c46 Chicken Solah

C46 Chicken Solah

This is based on C46 Chicken Mangalore with the addition of extra spices. The increased coconut tends to balance out the additional spices. The name is derived from the Urdu word for 'sixteen' as there are indeed 16 different spices used. This produces a full flavoured MEDIUM/HOT curry but you can adjust the heat by varying the amount of chilli powder.

Ingredients

For 1	Continued...
3 tbspn oil	½ tspn methi (see note 1)
30 gm onions (prepared weight)	¼ tspn ground cumin
½ tspn ginger (grated)	300 ml c46 curry base sauce (see note 2)
½ tspn garlic (crushed)	2 tspn tomato purée
1 tspn c46 mangalore spice mix	1 portion c41 pre-cooked chicken
½ tspn c41 vindaloo spice mix	¼ tspn salt
½ tspn c41 tikka spice mix	½ tspn c41 curry powder (see note 3)
1 tspn chilli powder	1 tbspn tamarind juice (see note 4)
½ tspn turmeric	30 gm creamed coconut block

Preparation

Chop 20 gm of tamarind block into small pieces and put into a small bowl adding 50 - 60 ml of boiling water. Set aside for about 20 minutes, mashing a few times. Finally press through a sieve to remove the debris and seed - this should produce about 1 tbspn of thick juice.
Slice the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Chop the coconut block into small pieces.

Cooking - 8½ min

Heat the oil in a suitable pan and fry the onions, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
Add the c46 mangalore spice, c41 vindaloo mix, c41 tikka spice mix, chilli powder, turmeric, methi and cumin and cook, stirring, for 1 min, adding a little c46 base sauce when 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 c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat, stir in the c41 curry powder, tamarind juice and coconut and cook for 1 min.

Serving

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

Notes

(1) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets or any Indian outlet.
(2) 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.
(3) Any good quality curry powder can be used instead.
(4) Tamarind block can be purchased from many supermarkets or any asian store.

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