Chicken Bhuna
A classic British Indian Restaurant chicken bhuna made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 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 tspn chilli powder
- 50 gm onion (prepared weight)
- ½ tspn garam masala
- 1 tspn green chilli (chopped)
- ½ tspn cardamom powder
- 50 gm green pepper
- 300 ml c46 curry base sauce (see note 2)
- 1 tspn ginger (chopped)
- 1 tbspn tomato purée
- 1 tspn garlic (chopped)
- 1 portion g2 pre-cooked chicken
- 2 tspn g2 curry powder (see note 1)
- ¼ tspn salt
- 1 tspn ground coriander
- 1 small/medium tomato
Method
- 1
Chop the onion.
- 2
De-seed and chop the green chilli.
- 3
De-seed the green pepper and chop into about 1 inch squares.
- 4
Grate the ginger and crush the garlic and mix with a little water to make a paste.
- 5
Chop the tomato into 8 pieces.
- 6
Heat the oil in a pan and cook, stirring regularly, the onions, green chilli and green pepper for .
- 7
Add the ginger/garlic paste and cook, stirring, for .
- 8
Add the c41 curry powder, chilli powder, ground coriander, garam masala and cardamom powder and cook, stirring, for , adding c46 base sauce if needed to prevent drying and burning.
- 9
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for .
- 10
Add the c41 pre-cooked chicken, salt, fresh tomato and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency although the final dish should be dryish.
- 11
Serve with rice and garnish with a little freshly chopped coriander.