Chicken Kaju
Restaurant-quality chicken kaju 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
- 1 tbspn oil
- 10 gm garlic (prepared weight)
- 1 tspn chettinad garam masala paste
- 5 gm ginger (prepared weight)
- 1 tspn ground coriander
- ¼ tspn salt
- ¼ tspn ground cumin
- 300 ml c46 curry base sauce (see note 1)
- ½ tspn chilli powder
- 1 portion g2 pre-cooked chicken
- 60 gm cashew nuts
- 1 tbspn lemon or lime juice
- 60 gm onion (prepared weight)
Method
- 1
Grind 30 gm of cashew nuts with 2 tbspn of water to a fine paste.
- 2
Chop the onion.
- 3
Finely chop the ginger.
- 4
Finely chop the garlic.
- 5
Heat the oil in a suitable pan and fry the onion for .
- 6
Add the ginger and garlic and cook, stirring for .
- 7
Add 1 tspn of chettinad garam masala paste, ground coriander, ground cumin and the chilli powder and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 8
Add 40 ml of c46 base sauce, salt and the cashew nut paste and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 9
Add the 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
Reduce the heat and add the remaining 30 gm of whole cashew nuts and lemon (or lime) juice and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 11
Serve with rice and optionally garnish with more cashew nuts and a little freshly chopped coriander.