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 (see note 1)
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 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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