Chicken Madras
A takeaway-style chicken madras 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
- 2 tbspn oil
- 300 ml c46 curry base sauce (see note 2)
- ½ tspn ginger (grated)
- 2 tspn tomato purée
- ½ tspn garlic (crushed)
- 1 portion of g2 pre-cooked chicken
- 1 tspn chilli powder
- ¼ tspn salt
- 3 tspn g2 spice mix
- 1 tbspn freshly chopped coriander
- ½ tspn methi (see note 1)
- 2 tspn lemon juice
Method
- 1
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 2
Chop the fresh coriander.
- 3
Heat the oil in a suitable pan and cook the ginger/garlic paste, stirring, for about .
- 4
Add the chilli powder, c41 spice mix and methi and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 5
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.
- 6
Add the c41 pre-cooked chicken, 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.
- 7
Add the chopped coriander and cook for adding c46 base sauce as needed to maintain the desired sauce consistency.
- 8
Reduce the heat, stir in the lemon juice and cook for .
- 9
Serve with rice and garnish with a little freshly chopped coriander.