C46 Chicken Multani

This curry is found on some restaurant menus and is usually described as being cooked with green pepper, onion, lemon juice and spices. This recipe adds a typical Multani spice mix which can be found on-line. Multan is located in the Pakistani Punjab and the region has a distinctive cuisine. An excellent medium curry that is highly recommended.

Ingredients

For 1	Continued...
2 tbspn oil	1 tspn chilli powder
20 gm onion (prepared weight)	300 ml c46 curry base sauce (see note 1)
½ tspn ginger (grated)	2 tspn tomato purée
½ tspn garlic (crushed)	1 portion c41 pre-cooked chicken
1 tspn c41 multani spice mix	¼ tspn salt
½ tspn ground coriander	20 gm green pepper
½ tspn ground cumin	2 tspn lemon juice
¼ tspn turmeric

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
Chop the green pepper into about ½ inch pieces.

Cooking - 7½ min

Heat the oil in a suitable pan and fry the onions, stirring regularly, for 2 min.
Stir in the ginger/garlic paste and cook, stirring, for 30 seconds.
Stir in the c41 multani spice mix, ground coriander, ground cumin, turmeric and chilli powder and cook, stirring regularly, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken, salt, green pepper 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.
Reduce the heat and stir in the lemon juice and briefly heat through.

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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