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This was inspired by a traditional recipe from VahRehVah but converted to a single portion in the BIR (British Indian Restaurant) style with suitable changes. It comes from Malvani in the Indian state of Maharashtra.

Preparation

• Grate the ginger, crush the garlic and mix together with a little water to make a paste.
• De seed and finely chop the green chilli.
• Dry roast the coconut (see note 2) over a low flame, stirring, until dark brown but be careful not to burn, then steep in a little water to soften.

Cooking - 6½ min

1. Heat the oil in a suitable pan and fry the ginger/garlic paste and green chilli, stirring, for about 30 seconds.
2. Add the c41 malvani spice mix, chilli powder, turmeric and garam masala and cook, stirring, for 1 min, adding a little c50 base sauce if needed to prevent drying and burning.
3. Add the c41 malvani paste, 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.
4. Add the c41 pre-cooked chicken, 80 ml of c50 base sauce, and salt and cook, stirring regularly, for 3 min, adding c50 base sauce as required to maintain the desired sauce consistency.
5. Reduce the heat to low and stir in the browned coconut and heat through for 1 min.

Serving

1. Serve with rice and garnish with a little 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 of choice can be used instead.
(2) Traditionally freshly shredded coconut is used but if this is difficult to source use desiccated coconut that has been steeped in a little water instead. Frozen shredded coconut can be purchased at Asian outlets and the pictures show one brand.

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The main ingredients
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The finished meal


Frozen shredded coconut
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