Chicken Meghalaya
A classic British Indian Restaurant chicken meghalaya 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
- ... Continued
- 2 - 3 tbspn oil
- 300 ml c46 curry base sauce (see note 1)
- 100 gm onions (prepared weight)
- 1 portion g2 pre-cooked chicken
- 15 gm red chilli
- 10 gm black sesame seeds (see note 2)
- 15 gm green chilli
- 1 tspn salt
- 1½ tspn ginger (grated)
- ½ tspn sugar
- 1½ tspn garlic (crushed)
- ¼ tspn garam masala
- 2 tspn tomato purée
Method
- 1
Thinly slice the onion.
- 2
Dry roast the sesame seeds until slight aroma arises, allow to cool, and blitz to a powder, then mix with a little oil to make a paste.
- 3
Roughly chop the red and green chillies (seeds in or out depending on your heat tolerance).
- 4
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 5
Heat the oil in a suitable pan and cook the onions, red chilli and green chilli, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring, for ½ min .
- 7
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring regularly, for .
- 8
Add the c41 pre-cooked chicken, black sesame paste, 80 ml of c46 base sauce, sugar and salt and cook, stirring regularly, for , adding c46 base sauce as required to maintain your preferred sauce consistency.
- 9
Stir in the garam masala and cook, stirring regularly, for , adding c46 base sauce as required to maintain your preferred sauce consistency.
- 10
Serve with rice and garnish with a little freshly chopped coriander.