Chicken Lime Achari
A classic British Indian Restaurant chicken lime achari made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 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 2)
- 50 gm onions (prepared weight)
- 2 tspn tomato purée
- 1 tspn ground coriander
- 1 portion g2 pre-cooked chicken
- ½ tspn chilli powder
- 1 heaped tspn lime pickle (chopped) (see note 3)
- ½ tspn ground cumin
- 1 heaped tspn mixed pickle (chopped) (see note 4)
- ½ tspn turmeric
- 30 gm green pepper
- ½ tspn methi (see note 1)
- ¼ tspn salt
Method
- 1
Finely chop the onion.
- 2
De-seed and finely slice the green pepper into about 2 cm lengths.
- 3
Chop the lime pickle to reduce the chunks as much as possible, removing any hard pieces.
- 4
Chop the mixed pickle to reduce the chunks as much as possible, removing any hard pieces.
- 5
Heat the oil in a suitable pan and fry, stirring regularly, the onion for .
- 6
Stir in the ground coriander, chilli powder, ground cumin, turmeric and methi and cook, stirring regularly, for , adding a little c46 base sauce if 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.
- 8
Stir in the c41 pre-cooked chicken, lime pickle, mixed pickle, green pepper, 80 ml of c46 base sauce and the salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Serve with rice and garnish with a little freshly chopped coriander.