C46 Chicken Shorshe

This recipe has been converted from several traditional Bengali recipes but cooked in a BIR (British Indian Restaurant) style with ingredient changes to suit.
It contains a large quantity of black and white mustard seeds, fresh green chillies and chilli powder.
It is not for the fainthearted and is a hot and spicy curry, almost fruity in taste.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn fenugreek powder
100 gm onion (prepared weight)	½ tspn garam masala
2 tspn green chilli (chopped)	¼ tspn turmeric
1 tspn ginger	300 ml c46 curry base sauce (see note 1)
1 tspn garlic	2 tspn tomato purée
1 tbspn white mustard seeds	1 portion c41 pre-cooked chicken
1 tspn black mustard seeds	1 tspn sugar
½ tspn chilli powder	¼ tspn salt
1 tspn ground coriander	2 tbspn fresh coriander
1 tspn ground cumin

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix with a little water to make a paste.
De-seed (or not - your preference) and chop.
Chop the fresh coriander.

Cooking - 8½ min

Heat the oil in a wok or heavy pan and cook, stirring regularly, the onion and green chilli for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Add the white mustard seeds, black mustard seeds, chilli powder, ground coriander, ground cumin, fenugreek, garam masala and turmeric and cook, stirring, for 1 min, adding a little c46 base sauce if needed 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 c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken, salt, sugar 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 fresh coriander and cook for 1 min.

Serving

Serve with rice and garnish with a few slices of fresh tomato and 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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The finished meal

Mustard Oil

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