C46 Chicken Tikka Bhuna

Ingredients

For 1	Continued...
1 tbspn oil	½ tspn chilli powder
50 gm onion (prepared weight)	4 green cardamom pods
80 gm green pepper (prepared weight)	1 portion c41 pre-cooked chicken tikka
2 tspn green chilli	300 ml c46 curry base sauce (see note 1)
1 tspn ginger	1 tbspn tomato purée
1 tspn garlic	¼ tspn ground coriander
½ tspn curry powder	1 tomato

Preparation

Chop the onion.
Deseed the green pepper and chop into 1 inch squares.
Finely chop the green chilli.
Finely chop the ginger.
Finely chop the garlic.
Deseed the cardamom pods and lightly crush in a pestle and mortar.
Chop the tomato into 8 pieces (use about 60 gm).

Cooking 7 min

Heat the oil in a suitable pan and cook the onion, green pepper and green chilli, stirring regularly, for 2 min.
Add the ginger and garlic and cook, stirring, for 1 min.
Add the curry powder, chilli powder and ground cardamom seeds and fry, stirring, for 30 seconds, adding a little c46 base sauce if needed to prevent drying and burning.
Stir in the chicken tikka, 80 ml of c46 base sauce and the tomato purée and cook, stirring regularly, for 2 min, adding c46 base sauce as needed to prevent drying.
Stir in ground coriander and the tomato pieces and cook for 2 min, stirring regularly, adding c46 base sauce as needed to prevent drying and to produce the desired sauce consistency.

Serving

Serve with rice and garnish with 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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