C46 Desi Chicken Ka Khubani

This recipe was inspired by Camellia Panjabi's "50 great curries of India" and Kris Dhillon's book "the new curry secret", but adjusted for a single portion with some ingredient changes and cooked in a BIR (British Indian Restaurant) style. It is said to have a Parsi (Persian) influence, which is seen in the apricots and cream. In Hindi 'Khubani' is 'Dried Apricots' and hence the name. It is a slightly sweet and sour MEDIUM curry. The designation 'Desi' implies a traditional aspect to the recipe and it is used here with reference to the spicing and ingredient balance.

Ingredients

For 1	Continued...
2 tbspn oil	1 portion c41 pre-cooked chicken tikka
½ tspn chilli powder	4 dried apricots
½ tspn paprika	¼ tspn salt
½ tspn garam masala (1)	½ tspn soft brown sugar
¼ tspn turmeric	2 tspn cider vinegar or white wine vinegar
300 ml c46 curry base sauce (see note 1)	1 tbspn evaporated milk or cream
1 tspn tomato purée	¼ tspn garam masala (2)

Preparation

Cut each of the apricots into quarters.

Cooking - 6 min

Heat the oil in a suitable pan and cook, stirring continuously, the chilli powder, paprika, garam masala (1) and turmeric for 1 min adding a little c46 base sauce if 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 c41 pre-cooked chicken tikka, apricots, 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 sugar, vinegar, evaporated milk (or cream) and garam masala (2) and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

Serve with rice that has, optionally, been cooked with a little turmeric and garnish with 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.

The main ingredients

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The finished meal

Dried Apricots

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