Topic: THE TARTAN CURRY CHICKEN CHASNI

[bigboaby1]

THE CHICKEN CHASNI

1 TSP TOMATOE PUREE
1 TSP METHI
1 TSP GARLIC GINGER PASTE
1 TSP GREEN CHILLI PASTE
1 TBL FRESH CORIANDER
150 ML SINGLE CREAM

CHASNI PASTE..
2 JAR MANGO CHUTNEY
4 CHEFS SPOON TOMATO KETCHUP
2 TSP RED FOOD COLOURING
4 TBLS LEMON JUICE
PUT IN A BOWL AND BLEND EVERYTHING TOGETHER

METHOD

ADD ALL INGREDIENTS APART FROM CHASNI PASTE TO A DRY PAN ALONG WTH YOUR GLASGOW PRE CHICKEN PIECES
+1 CHEF SPOON GLASGOW BASE SAUCE

STEP 2 TURN GAS ON TO A HIGH HEAT AND COOK FOR A 2 MINUTES

STEP 3 ADD MORE BASE SAUCE AFTER 2 MINUTES

STEP 4 ADD 2 CHEF SPOON CHASNI PASTE

STEP 5 ADD SINGLE CREAM AND COOK FOR ABOUT 8 MINS

SERVE

[Secret Santa]

No mint sauce in the chasni paste BB1? I thought that was a major component.

[Martinwhynot]

SS,

I think the use of mint is a regional thing.  I've seen in included and not included, depending on which resturant you are in.  Same goes for Patia really - lemon or jif or dressing, etc.

I'd recommend making it exactly like the recipe as you can always add a tiny amount in later on if you don't like the result? 

Martin

I've made this once and it definitely tasted 'Scottish' if you understand me.  As BB1 wants to let us know how it tastes in his TA, I'm following to the letter; that way I can work out if it is to my taste as so many curries are eaten and we only presume what goes into them.  The base for example: If I hadn't seen the ingredients I'd sworn there was carrot in there somewhere, based on the texture of the result.