Chicken Chaman
A takeaway-style chicken chaman 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
- 30 gm spinach (prepared weight)
- ¼ tspn garam masala
- 20 gm fenugreek (prepared weight) (see note 1)
- ¼ tspn nutmeg
- 2 tbspn oil
- ½ tspn chilli powder
- 50 gm onions (prepared weight)
- 300 ml c46 curry base sauce (see note 2)
- 10 gm garlic (crushed)
- 2 tspn tomato purée
- 1 tspn ground coriander
- 1 portion g2 pre-cooked chicken
- 1 tspn black pepper
- ¼ tspn salt
- ½ tspn ground cumin
- 2 tspn lemon juice
- ¼ tspn turmeric
Method
- 1
Wash the spinach (if needed) and roughly chop.
- 2
Remove any woody stalks from the fenugreek, wash and roughly chop.
- 3
Add some hot water to a wok, over a medium flame, add the spinach and fenugreek and sauté for , then blend to a smooth paste, adding a little water if needed. This smallish quantity can be quite difficult to blend and it is perhaps best done with a stick blender. It should produce about 80 ml of smooth green paste .
- 4
Chop the onion.
- 5
Crush the garlic and mix with a little water to make a thin paste.
- 6
Heat the oil in a suitable pan and cook the onions, stirring regularly, for .
- 7
Add the garlic paste and cook, stirring, for .
- 8
Add the ground coriander, black pepper, ground cumin, turmeric, garam masala, nutmeg and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 9
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying.
- 10
Add the 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
Reduce the heat and stir in the green sauce and cook, stirring regularly, for .
- 12
Stir in the lemon juice and heat through for .
- 13
Serve with rice and garnish with a little freshly chopped coriander.