🍛BIR Curries
Chicken Oriya
Restaurant-quality chicken oriya using the BIR method — deep flavour from base sauce, cooked to order in minutes.
20 min
Prep
8 min
Cook
Easy
Difficulty
16
Ingredients
4
Steps
🫕
View sauce recipe →Requires G2Quick & clever — surprisingly authentic
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
Servings
- 2 tbspn mustard oil (see note 1)
- 300 ml c46 curry base sauce (see note 2)
- 100 gm onion (prepared weight)
- 1 tspn tomato purée
- ½ tspn sugar
- 1 portion g2 pre-cooked chicken or tikka
- 1 tspn ginger
- ¼ tspn salt
- 1 tspn garlic
- 80 gm potato (prepared weight)
- 1 tspn chilli powder
- ½ tspn ground cinnamon
- ½ tspn turmeric
- ½ tspn cardamom powder
- ½ tspn garam masala
- 1 tbspn yogurt
Method
- 1
Cut the potato into about ¼ in slices and boil in salted water until just cooked (about ), then drain on kitchen paper.
- 2
Chop the onion.
- 3
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 4
Heat some mustard oil in a frying pan and fry the potato slices until nicely browned.