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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