Chicken Ambala
A takeaway-style chicken ambala 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
- 300 ml c46 curry base sauce (see note 1)
- 50 gm onion (prepared weight)
- 2 tspn tomato purée
- 1½ tspn g2 tikka spice mix
- 4 tbspn (60 ml) passata (see note 2)
- ½ tspn chilli powder
- 1 portion g2 pre-cooked chicken
- ½ tspn g2 curry powder
- 30 gm green pepper (prepared weight)
- ½ tspn dried mint
- ¼ tspn salt
Method
- 1
Cut the onion into thin strips.
- 2
Deseed and thinly slice the green pepper.
- 3
Heat the oil in a suitable pan and fry the onion, stirring regularly, .
- 4
Stir in the c41 tikka spice mix, chilli powder, c41 curry powder and mint and cook, stirring constantly, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 5
Stir in the tomato purée and passata and cook, stirring for , adding c46 base sauce if needed to prevent drying.
- 6
Add the c41 pre-cooked chicken, green pepper, 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.
- 7
Serve with rice and garnish with a little freshly chopped coriander.