Full Recipe for Chicken Chasni

Apparently it doesn’t taste like an Indian curry. The taste is sweet and sour most probably due to the fact that the two main ingredients are mango chutney and tomato ketchup. However, India may already lay claim to this kind of curry as they have concocted their own hybrid in so called Chinese restaurants up and down major Indian cities. The fusion is known as ‘Chinjabi’ cuisine. But let’s hear it for Scotland’s Chasni which may perhaps be the first of its kind in the UK.

If you can’t get down to Glasgow, do have a go at making one at home. My recipe is below which uses the key ingredients for a Chicken Chasni. I’ll let you decide whether you think the CTM will always be flavour of the month or whether the Chasni is just a flash in the pan.

Chicken Chasni, Serves 2

Ingredients:

3 tbsp sunflower oil
2 onions, finely chopped
4 cloves garlic, chopped
5cm/2 in piece fresh ginger, peeled and grated
½ tsp ground coriander
½ tsp turmeric
½ tsp chilli powder
2 boneless, skinless chicken breasts, about 125g each, cut into bite-sized pieces
100g mango chutney
100g tomato sauce or ketchup
5-6 fresh mint leaves, washed and chopped
1 tsp lemon juice

Preparation:

Heat the oil in a saucepan or wok over a medium heat. Add the onions, garlic and ginger and fry, stirring frequently, for 5-7 minutes until they are light brown.

Tip in the coriander, turmeric and chilli powder and stir around for one minute. Stir in the chicken pieces and continue frying, stirring for 5 minutes until the chicken changes colour. Add the mango chutney and tomato sauce and cook for 2 minutes. Tip in 200ml of just boiled water and simmer for a further 3-5 minutes until the chicken is cooked. Stir in the mint leaves and lemon juice and serve with plain basmati rice.

Source : Manjumalhi.co.uk

Rationing of rice hits Britain’s Chinese and curry restaurants

Rice is being rationed in Britain as shopkeepers limit supplies to their customers to prevent hoarding. Restrictions on sales in Asian neighbourhoods are reported as emergency measures are taken by governments worldwide to combat the soaring cost of rice and prevent outbreaks of food rioting.

Tilda, the biggest importer of basmati rice, said that its buyers had resorted to restricting their customers to two bags per person.

“It is happening in the cash and carries,” said Jona-than Calland, of Tilda.

“It’s to stop people from hoarding. I heard from our salesforce that one lady went into a cash and carry and tried to buy eight 20kg bags.”

According to Mr Calland, the retailers, who sell to the curry and Chinese restaurant trade as well as to families, are rationing their customers to two to four bags during the current fear over rice shortages.

Us retailers are also rationing rice, including Sam’s Club, the warehouse club operator that is part of Wal-Mart.

Source : Times Online