C46 Chicken Rajasthani

This recipe was inspired by the "Quick and Easy Indian Cook Book" by 'The Three Sisters' but modified to suit a single portion and cooked in the BIR (British Indian Restaurant) style rather than the traditional style. Some of the ingredients have been adjusted to suit this changed style. A pleasant curry.

Ingredients

For 1	Continued...
2 tbspn oil	300 ml c46 curry base sauce (see note 1)
¼ tspn cumin seeds	1 tspn (heaped) ground almonds
50 gm onion (prepared weight)	1 tspn (heaped) desiccated coconut
1 tspn ginger (grated)	1 portion chicken breast (see preparation)
1 tspn garlic (crushed)	¼ tspn salt
½ tspn (heaped) chilli powder	3 tbspn yogurt
½ tspn (heaped) ground coriander	½ tspn ground cardamom
¼ tspn ground ginger	1 green chilli (optional)

Preparation

Slice the chicken breast into 'finger thick' strips before pre-cooking as described here.
Soak the desiccated coconut in a little warm water for between 10 and 20 min, then drain and squeeze dry.
Finely chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Slice the green chilli into thin strips, or chop, for garnish (optional).

Cooking - 10 min

Heat the oil in a suitable pan and cook the cumin seeds for about 30 sec.
Add the onion and cook, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Stir in the chilli powder, ground coriander and ground ginger and cook, stirring, for 1 min, adding a little c46 base sauce if required to prevent drying and burning.
Stir in the ground almonds and desiccated coconut and cook, stirring, for about 2 min, adding a little c46 base sauce if required to prevent drying and burning.
Add the chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency, although the dish should be dryish.
Reduce the heat and stir in the yogurt and heat through for 1 min.
Stir in the ground cardamom.

Serving

Serve with rice and garnish with the green chilli (optional) and, finally, 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.

The main ingredients

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