C46 Chicken Nariyal Masala

This was inspired by an Indian family recipe, adjusted to a single portion and cooked in the BIR (British Indian Restaurant) style with major changes in the paste/masala and spices to suit typical expectations of this style of curry. It is a superbly flavoursome medium curry that is not to be missed. It is likely to become a favourite.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn methi (see note 1)
30 gm onion (prepared weight)	¼ tspn turmeric
¼ tspn ginger (grated)	1 tspn chilli powder
¼ tspn garlic (crushed)	300 ml c46 curry base sauce (see note 2)
1 tspn ground coriander	1 tbspn c41 nariyal masala
½ tspn ground cumin	1 portion c41 pre-cooked chicken tikka
½ tspn garam masala	¼ tspn salt

Preparation

Chop the onion.
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 fry the onion, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Add the ground coriander, ground cumin, garam masala, methi, turmeric and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the c41 nariyal masala and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken tikka, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.

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

Methi

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