Chicken Nobabi
Restaurant-quality chicken nobabi using the BIR method — deep flavour from base sauce, cooked to order in 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 chilli powder
- 40 gm yellow/orange pepper
- ½ tspn garam masala
- 30 gm onion (prepared weight)
- 300 ml c46 curry base sauce (see note 1)
- ½ tspn ginger (grated)
- 1 tspn tomato puree
- ½ tspn garlic (crushed)
- 1 portion g2 pre-cooked chicken
- 1 tspn garlic pickle
- ¾ tspn mango pickle (preferred) or ½ tspn chilli pickle
- 1 tspn ground coriander
- ¼ tspn salt
- 1 tspn ground cumin
- 1 tspn mango chutney
- ½ tspn turmeric
- 20 gm butter
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Deseed the yellow or orange pepper and cut into 1 - 1½ inch squares.
- 4
Finely chop the chilli or mango pickle (removes large pieces of chilli/mango).
- 5
Chop the butter into about 1 cm cubes.
- 6
Heat the oil in a suitable pan and fry the yellow/orange pepper for , stirring regularly.
- 7
Add the onion and fry for , stirring regularly.
- 8
Add the ginger/garlic paste and garlic pickle and cook, stirring, for .
- 9
Stir in the ground coriander, ground cumin, turmeric, chilli powder and garam masala and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 10
Add the tomato puree and 40 ml of c46 base sauce and cook, stirring, for adding c46 base sauce as needed to prevent drying.
- 11
Add the c41 pre-cooked chicken, chilli or mango 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.
- 12
Stir in the mango chutney and butter and cook for .
- 13
Serve with rice and garnish with freshly chopped coriander.