Badami Chicken
A classic British Indian Restaurant badami 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
- 1 portion g2 pre-cooked chicken
- 1 tspn ground coriander
- 200 ml c46 curry base sauce (see note 3)
- 1 tspn green chilli
- 46 almonds nut kernels (see notes)
- 50 ml yogurt
- ¼ tspn garam masala
- ½ tspn dried mint
- ¼ tspn ground cumin
- 1 tbspn lime juice.
- 1 tbspn flaked almonds
Method
- 1
Finely chop the green chilli.
- 2
Grind the almonds into a powder (should produce about 52 gm or 100 ml).
- 3
Dry roast the flaked almonds in a pan until golden and aromatic.
- 4
Heat a suitable pan over a medium heat and add the ground almonds and dry fry, stirring, for .
- 5
Remove from the heat and add the garam masala, ground cumin, salt and 80 ml c46 base sauce and cook, stirring, for .
- 6
Add the green chilli, ground coriander, chicken and mint and cook for , stirring, gradually adding c46 base sauce as needed to maintain the desired sauce consistency.
- 7
Just before serving, stir in the lime juice and yogurt.
- 8
Serve with rice and top with the toasted almonds and optionally garnish with freshly chopped coriander.