Chicken Khumani
Restaurant-quality chicken khumani 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
- 300 ml c46 curry base sauce (see note 1)
- 50 gm onion (prepared weight)
- 1 tbspn tomato purée
- ½ tspn ginger (grated)
- 1 portion g2 pre-cooked chicken
- ½ tspn garlic (crushed)
- ¼ tspn salt
- 1 tspn ground coriander
- 30 gm dried apricots (ready to eat)
- 1 tspn garam masala
- 2 tspn white wine or cider vinegar
- ½ tspn ground cumin
- ½ tspn sugar
- ¼ tspn turmeric
- 1 tbspn double cream (or to taste)
- ½ tspn chilli powder
- 1 tbspn fresh coriander
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
- 3
Cut the apricots into 2 or 3 pieces.
- 4
Chop the fresh coriander.
- 5
Heat the oil in a suitable pan and cook the onions, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring, for .
- 7
Add the ground coriander, garam masala, ground cumin, turmeric and chilli 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 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
Reduce the heat and stir in the apricots, vinegar, sugar, cream and chopped coriander and cook, stirring regularly for , adding a little c46 base sauce if needed to maintain the desired sauce consistency.
- 11
Serve with rice and garnish with some freshly chopped coriander.