C46 Chicken Chaman

This was inspired by a recipe on "Vah Reh Vah" but cooked as a single portion in the BIR (British Indian Restaurant) style with ingredient and quantity changes to suit. Chaman can mean 'garden' and curry made from a green sauce is often called 'Hariyali'. This is a delicious pungently fully-flavoured curry.

Ingredients

For 1	Continued...
30 gm spinach (prepared weight)	¼ tspn garam masala
20 gm fenugreek (prepared weight) (see note 1)	¼ tspn nutmeg
2 tbspn oil	½ tspn chilli powder
50 gm onions (prepared weight)	300 ml c46 curry base sauce (see note 2)
10 gm garlic (crushed)	2 tspn tomato purée
1 tspn ground coriander	1 portion c41 pre-cooked chicken
1 tspn black pepper	¼ tspn salt
½ tspn ground cumin	2 tspn lemon juice
¼ tspn turmeric

Preparation

Wash the spinach (if needed) and roughly chop.
Remove any woody stalks from the fenugreek, wash and roughly chop.
Add some hot water to a wok, over a medium flame, add the spinach and fenugreek and sauté for 2 min, then blend to a smooth paste, adding a little water if needed. This smallish quantity can be quite difficult to blend and it is perhaps best done with a stick blender. It should produce about 80 ml of smooth green paste.
Chop the onion.
Crush the garlic and mix with a little water to make a thin paste.

Cooking - 9½ min

Heat the oil in a suitable pan and cook the onions, stirring regularly, for 2 min.
Add the garlic paste and cook, stirring, for 30 seconds.
Add the ground coriander, black pepper, ground cumin, turmeric, garam masala, nutmeg 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, for 1 min, adding a little c46 base sauce if needed to prevent drying.
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.
Reduce the heat and stir in the green sauce and cook, stirring regularly, for 1 min.
Stir in the lemon juice and heat through for 1 min.

Serving

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

Notes

(1) Fresh fenugreek can be purchased at any Asian outlet.
(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 green sauce

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