C50 Chicken Mudhi

This was influenced by a family recipe from the Indian State of Maharashtra but cooked in the BIR (British Indian Restaurant) style with ingredient changes to suit this style. A very tasty mild/medium curry.

Ingredients

For 1	Continued...
2 tbspn oil	1 clove
50 gm onion (prepared weight)	¼ tspn black mustard seeds
½ tspn garlic (crushed)	¼ tspn black pepper
1½ tspn ground coriander	½ - 1 tspn chilli powder (to taste)
¼ tspn ground cumin	300 ml c50 curry base sauce (see note 1)
¼ tspn turmeric	1 portion c41 precooked chicken
¼ tspn fenugreek	¼ tspn salt
¼ tspn fennel seeds	20 gm creamed coconut

Preparation

Slice the onion.
Crush the garlic and mix with a little water to make a thin paste.
Crush the fennel seeds, clove and black mustard seeds to a fine powder in a pestle and mortar.
Grate, or finely chop, the creamed coconut.

Cooking - 7½ min

Heat the oil in a suitable pan and fry the onion, stirring regularly, for 2 min.
Add the garlic paste and cook, stirring, for 30 seconds.
Add the ground coriander, ground cumin, turmeric, fenugreek, ground fennel seeds, ground clove, ground black mustard seeds, black pepper and chilli powder and cook, stirring, for 1 min, adding a little c50 base sauce as needed to prevent drying and burning.
Add the chicken, salt and 80 ml of c50 base sauce and cook, stirring regularly, for 3 min, adding c50 base sauce as required to maintain the desired sauce consistency.
Reduce the heat and stir in the creamed coconut and heat through for 1 min.

Serving

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 can be used instead.
(2) The spice combination is a simplified Malvani spice mix typical of the Malvani region of Maharastra.

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