Chicken Maharashtra
Restaurant-quality chicken maharashtra 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 chilli powder
- 100 gm onion (prepared weight)
- ¼ tspn turmeric
- 5 gm ginger
- 300 ml c46 curry base sauce (see note 2)
- 5 gm garlic
- 2 tspn tomato purée
- 2 tspn coconut flour (see note 1)
- 1 portion g2 pre-cooked chicken
- 1 tspn ground coriander
- ¼ tspn salt
- ½ tspn ground cumin
- 1 tspn green chilli (chopped)
- ½ tspn garam masala
- 100 gm potato
- 15 gm creamed coconut
Method
- 1
Peel the potatoes and cut into about 1 inch cubes, add to salted boiling water, and cook for about or until cooked. (Optionally the onions can be cooked with 50 gm sliced onion, 5 gm chopped ginger, 5 gm chopped garlic, 1 tspn coriander, 1 tspn cumin and ½ tspn turmeric to add a little more flavour.)
- 2
Chop the onion.
- 3
Using a suitable food processor capable of handling small quantities, process the ginger, garlic and 50 gm of the onion with a little water (2 tbspn) to make a paste.
- 4
De-seed and chop the green chilli.
- 5
Grate, or finely chop, the creamed coconut.
- 6
Heat the oil in a suitable pan and fry the remaining 50 gm of the chopped onion, stirring regularly, for .
- 7
Add the onion/ginger/garlic paste and cook, stirring, for . WARNING: With a very hot pan a major pan flame will be produced - so BEWARE
- 8
Add the coconut flour, ground coriander, ground cumin, garam masala, chilli powder and turmeric and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 9
Stir in 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.
- 10
Add the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 11
Stir in the green chilli and potato and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 12
Reduce the heat and stir in the creamed coconut and heat through for .
- 13
Serve with rice and garnish with a little freshly chopped coriander.