C46 Chicken Uri

This will not be found on many restaurant menus but is offered in one Bangladeshi restaurant I know of in North Yorkshire. "Uri" means 'Green (Lablab) Beans' in Bengali and is evidently used here to refer to the Broad Beans. It uses numerous spices to provide loads of flavour. Do not underestimate this curry, it is one to try. This is a recipe update but the original can still be found here.

Ingredients

For 1	Continued...
2 tbspn oil	¼ tspn fenugreek powder
30 gm onion (prepared weight)	¼ tspn cardamom powder (or equivalent crushed seeds)
1 tspn ginger (grated)	300 ml c46 curry base sauce (see note 1)
1 tspn garlic (crushed)	2 tspn tomato purée
½ tspn ground coriander	1 portion c41 pre-cooked chicken
½ tspn ground cumin	100 gm broad beans (tinned)
½ tspn fennel seeds	¼ tspn salt
½ tspn chilli powder

Preparation

Open the tin of broad beans, drain and reserve.
Slice the onion.
Grate the ginger, crush the garlic, and mix together with a little water to make a paste.

Cooking - 7½ min

Heat the oil in a suitable pan and fry the onion, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
Add the ground coriander, ground cumin, fennel seeds, chilli powder, fenugreek powder and cardamom 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, for 1 min, adding a little more c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce, broad beans and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired 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

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