Chicken Chettinad
Restaurant-quality chicken chettinad 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
- 2 tbspn oil
- ¼ tspn turmeric
- small handful of curry leaves
- 300 ml c46 curry base sauce (see note 1)
- 25 gm onion (prepared weight)
- 1 portion g2 chettinad garam masala paste
- 1 tomato
- 1 portion g2 pre-cooked chicken
- ¼ tspn ginger (grated)
- ¼ tspn salt
- ¼ tspn garlic (crushed)
- 1 tspn ground coriander
- ½ - 1 tspn chilli powder (to taste)
- 2 tspn lime juice
- ¼ tspn paprika
Method
- 1
Chop the onion.
- 2
Cut the tomato in half.
- 3
Chop one half of the tomato into small pieces (1) and the other half into 4 pieces (2).
- 4
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
- 5
Heat the oil in a suitable pan then add the curry leaves and fry for a few seconds.
- 6
Add the onion and fry, stirring regularly, for .
- 7
Add the small tomato pieces (1) and cook, stirring regularly for .
- 8
Add the ginger/garlic paste and cook, stirring, for .
- 9
Add the chilli powder, paprika and turmeric, and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 10
Add the c41 chettinad garam masala and 40 ml of c46 base sauce and cook, stirring regularly, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 11
Add the c41 pre-cooked chicken, salt, ground coriander and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 12
Reduce the heat, stir in the chopped tomato (2) and lime juice, and heat through for .
- 13
Serve with rice and optionally garnish with freshly chopped coriander and a little freshly sliced or chopped tomato.