Chicken Madras Shimla
Restaurant-quality chicken madras shimla 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
- 2 tspn tomato purée
- ½ tspn ginger
- ¼ tspn salt
- ½ tspn garlic
- 1 portion of g2 pre-cooked chicken
- 1 tspn chilli powder
- 1 green chilli
- 1 tspn g2 spice mix
- 1 tbspn freshly chopped coriander
- ½ tspn methi (see note 1)
- 20 gm creamed coconut block
- 300 ml c46 base sauce (see note 2)
- 1 tbspn cream
- 1 tbspn lemon juice
Method
- 1
Grate the ginger, crush the garlic and combine these into a paste with a little water.
- 2
Grate the coconut block.
- 3
Deseed and thinly slice (lengthwise) the green chilli.
- 4
Finely chop the fresh coriander.
- 5
Heat the oil in a wok or heavy pan and cook, stirring, the chilli powder, methi and c41 spice mix for ½ min , adding a little c46 base sauce if needed to prevent drying and burning.
- 6
Stir in the ginger/garlic paste and cook, stirring, for about , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée, 40 ml of c46 base sauce and salt and cook for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 8
Add the chicken, 80 ml of c46 base sauce and green chilli and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Add the chopped coriander and cook for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Reduce the heat, stir in the coconut, cream and lemon juice and cook for .
- 11
Serve with rice and garnish with a little freshly chopped coriander.