Chicken Kodu
A takeaway-style chicken kodu 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 tbspn oil
- ¼ tspn fenugreek
- 50 gm onion (prepared weight)
- 1 portion g2 pre-cooked chicken tikka
- ½ tspn fennel seeds
- 300 ml c46 curry base sauce (see note 2)
- ½ tspn chilli powder
- ¼ tspn salt
- ¼ tspn ground coriander
- 75 gm butternut squash (prepared weight)
- ¼ tspn cinnamon
Method
- 1
Preheat the oven to 190°C.
- 2
Prepare the butternut squash by cutting off what you need and, (do not remove the skin) chop into approx 1 inch cubes, removing any seeds, if there are any, in the portion you are using. (see notes 1)
- 3
Lightly oil a baking tray and place the butternut squash pieces, skin down, onto the tray. Sprinkle a little curry powder onto each piece of squash. Place a small piece of butter onto each piece of squash and roast in the heated oven for .
- 4
Chop the onion.
- 5
Crush the fennel seeds to a powder in a pestle and mortar.
- 6
Heat the oil in a suitable pan and cook the onion for .
- 7
Add the ground fennel, chilli powder, ground coriander, cinnamon and fenugreek and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the c41 pre-cooked chicken tikka, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain your preferred sauce consistency.
- 9
Add the roasted butternut squash and cook, stirring frequently, for , adding c46 base sauce as needed to maintain your preferred sauce consistency.
- 10
Serve with rice and garnish with a little freshly chopped coriander.