Chicken Kerala
A takeaway-style chicken kerala 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
- 1 - 2 tbspn oil
- ½ tspn chilli powder
- 50 gm onion (prepared weight)
- ½ tspn g2 curry powder
- ¼ tspn black mustard seeds
- ¼ tspn ground cumin
- 5 dried curry leaves (optional)
- 300 ml c46 curry base sauce (see note 1)
- ½ tspn ginger
- 1 portion g2 pre-cooked chicken or g2 pre-cooked chicken tikka
- 1 tspn garlic
- ¼ tspn salt
- 15 - 20 gm creamed coconut block (or to taste)
Method
- 1
Slice the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Break the coconut block into small pieces.
- 4
Heat the oil in a suitable pan and fry, stirring regularly, the onion, mustard seeds and curry leaves for .
- 5
Stir in the ginger/garlic paste and cook, stirring, for about .
- 6
Add the chilli powder, c41 curry powder and ground cumin and cook, stirring, for about , adding a little c46 base sauce as needed to prevent drying and burning.
- 7
Add the c41 pre-cooked chicken, salt and 160 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 8
Reduce the heat and stir in the coconut until melted and cook for .
- 9
Serve with rice.