C46 Chicken Nobabi
I saw Chicken Nobabi on a couple of restaurant menus in Gt. Yarmouth (Norfolk) - never seen it before and had to try it.
It had a very pleasant flavour that was difficult to describe and which I suspect came from the addition of a condiment such as chilli or mango pickle.
It may be an alternative or local name for Nawabi for which there are many different recipes - it appears every chef has his own interpretation and this is mine, actually quite close to the dish I enjoyed.
Ingredients
For 1 |
Continued... |
2 tbspn oil |
½ tspn chilli powder |
40 gm yellow/orange pepper |
½ tspn garam masala |
30 gm onion (prepared weight) |
300 ml c46 curry base sauce (see note 1) |
½ tspn ginger (grated) |
1 tspn tomato puree |
½ tspn garlic (crushed) |
1 portion c41 precooked chicken |
1 tspn garlic pickle |
¾ tspn mango pickle (preferred) or ½ tspn chilli pickle |
1 tspn ground coriander |
¼ tspn salt |
1 tspn ground cumin |
1 tspn mango chutney |
½ tspn turmeric |
20 gm butter |
Preparation
- Chop the onion.
- Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- Deseed the yellow or orange pepper and cut into 1 - 1½ inch squares.
- Finely chop the chilli or mango pickle (removes large pieces of chilli/mango).
- Chop the butter into about 1 cm cubes.
Cooking - 9½ min
- Heat the oil in a suitable pan and fry the yellow/orange pepper for 1 min, stirring regularly.
- Add the onion and fry for 2 min, stirring regularly.
- Add the ginger/garlic paste and garlic pickle and cook, stirring, for 30 seconds.
- Stir in the ground coriander, ground cumin, turmeric, chilli powder and garam masala and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
- Add the tomato puree and 40 ml of c46 base sauce and cook, stirring, for 1 min adding c46 base sauce as needed to prevent drying.
- Add the chicken, chilli or mango pickle, salt 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.
- Stir in the mango chutney and butter and cook for 1 min.
Serving
- Serve with rice and garnish with freshly chopped coriander.
Notes
(1) Dilute the c46 base sauce with 100 - 150 ml of water and heat before use.
Other base sauces can be used, diluted or not as appropriate.
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