C46 Chicken Forash

This will not be found on many restaurant menus but is offered in one Bangladeshi restaurant I know of in North Yorkshire. "Forash" means 'French Beans' in Bengali and is used here to refer to the Butter Beans. I like it. This is an updated recipe but the original can still be found here.

Ingredients

For 1	Continued...
2 tbspn oil	¼ tspn paprika
30 gm onion (prepared weight)	¼ tspn cardamom powder or equivalent crushed seeds
½ tspn ginger (grated)	300 ml c46 curry base sauce
½ tspn garlic (crushed)	2 tspn tomato purée
½ tspn ground coriander	1 portion c41 pre-cooked chicken
½ tspn ground cumin	¼ tspn salt
½ tspn chilli powder	60 - 80 gm butter beans
¼ tspn turmeric	1 tbspn fresh coriander
¼ tspn garam masala

Preparation

Open the tin of butter beans, drain and set aside (need 60 - 80 gm).
Slice the onions.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Chop the fresh coriander.

Cooking - 8½ min

Heat the oil in a suitable pan and fry the onion, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
Add the ground coriander, ground cumin, chilli powder, turmeric, garam masala, paprika and cardamom powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little more c46 base sauce if needed to prevent drying.
Add the chicken, 80 ml of c46 base sauce, salt and butter beans and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Stir in the fresh coriander and cook, stirring regularly, for 1 min.

Serving

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

Notes

(1) Dilute the c46 base sauce with 100 ml of water and heat before use.

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