C46 Chicken Nobabi

I saw Chicken Nobabi on a couple of restaurant menus in Gt. Yarmouth (Norfolk) - never seen it before and had to try it. It had a very pleasant flavour that was difficult to describe and which I suspect came from the addition of a condiment such as chilli or mango pickle. It may be an alternative or local name for Nawabi for which there are many different recipes - it appears every chef has his own interpretation and this is mine, actually quite close to the dish I enjoyed.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn chilli powder
40 gm yellow/orange pepper	½ tspn garam masala
30 gm onion (prepared weight)	300 ml c46 curry base sauce (see note 1)
½ tspn ginger (grated)	1 tspn tomato puree
½ tspn garlic (crushed)	1 portion c41 pre-cooked chicken
1 tspn garlic pickle	¾ tspn mango pickle (preferred) or ½ tspn chilli pickle
1 tspn ground coriander	¼ tspn salt
1 tspn ground cumin	1 tspn mango chutney
½ tspn turmeric	20 gm butter

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Deseed the yellow or orange pepper and cut into 1 - 1½ inch squares.
Finely chop the chilli or mango pickle (removes large pieces of chilli/mango).
Chop the butter into about 1 cm cubes.

Cooking - 9½ min

Heat the oil in a suitable pan and fry the yellow/orange pepper for 1 min, stirring regularly.
Add the onion and fry for 2 min, stirring regularly.
Add the ginger/garlic paste and garlic pickle and cook, stirring, for 30 seconds.
Stir in the ground coriander, ground cumin, turmeric, chilli powder and garam masala and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Add the tomato puree and 40 ml of c46 base sauce and cook, stirring, for 1 min adding c46 base sauce as needed to prevent drying.
Add the c41 pre-cooked chicken, chilli or mango pickle, 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.
Stir in the mango chutney and butter and cook for 1 min.

Serving

Serve with rice and garnish with freshly chopped coriander.

Notes

(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

Garlic Pickle

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Chilli Pickle

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