CHICKEN MADRAS - HOT

CHICKEN MADRAS - HOT, COOKED IN RICH GRAVY
1 PORTION OF UB'S BASE CHICKEN
300 ML UB'S BASE GRAVY
1 TBSP VEG OIL
0.5 TBSP SPICE MIX
2 TSP CHILI POWDER
0.5 TSP METHI
1.5 TBSP TOMATO PASTE
1 TSP MINCED GARLIC
1 TBSP LEMON JUICE
0.25 TBSP FRESH CORIANDER

METHOD

ADD OIL TO PAN AND BRING TO MEDIUM HEAT THEN ADD BASE GRAVY, TOMATO PASTE, METHI, SPICE MIX, CHILI POWDER AND MINCED GARLIC STIR IN AND BRING TO SIMMER, ADD BASE CHICKEN COOK UNTIL CHICKEN IS PIPING HOT, ADD LEMON JUICE AND FRESH CORIANDER, AGAIN QUICK STIR AND SERVE.

NOTES:

SPICE MIX

CORIANDER 8 PARTS
TURMERIC 7 PARTS
CUMIN 5 PARTS
CURRY POWDER 4 PARTS
PAPRIKA 4 PARTS

METHI IS DRY LEAF KIND.

TOMATO PASTE IS A MIX OF DOUBLE CONCENTRATE TOM PUREE AND WATER, 40% PUREE TO 60% WATER.

AS ALWAYS - MY RECIPES THERE IS NO NEED TO ADD SALT AS MY BASE GRAVY HAS THIS ALREADY. (HOWEVER IF USING A DIFFERENT BASE YOU MAY NEED TO ADD SALT TO TASTE)."