Chicken Country Captain
A classic British Indian Restaurant chicken country captain 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
- ¼ tspn ground coriander
- 50 gm onion (prepared weight)
- ¼ tspn ground cumin
- 50 gm red pepper (prepared weight)
- 300 ml c46 curry base sauce (see note 2)
- 2 tspn red or green chilli (chopped)
- 1 tspn tomato purée (see note 3)
- ½ tspn chilli powder
- 1 portion g2 pre-cooked chicken
- ½ tspn fenugreek powder
- ¼ tspn salt
- ½ tspn fennel seeds
- 1 tbspn tamarind juice
Method
- 1
Break the tamarind block into enough small pieces to make 1 heaped tbspn (about 12 gm), soak in boiling water for at least , then press through a sieve to remove any debris and reserve the juice.
- 2
Chop the onion.
- 3
Deseed and finely chop the chilli.
- 4
Deseed and roughly chop the red pepper.
- 5
Grind the fennel seeds to a powder in a pestle and mortar
- 6
Heat the oil in a suitable pan and cook the onion, red pepper and red/green chilli, stirring regularly, for .
- 7
Stir in the chilli powder, fenugreek, ground fennel, ground coriander and ground cumin and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for .
- 9
Add the c41 pre-cooked 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.
- 10
Reduce the heat and stir in the tamarind juice and cook for .
- 11
Serve with rice and garnish with some freshly chopped coriander.