C46 Chicken Naranfi

Don't be put off by the coffee and orange, they are subtle and combine with the other ingredients to produce a delightfully flavoured curry. For a long time I have wondered if and how instant coffee might be used as a spice in a BIR (British Indian Restaurant) curry and recent research located one recipe on-line that included it. That recipe inspired me to something similar and the version presented here is significantly adjusted in both cooking style and content. Narangi is Indian for orange (the colour) and kaanfi means coffee, so the name is a contrived combination of both.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn instant coffee granules/powder
50 gm onion (prepared weight)	300 ml c46 curry base sauce (see note 3)
¼ tspn black mustard seeds	1 tbspn tomato purée
½ tspn ginger (grated)	1 portion c41 pre-cooked chicken
½ tspn garlic (crushed)	½ tspn chilli pickle
1 tspn c41 curry powder (see note 1)	¼ tspn salt
½ tspn chilli powder	1 orange
½ tspn methi (see note 2)

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Chop the chilli pickle to make a smooth paste so there are no large pieces of chilli.
Juice and zest ½ of the orange and reserve the juice and zest. The other unused ½ orange can be covered and refrigerated for later use.

Cooking - 8½ min

Heat the oil in a suitable pan and fry the onion and mustard seeds, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
Add the c41 curry powder, chilli powder, methi and coffee and cook, 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.
Add the c41 pre-cooked chicken, chilli pickle, 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 add 2 tbspn of orange juice and 1 tspn of orange zest and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with a little freshly chopped coriander and (optionally) a little freshly chopped mint and a little orange zest.

Notes

(1) Any good quality curry powder can be used but the c41 curry powder is recommended.
(2) Methi is dried fenugreek leaves and can be purchased at many supermarkets or any Indian outlet.
(3) 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

Methi

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Chilli Pickle

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