Chicken Balti Passanda
A takeaway-style chicken balti passanda 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 - ½ tspn chilli powder (to taste)
- 50 gm onion (prepared weight)
- 300 ml c46 curry base sauce (see note 2)
- ½ tspn ginger (grated)
- 1 portion g2 pre-cooked chicken
- ½ tspn garlic (crushed)
- 1 tspn green chilli (chopped)
- ½ tspn garam masala
- ¼ tspn salt
- ¼ tspn ground cumin
- 1 tbspn ground almonds
- ¼ tspn cardamom powder (see note 1)
- 1 tbspn freshly chopped coriander
- ¼ tspn ground cinnamon
- 2 tbspn single cream or greek yogurt
Method
- 1
Finely chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little oil to make a paste.
- 3
De-seed and finely chop the green chilli.
- 4
Finely chop the fresh coriander.
- 5
Heat the oil in a suitable pan and fry, stirring regularly, the onion for .
- 6
Stir in the ginger/garlic paste and cook, stirring, for .
- 7
Stir in the garam masala, ground cumin, cardamom powder, ground cinnamon and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the chicken, green chilli, 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.
- 9
Stir in the ground almonds.
- 10
Reduce the heat and stir in the chopped coriander and yogurt or cream and cook, stirring regularly, for .
- 11
Serve with naan (or rice if you prefer) and garnish with a little freshly chopped coriander.