Chicken Balti
A takeaway-style chicken balti 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
- 1 tspn tomato purée
- 40 gm onion (prepared weight)
- 1 portion g2 pre-cooked chicken
- 1 tspn garlic (crushed)
- ¼ tspn salt
- 1 tspn chilli powder
- 30 gm yellow pepper (see note 2)
- 300 ml c46 curry base sauce (see note 1)
- 1 fresh tomato
- 1 tbspn c46 balti paste
- 1 - 2 tbspn freshly chopped coriander
Method
- 1
Thinly slice the onion.
- 2
Crush the garlic and mix with a little water to make a thin paste.
- 3
Deseed and thinly slice the yellow pepper.
- 4
Slice the tomato into wedges.
- 5
Roughly chop the fresh coriander.
- 6
Heat the oil in a suitable pan and cook the onion, stirring regularly, for .
- 7
Stir in the garlic and cook, stirring, for about .
- 8
Stir in the chilli powder and cook, stirring, for adding a little c46 base sauce if needed to prevent drying and burning.
- 9
Stir in the c46 balti paste, tomato purée, and 40 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying.
- 10
Stir in the c41 pre-cooked chicken, 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.
- 11
Add the yellow pepper, sliced tomato and fresh coriander and cook, stirring occasionally, for , adding a little c46 base sauce as needed to maintain the desired sauce consistency
- 12
Serve with rice and garnish with freshly chopped coriander.