Chicken Bengali
Restaurant-quality chicken bengali 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
- 1 tbspn oil
- 1 portion g2 pre-cooked chicken
- 50 gm onion (prepared weight)
- ¼ tspn salt
- 300 ml c46 curry base sauce (see note 1)
- 200 gm potato (prepared weight)
- 1 tspn tomato purée
- 4cm x 2cm x 3cm piece of tamarind block (see note 2)
- 1½ tspn hot chilli powder
- ½ tspn garam masala
- ¾ tspn turmeric
- 1 tspn sugar
- ¼ heaped tspn ground cumin
- 1 tbspn fresh coriander
- ¼ heaped tspn ground coriander
- 1 tspn red chilli
Method
- 1
Chop the onion.
- 2
De-seed and finely chop the red chilli.
- 3
Break up the tamarind and put in a small bowl. Just cover with a little boiling water and mash slightly to submerge and leave for . Then press through a sieve to remove any seeds - 1 tbspn of juice required. (This may require a bit of experience).
- 4
Peel the potato and cut into 1 cm cubes. Boil in salted water until just cooked, drain, sprinkle with a little salt and allow to dry.
- 5
Fry the potato until nice and brown in a little oil, then tip onto kitchen paper, dust with a little salt and reserve.
- 6
Chop the fresh coriander.