Chicken Hariyali
Restaurant-quality chicken hariyali 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
- 20 gm fresh coriander
- 2 tbspn oil
- 20 gm fresh fenugreek (see note 1)
- 2 tspn g2 dhansak spice mix
- 10 gm fresh mint
- 1 tspn chilli powder
- 1 tspn green chilli
- ¼ tspn turmeric
- 20 gm green pepper
- 300 ml c46 curry base sauce (see note 2)
- 1 tbspn lime juice
- ¼ tspn salt
- 1 tspn ginger
- 1 portion g2 pre-cooked chicken
- 1 tspn garlic
Method
- 1
Roughly chop the fresh coriander, fresh fenugreek and fresh mint (the mint leaves must be removed from the stalks).
- 2
De-seed and roughly chop the green chilli.
- 3
De-seed and roughly chop the green pepper.
- 4
Using a food processor (or similar), blend together the fresh coriander, fresh fenugreek, fresh mint, green chilli, green pepper and lime juice, using a little water as needed, to make a green paste.
- 5
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 6
Heat the oil in a suitable pan and cook the c41 dhansak spice mix, chilli powder and turmeric, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Stir in the ginger/garlic paste and cook, stirring, for .
- 8
Stir in the green paste and salt and cook, stirring regularly, for , adding c46 base sauce if needed to maintain the desired sauce consistency.
- 9
Stir in the c41 pre-cooked chicken 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
Serve with rice and garnish with a little, freshly chopped coriander.