Chicken Hyderabad
Restaurant-quality chicken hyderabad 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
- 2 tbspn oil
- 2 tspn tomato purée
- 30 gm onions (prepared weight)
- 1 portion g2 pre-cooked chicken
- 1 portion g2 hyderabad spice mix
- ¼ tspn salt
- ½ tspn chilli powder
- 1 tspn ground coriander
- 300 ml c46 curry base sauce (see note 1)
- 20 gm creamed coconut block
Method
- 1
Slice the onion.
- 2
Grate or chop the creamed coconut block.
- 3
Heat the oil in a suitable pan and fry the onions, stirring regularly, for .
- 4
Add the c41 hyderabad spice mix and chilli powder and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 5
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring regularly, for , adding a little more c46 base sauce as needed to prevent drying.
- 6
Add the 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.
- 7
Stir in the ground coriander and coconut and cook, stirring, for adding c46 base sauce as needed to maintain the desired consistency.
- 8
Serve with rice and garnish with a little freshly chopped coriander.