C46 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 c46 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

Chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
Cut the apricots into 2 or 3 pieces.
Chop the fresh coriander.

Cooking - 8½ min

Heat the oil in a suitable pan and cook the onions, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Add the ground coriander, garam masala, ground cumin, turmeric 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 more c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken 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 apricots, vinegar, sugar, cream and chopped coriander and cook, stirring regularly for 1 min, adding a little c46 base sauce if needed to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with some freshly chopped coriander.

Notes

(1) 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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