Chicken Naranfi
A classic British Indian Restaurant chicken naranfi 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
- ½ tspn instant coffee granules/powder
- 50 gm onion (prepared weight)
- 300 ml c46 curry base sauce (see note 3)
- ¼ tspn black mustard seeds
- 1 tbspn tomato purée
- ½ tspn ginger (grated)
- 1 portion g2 pre-cooked chicken
- ½ tspn garlic (crushed)
- ½ tspn chilli pickle
- 1 tspn g2 curry powder (see note 1)
- ¼ tspn salt
- ½ tspn chilli powder
- 1 orange
- ½ tspn methi (see note 2)
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Chop the chilli pickle to make a smooth paste so there are no large pieces of chilli.
- 4
Juice and zest ½ of the orange and reserve the juice and zest. The other unused ½ orange can be covered and refrigerated for later use.
- 5
Heat the oil in a suitable pan and fry the onion and mustard seeds, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring, for about .
- 7
Add the c41 curry powder, chilli powder, methi and coffee and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little more c46 base sauce if needed to prevent drying.
- 9
Add the c41 pre-cooked chicken, chilli pickle, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Reduce the heat and add 2 tbspn of orange juice and 1 tspn of orange zest and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 11
Serve with rice and garnish with a little freshly chopped coriander and (optionally) a little freshly chopped mint and a little orange zest.