Balti Tamarind Chicken
A takeaway-style balti tamarind chicken with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
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 tbspn oil
- 2 tbspn tamarind juice (see note 1)
- 1 tbspn dessicated coconut
- 1 tbspn tomato purée
- 2 tspn white poppy seeds
- ½ tspn sugar
- 1 tspn extra hot chilli powder
- ¼ tspn salt
- ½ tspn ground coriander
- 1 portion g2 pre-cooked chicken
- ¼ tspn ground cumin
- 1 tomato
- ¼ tspn onion seeds
- 1 tspn green chilli
- ¼ tspn fenugreek
- freshly chopped coriander to garnish
- 300 ml c46 curry base sauce (see note 2)
Method
- 1
Cut the tamarind block into enough small pieces to fill 1 tbspn and cover with boiling water, mash, and allow to infuse for , then pass through a sieve to remove any pips and large pieces.
- 2
Cut the tomato into 8 pieces.
- 3
Deseed the chilli and chop finely.
- 4
Heat the oil in a suitable pan and fry the coconut, poppy seeds, chilli powder, ground coriander, cumin, onion seeds and fenugreek for , adding a little c46 base sauce if necessary to prevent burning.
- 5
Stir in the tamarind, tomato purée, sugar, salt and 40 ml of c46 base sauce and cook for , stirring regularly, gradually adding c46 base sauce as needed to prevent drying.
- 6
Add the chicken, tomato pieces, green chilli and 80 ml of c46 base sauce and cook for , stirring regularly, gradually adding c46 base sauce as needed to prevent drying although the final sauce should be on the 'dry side'.
- 7
Serve with rice and garnish with freshly chopped coriander.