Chicken Malayan
A classic British Indian Restaurant chicken malayan 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
- 1 tbspn oil
- ¼ tspn salt
- 1 portion g2 malayan spice mix
- 20 gm creamed coconut block
- ½ tspn hot chilli powder
- 3 tbspn yogurt
- 300 ml c46 curry base sauce (see note 1)
- 50 ml mango pulp (see note 2)
- 1 portion g2 pre-cooked chicken
- 50 - 70 gm mango slices (optional) (see note 3)
Method
- 1
Grate the creamed coconut block.
- 2
Heat the oil in a wok or heavy pan and cook the c41 malayan spice mix and chilli powder for ½ min , adding some c46 base sauce if needed to prevent drying and burning.
- 3
Add 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying.
- 4
Add the chicken, salt, and 80 ml of c46 base sauce and cook, stirring regularly, for 3 to , gradually adding c46 base sauce and cooking until the sauce consistency is dryish.
- 5
Reduce the heat and stir in the coconut and optionally the mango slices and cook for .
- 6
Stir in the yogurt and cook for .
- 7
Turn the heat to low, stir in the mango pulp, heat through and serve immediately.
- 8
Serve with rice and optionally garnish with a little freshly chopped coriander.