Chicken Dopiaza
A takeaway-style chicken dopiaza 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
- 1 g2 pre-cooked chicken breast
- ½ tspn ground cumin
- 2 tbspn oil
- ½ tspn ground coriander
- 300 ml c46 curry base sauce (see note 1)
- ¼ tspn fenugreek powder
- 100 gm onion (prepared weight)
- ¼ tspn salt
- ½ tspn hot chilli powder
- ½ tspn garam masala
- ¼ tspn ground cinnamon
Method
- 1
Slice the onion into rings.
- 2
Heat the oil in a suitable pan and cook the onions, stirring frequently, for .
- 3
Stir in the chilli powder, cinnamon, cumin, ground coriander and fenugreek and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 4
Add the chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as required to maintain the required sauce consistency.
- 5
Stir in the garam masala and cook, stirring regularly, for , adding c46 base sauce as required to maintain the required sauce consistency.
- 6
Serve with rice and garnish with freshly chopped coriander.