Chicken Anacha
Restaurant-quality chicken anacha using the BIR method — deep flavour from base sauce, cooked to order in 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 tbspn oil
- 1 tbspn tomato purée
- 50 gm green pepper
- ½ tspn mango pickle (see note 3)
- 1 tspn g2 sindhi spice mix
- 1 portion g2 pre-cooked chicken tikka
- 1 tspn anardana powder (see note 1)
- ¼ tspn salt
- ½ tspn ground coriander
- 1 tbspn fresh coriander
- ¼ - ½ tspn chilli powder to taste
- 2 tbspn yogurt
- 300 ml c46 curry base sauce (see note 2)
- 2 tspn lemon juice
Method
- 1
Finely slice 25 gm of the green pepper and cut into about 1" lengths.
- 2
Chop the remaining 25 gm of green pepper into about ½" squares.
- 3
Finely chop the mango pickle to reduce any large pieces to a paste.
- 4
Chop the fresh coriander.
- 5
Heat the oil in a suitable pan fry the thinly sliced green pepper, stirring regularly, for .
- 6
Stir in the c41 sindhi spice mix, anardana powder, ground coriander and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée, mango pickle and 40 ml of c46 base sauce and cook, stirring, for adding c46 base sauce as needed to prevent drying.
- 8
Stir in the c41 pre-cooked chicken tikka, the remaining green pepper (squares), salt and 80 ml c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Reduce the heat and stir in the fresh coriander, yogurt and lemon juice and cook for .
- 10
Serve with rice and garnish with a little freshly chopped coriander.