C50 Chicken Khumani

This was inspired by several traditional Indian recipes but cooked as a single portion and in the BIR (British Indian Restaurant) style with ingredient changes to suit. Khumani/Khubani means dried apricots, hence the name. It is a very tasty curry.

Ingredients

For 1 Continued...
2 tbspn oil 300 ml c50 curry base sauce (see note 1)
50 gm onion (prepared weight) 1 tbspn tomato purée
½ tspn ginger (grated) 1 portion c41 pre-cooked chicken
½ tspn garlic (crushed) ¼ tspn salt
1 tspn ground coriander 30 gm dried apricots (ready to eat)
1 tspn garam masala 2 tspn white wine or cider vinegar
½ tspn ground cumin ½ tspn sugar
¼ tspn turmeric 1 tbspn double cream (or to taste)
½ tspn chilli powder 1 tbspn fresh coriander

Preparation

Cooking - 8½ min

  1. Heat the oil in a suitable pan and cook the onions, stirring regularly, for 2 min.
  2. Add the ginger/garlic paste and cook, stirring, for 30 seconds.
  3. Add the ground coriander, garam masala, ground cumin, turmeric and chilli powder and cook, stirring, for 1 min, adding a little c50 base sauce if needed to prevent drying and burning.
  4. Add the tomato purée and 40 ml of c50 base sauce and cook, stirring, for 1 min, adding a little more c50 base sauce if needed to prevent drying.
  5. Add the c41 pre-cooked chicken and 80 ml of c50 base sauce and cook, stirring regularly, for 3 min, adding c50 base sauce as needed to maintain the desired sauce consistency.
  6. Reduce the heat and stir in the apricots, vinegar, sugar, cream and chopped coriander and cook, stirring regularly for 1 min, adding a little c50 base sauce if needed to maintain the desired sauce consistency.

Serving

  1. Serve with rice and garnish with some freshly chopped coriander.

Notes

(1) Dilute the c50 base sauce with 100 ml of water and heat before use. If defrosted from frozen, warm and briefly blend to restore the colour and consistency. Other base sauces can be used instead.
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The main ingredients
ingredients
Enlarge image

The finished meal
Dish

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