Chicken Naridal
A takeaway-style chicken naridal 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
- 300 ml c46 curry base sauce (see note 2)
- 50 gm yellow or red or orange bell pepper
- 1 tbspn tomato purée
- ½ tspn ground cinnamon
- 1 portion g2 pre-cooked chicken tikka
- ½ tspn powdered cardamom (see note 1)
- ¼ tspn salt
- ½ tspn turmeric
- 40 gm creamed coconut
- ½ tspn ground coriander
- 1 tspn evaporated milk
- ½ tspn ground cumin
- 2 tspn mango chutney
- ½ tspn chilli powder
- 2 tspn lemon juice
Method
- 1
Thinly slice the pepper into strips and cut into about 1 inch lengths.
- 2
If necessary split green cardamom pods, remove sufficient seeds to make ½ tspn and grind to a powder in a pestle and mortar.
- 3
Chop the creamed coconut into small pieces.
- 4
Heat oil in a suitable pan and fry ½ (half) of the pepper, stirring, for .
- 5
Stir in the ground cinnamon, cardamom powder, turmeric, ground coriander, ground cumin and chilli powder and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 6
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding c46 base sauce as needed to prevent drying.
- 7
Add the c41 pre-cooked chicken tikka, remaining pepper, 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.
- 8
Lower the heat and add the creamed coconut, evaporated milk, mango chutney and lemon juice and cook, stirring for .
- 9
Serve with rice and garnish with a little freshly chopped coriander.