Anari Chicken
A classic British Indian Restaurant anari chicken made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 2 or 3 tbspn oil
- ½ tspn chilli powder
- 50 gm onion (prepared weight)
- 300 ml c46 curry base sauce (see note 2)
- 1 tspn green chilli (chopped)
- 1 portion g2 pre-cooked chicken
- 3 tspn anardana powder (see note 1)
- ¼ tspn salt
- 2 tspn ground coriander
- 2 tbspn evaporated milk (see note 3)
- ½ tspn garam masala
Method
- 1
Chop the onion.
- 2
De-seed and chop the green chilli.
- 3
Heat the oil in a suitable pan and cook, stirring regularly, the onion and green chilli for .
- 4
Stir in the anardana powder, ground coriander, garam masala and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 5
Add the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 6
Reduce the heat and stir in the evaporated milk and cook for .
- 7
Serve with rice and garnish with a little freshly chopped coriander.