Chicken Madras made with Taz Base

Ingredients:

1 portion of precooked chicken

400 ml Taz curry base gravy

BE spice mixture, 1 tsp.

2 tsp. chilli powder

½ tsp. dried fenugreek leaves

¼ tsp. of salt

tomato puree, 2 level tbsp., mixed with 2 tbsp. water

2 tbsp. of lemon juice

fresh coriander, to garnish

Method:

- add 200 ml of warm base to the pan or wok

- add the garlic, tomato paste, mix powder, salt, chilli powder, fenugreek

- over a medium to high heat reduce down until there is very little water left and the oil has come through, stirring occasionally, make sure you scrape down the brown caramelising residue on the side of the pan back into the mix,

- the mix should be quite thick. If you add the remaining base when the first reduction hasn't gone far enough then the flavour won't have developed enough and the curry can be bland

- add your precooked meat

- add the remainder of the base and reduce to your desired consistency

- add the lemon juice

- garnish with fresh coriander