C46 Chicken Sindhi

Sindi is a region in southwest Pakistan on the Indian border with Gujarat and Rajasthan.
This is a BIR (British Indian Restaurant) styled version of a traditional recipe and has an unexpected but delicious flavour. This is an updated recipe but the original can still be found here.


For 1 Continued...
2 tbspn oil 1 portion c41 pre-cooked chicken
30 gm onion (prepared weight) 2 tspn green chilli (roughly chopped)
1 tspn ginger (grated) ¼ tspn salt
1 tspn garlic (crushed) 1 tspn anardana powder (see note 2)
1 tspn c41 sindhi spice mix 1 tbspn fresh coriander
½ tspn chilli powder 1 tbspn fresh mint
300 ml c46 curry base sauce (see note 1) 2 tbspn yogurt
1 tspn tomato purée 80 gm potato (prepared weight)


Cooking - 8½ min

  1. Heat the oil in a suitable pan fry the onion, stirring regularly, for 2 min.
  2. Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
  3. Add the c41 sindhi spice mix and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
  4. Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little more c46 base sauce if needed to prevent drying.
  5. Add the c41 pre-cooked chicken, green chillies, salt and 80 ml c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
  6. Reduce the heat and add the anardana powder, coriander, mint, yogurt and fried potato and cook, stirring regularly, for 1 min.


  1. Serve with rice and garnish with a little freshly chopped coriander and mint.


(1) Dilute the c46 base sauce with 100 ml of water and heat before use.
(2) Anardana is powdered pomegranate seeds and can be purchased at Asian stores or supermarkets.
The main ingredients
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Enlarge image

The finished meal

Anardana Powder

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