C46 Chilli Chicken - Sikkim Style

This recipe was adapted from a traditional recipe from the Indian state of Sikkim but converted to produce a single portion and cooked in the BIR (British Indian Restaurant) style. It is very unusual in that it has influences from China with the addition of soy sauce. Food from Sikkim is actually influenced by the cuisines of Tibet, Bhutan, Nepal as well as China. It is a hot but tasty curry.

Ingredients

For 1	...Continued
2 - 3 tbspn oil	300 ml c46 curry base sauce (see note 1)
100 gm onions (prepared weight)	½ tpn salt
3 - 4 hot green chillies	3 tbspn dark soy sauce
1 tbspn tomato purée	1 tbspn white or cider vinegar
1 portion c41 pre-cooked chicken	3 tbspn fresh coriander

Preparation

Chop the onion.
Roughly chop the chillies (seeds in or out depending on you heat tolerance).
Chop the fresh coriander.

Cooking

Heat the oil in a suitable pan and cook the onions and chillies, stirring regularly, for 2 min.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min.
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain your preferred sauce consistency.
Add the soy sauce and vinegar and cook, stirring regularly, for 1 min, adding c46 base sauce as required to maintain your preferred sauce consistency.
Reduce the heat and stir in the fresh coriander and cook, stirring regularly, for 1 min adding c46 base sauce as required to maintain your preferred sauce consistency.

Serving

Serve with rice and garnish with fresh 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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