C46 Padampuri Chicken

A number of recipes for this curry from Padampuri in the Indian state of Rajasthan can be found on the internet, but they all appear to be the same recipe with several having identical errors. This recipe converts this traditional 'special occasion' dish to the BIR (British Indian Restaurant) style with ingredient adjustments to suit. A pleasant mild to medium curry (depending on the amount of chilli used).

Ingredients

For 1	Continued...
2 tbspn oil	¼ tspn turmeric
30 gm onion (prepared weight)	1 tspn tomato purée
1 tspn red chilli (chopped)	300 ml c46 curry base sauce (see note 2)
1 tspn ginger (grated)	1 portion c41 pre-cooked chicken
1 tspn garlic (crushed)	¼ tspn salt
½ tspn chilli powder	2 tbspn milk powder (see note 3)
1 tspn ground coriander	1 tspn evaporated milk
1 tspn garam masala	3 tbspn yogurt
½ tspn aniseed powder (see note 1)

Preparation

Chop the onion.
Chop the red chilli, retaining the seeds if you want more heat.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Combine the milk powder, evaporated milk and yogurt and mix well.

Cooking - 8½ min

Heat the oil in a suitable pan and fry the onion and red chilli, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Stir in the chilli powder, ground coriander, garam masala, aniseed powder and turmeric and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Add 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.
Add the c41 pre-cooked chicken, 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 milk powder mixture and cook, stirring regularly, for 1 min.

Serving

Serve with rice or naan bread and garnish with a little freshly chopped coriander.

Notes

(1) Aniseed powder can be purchased at any Asian outlet, but powdered star anise can be used as an alternative.
(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.
(3) Milk powder can be purchased at many supermarkets or Asian outlets. Most supermarkets have their own brands, but I like to use the Natco variety.

The main ingredients

Click image to Enlarge

The finished meal

Milk Powder

Click image to Enlarge