Chicken Fiazee
A takeaway-style chicken fiazee 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
- 2 tbspn oil
- ¼ tspn cardamom powder (or equivalent crushed seeds)
- ½ tspn ginger (grated)
- 300 ml c46 curry base sauce (see note 1)
- ½ tspn garlic (crushed)
- 2 tspn tomato purée
- ½ tspn chilli powder
- 1 portion g2 pre-cooked chicken
- ½ tspn ground coriander
- 1 tspn red chilli (roughly chopped)
- ½ tspn ground cumin
- 4 - 6 pickled onions (see note 2)
- ¼ tspn turmeric
- ¼ tspn salt
- ¼ tspn ground cinnamon
- 1 tbspn fresh coriander
- ¼ tspn fenugreek powder
Method
- 1
Chop the pickled onions into quarters.
- 2
Grate the ginger, crush the garlic, and mix together with a little water to make a paste.
- 3
Roughly chop the red chilli.
- 4
Chop the fresh coriander.
- 5
Heat the oil in a suitable pan and fry the ginger/garlic paste, stirring, for about .
- 6
Add the chilli powder, ground coriander, ground cumin, turmeric, ground cinnamon, fenugreek powder and cardamom powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little more c46 base sauce if needed to prevent drying.
- 8
Add the c41 pre-cooked chicken, red chilli, pickled onions, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desire sauce consistency.
- 9
Reduce the heat and add the fresh coriander and cook, stirring regularly, for .
- 10
Serve with rice and garnish with a little freshly chopped coriander.