Chicken Montajan
A takeaway-style chicken montajan 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
- 2 tbspn oil
- ½ tspn fennel seeds
- 30 gm onion (prepared weight)
- ¼ tspn ground mace (see note 1 for alternative)
- 1 star anise
- ¼ tspn turmeric
- ½ tspn ginger (grated)
- 300 ml c46 curry base sauce (see note 2)
- ½ tspn garlic (crushed)
- 2 tspn tomato purée
- 1 tspn poppy seeds
- 1 portion g2 pre-cooked chicken
- ½ tspn ground coriander
- ¼ tspn salt
- ½ tspn ground cumin
- 10 gm sultanas
- ½ tspn chilli powder
Method
- 1
Slice the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Using a pestle and mortar, lightly crush the poppy and fennel seeds.
- 4
Heat the oil in a suitable pan and fry the onion and star anise, stirring regularly, for .
- 5
Add the ginger/garlic paste and cook, stirring, for .
- 6
Stir in the poppy seed, ground coriander, ground cumin, chilli powder, fennel seed, mace and turmeric 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 , adding a little more c46 base sauce if needed.
- 8
Add the c41 pre-cooked chicken, salt, sultanas and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 9
Reduce the heat and cook, stirring regularly, for .
- 10
Serve with rice and optionally garnish with a little freshly chopped coriander.