Chicken Kolhapuri
Restaurant-quality chicken kolhapuri 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
- ½ tspn poppy seeds
- 60 gm onion (prepared weight)
- ¼ tspn garam masala
- 1 tspn ginger
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn garlic
- 1 tspn tomato purée
- 1 tspn chilli powder
- 1 portion g2 pre-cooked chicken or tikka
- ½ tspn ground coriander
- 2 tbspn desiccated coconut
- ½ tspn ground cumin
- ¼ tspn salt
- ½ tspn turmeric
- 1 tbspn lime juice
- ½ tspn black mustard seeds
- 3 tbspn yogurt
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Dry roast the desiccated coconut until golden brown.
- 4
Heat the oil in a suitable pan and cook the onion, stirring regularly, for .
- 5
Add the ginger/garlic paste and cook, stirring, for .
- 6
Add the chilli powder, ground coriander, ground cumin, turmeric, mustard seeds, poppy seeds and garam masala and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 7
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding c46 base sauce as needed to prevent drying and burning.
- 8
Add the c41 pre-cooked chicken, toasted coconut, 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.
- 9
Reduce the heat and stir in the lime juice and yogurt and cook, stirring, for .
- 10
Serve with rice and garnish with a little freshly chopped coriander.