C41 Chicken Tikka Bhuna
Ingredients
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| 1 tbspn oil | ½ tspn chilli powder |
| 50 gm onion (prepared weight) | 4 green cardamom pods |
| 80 gm green pepper (prepared weight) | 1 portion precooked chicken tikka |
| 2 tspn green chilli | 300 ml C41 curry base sauce |
| 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
- Heat the oil in a wok or heavy 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 c41 base sauce if needed to prevent drying and burning.
- Stir in the chicken tikka, 80 ml of C41 base sauce and the tomato purée and cook, stirring regularly, for 2 min, adding c41 base sauce as needed to prevent drying.
- Stir in ground coriander and the tomato pieces and cook for 2 min, stirring regularly, adding c41 base sauce as needed to prevent drying and to produce the desired sauce consistency.
Serving
- Serve with rice and garnish with freshly chopped coriander.
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