C46 Chicken Shireen

Shireen is a mild, lightly creamy curry with the addition of fruit and garnished with toasted almonds. This version is slightly hotter but the heat can be adjusted to suit taste by adjusting the amount or type of chilli powder.

Ingredients

For 1	Continued...
1 tbspn oil	¼ tspn salt
1 tspn ground coriander	1 pineapple slice (or equivalent chunks)
½ tspn fennel seeds	8 dried apricots
½ tspn hot chilli powder	50 ml pineapple juice
¼ tspn ground cumin	15 gm creamed coconut block
300 ml c46 curry base sauce (see note 1)	10 gm flaked almonds
1 portion c41 pre-cooked chicken

Preparation

Grind the fennel seeds to a powder in a pestle and mortar.
Grate the creamed coconut.
Cut the pineapple slice into 8 pieces, or use equivalent in chunks.
Reserve 50 ml of the pineapple juice.
Cut the dried apricots into 4 pieces and, if they are very dry, soak in a little warm water until softened.
Lightly dry roast the flaked almonds.

Cooking - 6½ min

Heat the oil in a suitable pan and cook the ground coriander, fennel, chilli powder and cumin for ½ min, adding c46 base sauce as needed to prevent drying and burning.
Add 80 ml of c46 base sauce and cook, stirring regularly, for 2 min, adding c46 base sauce as needed to prevent drying.
Add the chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to prevent drying and to maintain the desired sauce consistency.
Stir in the pineapple pieces, apricots, pineapple juice and coconut and cook for 1 min.

Serving

Serve with rice and garnish with the toasted almonds and 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.

The main ingredients

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The finished meal

Creamed Coconut

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