C46 Chicken Saoji

This is inspired by a recipe from the Sari community in Nagpur from the Indian state of Maharashtra. The original traditional recipe is located on VahRehVah but has been heavily adjusted for a single portion in the BIR (British Indian Restaurant) style. This is a very nice medium curry.

Ingredients

For 1	Continued...
2 tbspn coconut oil (see note 1)	¼ tspn turmeric
50 gm onion (prepared weight)	300 ml c46 curry base sauce (see note 2)
¼ tspn cumin seeds	1 tbspn tomato purée
¼ tspn ginger (grated)	1 portion c41 pre-cooked chicken
¼ tspn garlic (crushed)	¼ tspn salt
1 tbspn c41 saoji spice mix	1 tbspn freshly chopped coriander
½ tspn chilli powder

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Chop the fresh coriander.

Cooking - 8½ min

Heat the oil in a suitable pan and fry stirring regularly, the onion and cumin seeds for 2 min.
Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
Stir in the c41 saoji spice mix, chilli powder and turmeric 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, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.
Reduce the heat and stir in the fresh coriander and heat through for 1 min. adding c46 base sauce if necessary to maintain the desired sauce consistency.

Serving

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

Notes

(1) Traditionally, coconut oil would be used but any other oil can be used instead. Coconut oil can be purchased at any Asian outlet. This is usually solid at 24°C and the bottle will need to be immersed in hot water to return it to a liquid state. The oil could be transferred to a 'honey' jar to ease use of the solidified oil.
(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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