Chicken Masala
A takeaway-style chicken masala 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
- 1 portion g2 pre-cooked chicken
- ¼ green pepper
- 1 tbspn oil
- ¼ tspn salt
- 300 ml c46 curry base sauce
- 2 tspn tomato purée
- 1½ tspn g2 garam spice mix
- 1 tbspn fresh coriander
- 1½ tspn hot chilli powder
Method
- 1
Deseed and chop the green pepper.
- 2
Chop the coriander.
- 3
Heat a suitable pan over a high heat and cook the c41 garam spice mix and chilli powder for 15 - , do not burn.
- 4
Stir in the green pepper, salt and 40 ml of c46 base sauce and cook, stirring regularly, for , adding more c46 base sauce if needed.
- 5
Add the tomato purée and stir, using the back of the chefs spoon, for , adding more c46 base sauce if needed to prevent drying and burning.
- 6
Stir in the chicken and 80 ml of c46 base sauce and cook, stirring regularly, for 3 or , adding more c46 base sauce as needed to maintain the required sauce consistency.
- 7
Turn heat to low, stir in the coriander and leave for .
- 8
Serve with rice and garnish with a little freshly chopped coriander.