• Home

This was inspired by a recipe from Kris Dhillon's book 'the new curry secret' with some ingredient changes and cooked in a BIR (British Indian Restaurant Style). A very robustly flavoured curry.

Preparation

• Chop potatoes into about 1 cm cubes and boil in salted water for 10 min or until fully cooked.
• Grate the ginger.
• Crush the garlic.
• Mix the ginger and garlic with a little oil to make a paste.
• Finely chop the onion.
• Deseed and finely chop the green chilli.
• Chop the fresh fenugreek.
• Chop the fresh coriander.

Cooking

1. Heat the oil in a wok or heavy pan and cook the onion, stirring regularly, for 2 min.
2. Add the ginger/garlic paste, green chilli and fenugreek and cook, stirring for 30 seconds.
3. Stir in the methi, chilli powder, garam masala and turmeric and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
4. Add the chicken, potato, salt 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.
5. Reduce the heat and stir in the freshly chopped coriander and cook, stirring occasionally, for 1 min, adding c46 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) Fresh fenugreek can be purchased at any Asian outlet.
(2) Kasuri Methi is dried fenugreek leaves and can be purchased at many supermarkets or any Asian outlet.
(3) Dilute the c46 base sauce with 100 ml of water and warm before use. Other base sauces can be used, diluting or not, as the base sauce requires.

---

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.

The main ingredients
Enlarge image

The finished meal


Kasuri Methi
Enlarge image