C46 Desi Chicken Chennia

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).

Ingredients

For 1	Continued...
1 tbspn oil	3 tbspn chopped tomato
50 gm onion (prepared weight)	2 tspn tomato pureé
50 gm button mushrooms	pinch salt
1 tspn c41 hyderabad spice mix (see note 1)	1 portion c41 pre-cooked chicken
1 tspn chilli powder	10 gm fresh coriander
300 ml c46 curry base sauce (see note 2)

Preparation

Slice the onion.
Slice the mushrooms.
Chop the fresh coriander.

Cooking - 8½ min

Heat the oil in a suitable pan and cook the onions and mushrooms, stirring regularly, for 3 min.
Add the hyderabad spice mix and chilli powder and cook, stirring, for 30 seconds, adding a little c46 base sauce if needed to prevent drying and burning.
Stir in the chopped tomato, tomato pureé, salt and 40 ml of c46 base sauce and cook, stirring regularly, for 2 min, adding c46 base sauce as needed to prevent drying and burning.
Add the chicken, fresh coriander and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

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).
(2) 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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