Chicken Forash
A takeaway-style chicken forash 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 paprika
- 30 gm onion (prepared weight)
- 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 ground coriander
- 1 portion g2 pre-cooked chicken
- ½ tspn ground cumin
- ¼ tspn salt
- ½ tspn chilli powder
- 60 - 80 gm butter beans
- ¼ tspn turmeric
- 1 tbspn fresh coriander
- ¼ tspn garam masala
Method
- 1
Open the tin of butter beans, drain and set aside (need 60 - 80 gm).
- 2
Slice the onions.
- 3
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 4
Chop the fresh coriander.
- 5
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring, for about .
- 7
Add the ground coriander, ground cumin, chilli powder, turmeric, garam masala, paprika and cardamom powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
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.
- 9
Add the chicken, 80 ml of c46 base sauce, salt and butter beans and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Stir in the fresh coriander and cook, stirring regularly, for .
- 11
Serve with rice and garnish with a little freshly chopped coriander.