C46 Chicken Nashilee

Alcohol rarely appears in BIR (British Indian Restaurant) dishes, but can be found, particularly in Scotland as a Google search for "Nashilee" will reveal.
This has been created from what information is available on the restaurant menu descriptions, and is a very nice dish.

Ingredients

For 1	Continued...
1 tbspn oil	¼ tspn salt
1 tspn c41 tandoori spice mix	300 ml c46 curry base sauce (note 1)
½ tspn hot chilli powder	1 portion c41 pre-cooked chicken
¼ tspn turmeric	2 tbspn tomato ketchup
1 tbspn brandy	80 ml evaporated milk
1 tspn green chilli	80 ml mango pulp
25 gm green pepper	fresh coriander garnish

Preparation

Chop the green chilli.
Roughly chop the green pepper.
Chop the fresh coriander.

Cooking - 8½ min

Heat the oil in a suitable pan and cook the c41 tandoori spice mix, chilli powder and turmeric, stirring, for ½ min.
Add the green chilli, green pepper, salt and 40 ml of c46 base sauce and cook, stirring regularly, for 3 min adding a little c46 base sauce if needed to prevent drying and burning.
Add the chicken, 80 ml of c46 base sauce and cook, stirring regularly, for 3 min adding c46 base sauce as needed to maintain your desired sauce consistency.
Stir in the tomato ketchup, evaporated milk, brandy and mango pulp and cook for 2 min.

Serving

Serve with rice and garnish with a little 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.
(2) Evaporated milk and mango pulp can be frozen in suitable quantities for future use.

The main ingredients

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The finished meal

Mango Pulp

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