Chicken Mudhi
A classic British Indian Restaurant chicken mudhi 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
- 2 tbspn oil
- 1 clove
- 50 gm onion (prepared weight)
- ¼ tspn black mustard seeds
- ½ tspn garlic (crushed)
- ¼ tspn black pepper
- 1½ tspn ground coriander
- ½ - 1 tspn chilli powder (to taste)
- ¼ tspn ground cumin
- 300 ml c46 curry base sauce (see note 1)
- ¼ tspn turmeric
- 1 portion g2 pre-cooked chicken
- ¼ tspn fenugreek
- ¼ tspn salt
- ¼ tspn fennel seeds
- 20 gm creamed coconut
Method
- 1
Slice the onion.
- 2
Crush the garlic and mix with a little water to make a thin paste.
- 3
Crush the fennel seeds, clove and black mustard seeds to a fine powder in a pestle and mortar.
- 4
Grate, or finely chop, the creamed coconut.
- 5
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 6
Add the garlic paste and cook, stirring, for .
- 7
Add the ground coriander, ground cumin, turmeric, fenugreek, ground fennel seeds, ground clove, ground black mustard seeds, black pepper and chilli powder and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 8
Add the chicken, salt 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 stir in the creamed coconut and heat through for .
- 10
Serve with rice and garnish with a little freshly chopped coriander.