Chicken Manipur
Restaurant-quality chicken manipur 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 mustard oil (see note 1)
- 300 ml c46 curry base sauce (see note 2)
- 75 gm onion (prepared weight)
- 2 tspn tomato purée
- ½ tspn ginger (grated)
- 1 portion g2 pre-cooked chicken
- ½ tspn garlic (crushed)
- ¼ tspn salt
- ½ tspn ground coriander (1)
- 75 gm potato (prepared weight)
- ½ tspn ground cumin (1)
- 1 tspn mustard oil (2)
- ½ tspn turmeric (1)
- ½ tspn ground coriander (2)
- ½ tspn chilli powder
- ½ tspn ground cumin (2)
- ¼ tspn cinnamon
- ½ tspn turmeric (2)
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
Grate the ginger, chop the garlic and mix together with a little oil to make a paste.
- 4
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 5
Add the ginger/garlic paste and cook, stirring, for .
- 6
Add the ground coriander (1), ground cumin (1), turmeric (1), chilli powder and ground cinnamon and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for .
- 8
Add the precooked chicken, 80 ml of c46 base sauce and the salt and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 9
Add the potatoes and cook, stirring carefully, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 10
Reduce the heat and stir in the mustard oil (2), ground coriander (2), ground cumin (2) and turmeric (2) and cook for .
- 11
Serve with rice and garnish with a little freshly chopped coriander.