C50 Chicken Shantung

C46 Chicken Shantung

This curry was inspired by a recipe by Manju Mahli from her book 'Classic Indian Recipes'. It originates from East India and has a north/eastern Chinese influence (Shantung region). It has been significantly modified for a single portion and cooked in the BIR (British Indian Restaurant) style with ingredient changes to suit. A very nice curry with a Chinese and Madras combination.

Ingredients

For 1	Continued...
2 tbspn oil	300 ml c46 curry base sauce (see note 3)
60 gm red onions (prepared weight - see note 1)	2 tspn tomato purée
½ tspn ginger (grated)	1 portion c41 pre-cooked chicken
½ tspn garlic (crushed)	2 tspn dark soy sauce
½ tspn chilli powder	2 tspn malt vinegar
2 tspn c41 spice mix powder	1 spring onion
½ tspn methi (see note 2)

Preparation

Chop the onions.
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
Slice the spring onions.

Cooking - 8½ min

Heat the oil in a suitable pan and fry the onions, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Stir in the chilli powder, c41 spice mix and methi 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 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 he desired sauce consistency.
Reduce the heat and stir in the soy sauce and malt vinegar and cook, stirring regularly, for 1 min.
Stir in half of the spring onions.

Serving

Serve with rice and garnish with the remaining spring onions and optionally a little freshly chopped coriander.

Notes

(1) Ordinary white onions can be used instead of red.
(2) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets or any Indian outlet.
(3) 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

The main ingredients

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The finished meal

Methi

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