C50 Chicken Malvani
A takeaway-style c50 chicken malvani 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
- 2 tbspn oil
- ¼ tspn garam masala
- ½ tspn ginger (grated)
- 300 ml c46 curry base sauce (see note 1)
- ½ tspn garlic (crushed)
- 2 level tbspn g2 malvani paste
- ½ tspn green chilli (chopped)
- 2 tspn tomato purée
- 1 tspn g2 malvani spice mix
- 1 portion g2 pre-cooked chicken
- ½ tspn chilli powder
- ¼ tspn salt
- ¼ tspn turmeric
- 1 tspn shredded coconut (see note 2)
Method
- 1
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 2
De-seed and finely chop the green chilli.
- 3
Dry roast the coconut (see note 2) over a low flame, stirring, until dark brown but be careful not to burn, then steep in a little water to soften.
- 4
Heat the oil in a suitable pan and fry the ginger/garlic paste and green chilli, stirring, for about .
- 5
Add the c41 malvani spice mix, chilli powder, turmeric and garam masala and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 6
Add the c41 malvani paste, tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little more c46 base sauce if needed to prevent drying.
- 7
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce, and salt and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 8
Reduce the heat to low and stir in the browned coconut and heat through for .
- 9
Serve with rice and garnish with a little freshly chopped coriander.