C46 Chicken Maharashtra

This was influenced by a traditional recipe from the Indian State of Maharashtra but cooked in the BIR (British Indian Restaurant) style with ingredient changes to suit this style. A very tasty mild/medium curry.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn chilli powder
100 gm onion (prepared weight)	¼ tspn turmeric
5 gm ginger	300 ml c46 curry base sauce (see note 2)
5 gm garlic	2 tspn tomato purée
2 tspn coconut flour (see note 1)	1 portion c41 pre-cooked chicken
1 tspn ground coriander	¼ tspn salt
½ tspn ground cumin	1 tspn green chilli (chopped)
½ tspn garam masala	100 gm potato
	15 gm creamed coconut

Preparation

Peel the potatoes and cut into about 1 inch cubes, add to salted boiling water, and cook for about 10 min or until cooked. (Optionally the onions can be cooked with 50 gm sliced onion, 5 gm chopped ginger, 5 gm chopped garlic, 1 tspn coriander, 1 tspn cumin and ½ tspn turmeric to add a little more flavour.)
Chop the onion.
Using a suitable food processor capable of handling small quantities, process the ginger, garlic and 50 gm of the onion with a little water (2 tbspn) to make a paste.
De-seed and chop the green chilli.
Grate, or finely chop, the creamed coconut.

Cooking - 9½ min

Heat the oil in a suitable pan and fry the remaining 50 gm of the chopped onion, stirring regularly, for 2 min.
Add the onion/ginger/garlic paste and cook, stirring, for 30 seconds. WARNING: With a very hot pan a major pan flame will be produced - so BEWARE
Add the coconut flour, ground coriander, ground cumin, garam masala, chilli powder and turmeric and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Stir in 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, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.
Stir in the green chilli and potato and cook, stirring regularly, for 1 min, adding c46 base sauce as required to maintain the desired sauce consistency.
Reduce the heat and stir in the creamed coconut and heat through for 1 min.

Serving

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

Notes

(1) Coconut flour (sometimes called coconut powder) can be purchased at most Asian outlets.
(2) 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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The finished meal

Coconut Flour

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Creamed Coconut

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