C46 Chicken Nizami

The Nizams originated from Hyderabad in the Indian state of Andhra Pradesh and eventually replaced the Mughal rulers in the 18th century. It contains ingredients typical of the area but cooked in a BIR (British Indian Restaurant) style with ingredient adjustments to suit. This is a recipe update but the original can still be found here.

Ingredients

For 1	Continued...
2 tbspn oil	2 tspn green chilli (chopped)
30 gm onions (prepared weight)	¼ tspn salt
½ tspn ginger (grated)	1 tbspn ground almonds
½ tspn garlic (crushed)	1 tbspn coconut flour (see note 2)
2 tspn c41 nizami spice mix	3 tbspn single cream (or to taste)
½ tspn chilli powder	2 tspn lemon juice
300 ml c46 curry base sauce (see note 1)	1 tbspn fresh coriander
2 tspn tomato purée	1 tbspn fresh mint (optional) (see note 3)
1 portion c41 pre-cooked chicken	1 tspn rose water (optional) (see note 3)

Preparation

Slice the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
De-seed and roughly chop the green chilli.
Chop the coriander and, optionally, the mint.

Cooking - 9½ min

Heat the oil in 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 nizami spice mix and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if necessary 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, green chilli, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the required sauce consistency.
Add the ground almonds and coconut flour and cook, stirring, for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat and add the cream, lemon juice, coriander, mint (optional) and rose water (optional) and cook, stirring regularly, for 1 min.

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) Coconut flour/powder and NOT desiccated coconut is used and this can be purchased from Asian supermarkets or stores.
(3) The mint and rose water are optional but add a nice background flavour. Rose water can be purchased from some supermarkets or any Asian outlet.

The main ingredients

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The finished meal

Coconut Flour

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