Chicken Chasni
A classic British Indian Restaurant chicken chasni 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
- 1 tbspn oil
- 3 tbspn tomato ketchup
- ½ tspn chilli powder
- ½ tspn dried mint
- ¼ tspn turmeric
- 1 tbspn lemon juice
- 300 ml c46 curry base sauce (see note 1)
- 100 ml evaporated milk (see note 2)
- 1 portion g2 pre-cooked chicken
- 100 ml mango pulp
- ¼ tspn salt
Method
- 1
Over a low to medium flame, heat a suitable pan and cook the chilli powder and turmeric, stirring for .
- 2
Add 80 ml c46 base sauce and cook, stirring regularly, for .
- 3
Add the chicken, 80 ml c46 base sauce and the salt and cook, stirring regularly, for .
- 4
Stir in the tomato ketchup, lemon juice and mint and cook, stirring regularly, for .
- 5
Turn down the heat and stir in the evaporated milk (or cream) and mango pulp and cook for to heat through.