Chicken Nagaland
A classic British Indian Restaurant chicken nagaland 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
- 10 gm green chillies
- 2 tspn tomato purée
- 4 cl garlic
- 1 portion g2 pre-cooked chicken
- 1 tspn chilli powder
- ½ tspn salt
Method
- 1
Roughly chop the green chilli (seeds in or out depending on your heat tolerance).
- 2
Crush the garlic and mix with a little water to make a paste.
- 3
Add the oil to a suitable pan and cook the green chilli, stirring regularly, for .
- 4
Add the garlic and cook, stirring, for ½ min .
- 5
Add the chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 6
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain your sauce consistency.
- 8
Serve with rice and garnish with a little freshly chopped coriander.