C46 Chicken Tirpasa

This is converted from a tradition recipe from the Indian state of Tripura but cooked in the style of BIR (British Indian Restaurant) with ingredient changes to suit. It is a hot and tasty curry.

Ingredients

For 1	Continued
2 - 3 tbspn oil	2 tspn chilli powder
70 - 100 gm onion (prepared weight)	1 tbspn tomato purée
3 green chillies (about 10 gm)	300 ml c46 curry base sauce (see note 1)
1 tspn cumin seeds	1 portion c41 pre-cooked chicken
1 tspn ginger (grated)	50 gm potato
1 tspn garlic (crushed)	1 tspn salt
2 tspn ground cumin	½ tspn cinnamon
½ tspn turmeric	½ tspn cardamom powder

Preparation

Slice the onion.
Roughly chop the green chillies, (remove the seeds, or not, according to your heat tolerance).
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Peel the potatoes and cut into approx 1" pieces.
Boil the potatoes in salted water until tender, then drain and set aside.
Mix the cinnamon and cardamon with 2 tspn of oil to make a paste.

Cooking - 8½ min

Heat the oil in a suitable pan and cook the onion, green chillies and cumin seeds, stirring regularly, for 2 min.
Stir in the ginger/garlic paste and cook, stirring for ½ min.
Add the ground cumin, turmeric and chilli powder 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 regularly, for 1 min, adding c46 base sauce if needed to prevent drying and burning.
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce, pre-cooked potato and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain your preferred sauce consistency.
Stir in the cinnamon/cardamom paste and cook, stirring, for 1 min, adding c46 base sauce as required to maintain your preferred sauce consistency.

Serving

Serve with rice and garnish with 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

Click image To enlarge