C46 Chicken Oriya

This has been adjusted from a traditional recipe from the Orissa region of India, where mustard oil is commonly used. In Orissa State, the Oriya constitute the regional ethnic group, speaking the Oriya language and professing the Hindu religion (encyclopedia.com). This has been adjusted for a single portion with some ingredient changes and cooked in a BIR (British Indian Restaurant) style. A delicious MEDIUM curry.

Ingredients

For 1	Continued...
2 tbspn mustard oil (see note 1)	300 ml c46 curry base sauce (see note 2)
100 gm onion (prepared weight)	1 tspn tomato purée
½ tspn sugar	1 portion c41 pre-cooked chicken or tikka
1 tspn ginger	¼ tspn salt
1 tspn garlic	80 gm potato (prepared weight)
1 tspn chilli powder	½ tspn ground cinnamon
½ tspn turmeric	½ tspn cardamom powder
½ tspn garam masala	1 tbspn yogurt

Preparation

Cut the potato into about ¼ in slices and boil in salted water until just cooked (about 8 min), then drain on kitchen paper.
Chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Heat some mustard oil in a frying pan and fry the potato slices until nicely browned.

Cooking - 9½ min

Heat the oil in a suitable pan and cook the onions and sugar, stirring regularly, for 3 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Add the chilli powder, turmeric and garam masala and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding c46 base sauce as needed to prevent drying and burning.
Add the chicken, fried potato, 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 stir in the cinnamon, cardamom powder and yogurt and cook, stirring, for 1 min, adding a little c46 base sauce as needed to maintain the desired sauce consistency,

Serving

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

Notes

(1) Mustard oil can be purchased at some supermarkets and any Asian outlet. The European Commission insists that mustard oil be labelled 'For External Use Only', but it has been used by millions in India for many years with apparently no ill effects. The pictures show 3 different brands, Pride, KTC and East End. The Pride is over 99% rapeseed oil the rest being mustard oil and mustard flavouring. The KTC is lighter in colour than the East End but both are 100% mustard oil. The East End brand has a very potent mustard flavour and so if you are going to use mustard oil the KTC is probably more suited to the British palate, but the choice whether to use it at all and which you choose must be your own. Strictly speaking due to the EC directive the use of mustard oil as a food product has to be discouraged.
(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

Mustard Oil

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