Chicken Nashidar
A classic British Indian Restaurant chicken nashidar 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
- 1 tbspn oil
- 1 tspn red chilli
- 1 tspn g2 spice mix (see note 1)
- 50 gm button mushrooms
- ½ tspn hot chilli powder
- 50 gm sweetcorn
- 1 tbspn brandy
- ¼ tspn salt
- 300 ml c46 curry base sauce (see note 2)
- 1 portion g2 pre-cooked chicken
Method
- 1
De-seed (if prefer less heat) and chop the red chilli.
- 2
Chop the mushrooms.
- 3
Drain the sweetcorn (if using tinned), or defrost (if using frozen).
- 4
Heat the oil in a suitable pan and cook the c41 spice mix and chilli powder, stirring, for ½ min , adding a little c46 base sauce if needed to prevent drying and burning.
- 5
Add 40 ml of c46 base sauce and cook, stirring regularly, for , adding more c46 base sauce as needed to prevent drying.
- 6
Add the red chilli, mushrooms, sweetcorn, salt and 40 ml of c46 base sauce and cook, stirring regularly, for , adding more c46 base sauce as needed to prevent drying.
- 7
Add the chicken and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain your desired sauce consistency.
- 8
Add the brandy and cook, stirring regularly, for ½ min .
- 9
Serve with rice and garnish with a little freshly chopped coriander.