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This is a fair representation of a curry I had at a restaurant in St.Albans. It is an updated recipe but the original can still be accessed here. The original traditional recipe was apparently developed by the Indian community in Kenya but has made it onto many high street 'curry house' (BIR's - British Indian Restaurant) menus. Zeera/Jeera is cumin and this recipe contains both seeds and ground spices although there are many variations in the other ingredients.

Preparation

• Slice the onion.
• De-seed and chop the green pepper.
• De-seed and finely chop the green chilli.
• Grate the ginger, crush the garlic and mix together with a little water to make a paste.

Cooking - 8½ min

1. Heat the oil in suitable pan and fry the cumin seeds, onion, green pepper and green chilli, stirring, for 2 min.
2. Add the ginger/garlic paste and cook, stirring for 30 seconds.
3. Add the ground coriander, ground cumin (1) 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 as needed to prevent drying.
5. Add the chicken, salt 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.
6. Stir in the garam masala and ground cumin (2) and cook, stirring regularly, for 1 min

Serving

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

Notes

(1) Dilute the c46 curry base sauce with 100 ml of water and heat before use.

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The preparation stage
Enlarge image

The finished meal