C46 Chicken Anjeer

Anjeer means 'fig' so this is chicken cooked with figs. This recipe is inspired by a traditional curry from Pakistan but cooked in a BIR (British Indian Restaurant) style rather than a traditional style. A pleasant, slightly sweet curry.

Ingredients

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2 tbspn oil	¼ tspn turmeric
100 gm onion (prepared weight)	¼ tspn ground cinnamon
1 dry red chilli	¼ tspn black cumin seeds (see note 1)
1 tspn green chilli (chopped)	300 ml c46 curry base sauce (see note 2)
1 tspn ginger (grated)	1 portion precooked c41 chicken
2 tspn garlic (crushed)	3 ready to eat dried figs
1 tspn chilli powder	2 tbspn cashew nuts (approx 15 gm nuts)
½ tspn ground coriander	¼ tspn salt
½ tspn garam masala	2 tbspn cream or yogurt or evaporated milk

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix together in a little oil to make a paste.
Deseed and chop the green chilli.
Depending on size, break the dry red chilli into 2 or 3 pieces.
Roughly grind the black cumin seeds in a pestle and mortar (see note 1).
Grind the cashew nuts to a powder in a food processor or similar.
Remove the stalks from the figs and cut into 4 - 6 pieces, depending on size.

Cooking

Heat the oil in a pan and cook, stirring regularly, the onion, red chilli and green chilli for 2 min.
Stir in the ginger/garlic paste and cook, stirring, for 30 seconds.
Stir in the chilli powder, ground coriander, garam masala, turmeric, ground cinnamon and powdered cumin and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the chicken, 80 ml of c46 base sauce, figs, cashew nut powder and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat and stir in the cream or yogurt or evaporated milk and cook for 1 min.

Serving

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

Notes

(1) Black Cumin seeds (shahi zeera or jeera) can be difficult to find, so you can use ordinary cumin seeds as an alternative.
(2) Dilute the c46 base sauce with 100 ml of water and warm before use. Other base sauces can be used, diluted or not, depending on the requirements of the specific sauce.

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