C46 Chicken Mangalore

This has been developed in BIR (British Indian Restaurant) style from a traditional Chicken Sukka recipe. The dish originates from the coastal city of Mangalore in the West Indian state of Karnataka. This is a recipe update but the original can still be found here.

Ingredients

For 1	Continued...
2 tbspn oil	¼ tspn ground cumin
30 gm onions (prepared weight)	300 ml c46 curry base sauce (see note 2)
½ tspn ginger (grated)	2 tspn tomato purée
½ tspn garlic (crushed)	1 portion c41 pre-cooked chicken
1 portion c46 mangalore spice mix	¼ tspn salt
½ tspn chilli powder	½ tspn curry powder
½ tspn turmeric	1 tbspn tamarind juice (see notes)
½ tspn methi (see note 1)	15 gm creamed coconut block

Preparation

Chop 20 gm of tamarind block into small pieces and put into a small bowl adding 50 - 60 ml of boiling water. Set aside for between 15 and 30 minutes, mashing a few times. Finally press through a sieve to remove the debris and seed - this should produce about 1 tbspn of thick juice.
Slice the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Chop the coconut block into small pieces.

Cooking - 8½ min

Heat the oil in a suitable pan and fry the onions, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
Add the c41 mangalore spice, chilli powder, turmeric, methi and cumin and cook, stirring, for 1 min, a little adding 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.
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat, stir in the curry powder, tamarind juice and coconut and cook for 1 min.

Serving

Serve with rice and garnish with 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) 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

Creamed Coconut

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Tamarind

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Methi

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