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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