C46 Chicken Meghalaya

The Khazi people are an ethnic group from the North Eastern Indian state of Meghalaya and this recipe comes from this source. It is cooked in the style of BIR (British Indian Restaurant) with ingredient and cooking style changes to suit. It is unusual in that it has no dried spices but relies on the red and green chillies to give flavour and heat. The black sesame seeds (see note 2) are typical of this area.

Ingredients

For 1	... Continued
2 - 3 tbspn oil	300 ml c46 curry base sauce (see note 1)
100 gm onions (prepared weight)	1 portion c41 pre-cooked chicken
15 gm red chilli	10 gm black sesame seeds (see note 2)
15 gm green chilli	1 tspn salt
1½ tspn ginger (grated)	½ tspn sugar
1½ tspn garlic (crushed)	¼ tspn garam masala
2 tspn tomato purée

Preparation

Thinly slice the onion.
Dry roast the sesame seeds until slight aroma arises, allow to cool, and blitz to a powder, then mix with a little oil to make a paste.
Roughly chop the red and green chillies (seeds in or out depending on your heat tolerance).
Grate the ginger, crush the garlic and mix together with a little water to make a paste.

Cooking - 7½ min

Heat the oil in a suitable pan and cook the onions, red chilli and green chilli, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for ½ min.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring regularly, for 1 min.
Add the c41 pre-cooked chicken, black sesame paste, 80 ml of c46 base sauce, sugar and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain your preferred sauce consistency.
Stir in the garam masala and cook, stirring regularly, for 1 min, adding c46 base sauce as required to maintain your preferred sauce consistency.

Serving

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

Notes

(1) 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.
(2) Black sesame seeds may be difficult to come by, but should be available from any Indian outlet. Otherwise use white seeds instead.

The main ingredients

Click image To enlarge

The finished meal

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