.
Add the 9 spices and fry, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little more c46 base sauce if needed to prevent drying and burning.
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring occasionally, for 3 min, adding c46 base sauce as needed to achieve your preferred sauce consistency.
Reduce the heat and stir in the freshly chopped coriander and cook for 1 min, stirring occasionally, adding c46 base sauce if needed to maintain your preferred sauce consistency.

Serving

Serve with rice and a little freshly chopped coriander.

Notes

(1) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets or any Indian outlet.
(2) Amchoor is dried mango powder and can be purchased at any Asian outlet.
(3) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen, warm and briefly blend to restore the original colour and consistency.

The main ingredients

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The finished meal

Methi

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Amchoor Powder

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