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Chicken cooked with Hyderabadi spices with the addition of onion, mushrooms, tomato and lots of fresh coriander. Hyderabadi spices are said to be loved by Indians but this is made in the style of the high street British Indian take-away or restaurant (BIR - British Indian Restaurant).

Preparation

• Slice the onion.
• Slice the mushrooms.
• Chop the fresh coriander.
• Dilute the 300 ml of c44 base sauce with 100 ml of water to make 400 ml.

Cooking

1. Heat the oil in a heavy pan or wok and cook the onions and mushrooms, stirring regularly, for 3 min.
2. Add the hyderabad spice mix and chilli powder and cook, stirring, for 30 seconds, adding a little c44 base sauce if needed to prevent drying and burning.
3. Stir in the chopped tomato, tomato pureé, salt and 40 ml of c44 base sauce and cook, stirring regularly, for 2 min, adding c44 base sauce as needed to prevent drying and burning.
4. Add the chicken, fresh coriander and 80 ml of c44 base sauce and cook, stirring regularly, for 3 min, adding c44 base sauce as needed to maintain the desired sauce consistency.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Take care - the c41 hyderabad spice mix makes about 20 ml but this recipe only requires 5 ml (1 tspn).

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The main ingredients
Enlarge image

The finished meal