Chicken Passanda
A takeaway-style chicken passanda 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
- 1 portion g2 pre-cooked chicken
- 2 tbspn passata
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn tomato purée
- 1 tbspn oil
- ¼ tspn salt
- ½ tspn cinnamon
- 45 gm creamed coconut
- ½ tspn cardamom seeds
- 2 tbspn yogurt
- ½ tspn turmeric
- 2 tbspn flaked almonds
- ½ tspn ground coriander
- ½ tspn hot chilli powder
Method
- 1
Grate or chop the creamed coconut into small pieces and mix with 50 ml boiling water to make coconut milk.
- 2
Dry roast the flaked almonds until deep brown but do not burn.
- 3
Split sufficient green cardamom pods and remove the seeds to make ½ tspn and then grind to a powder in a pestle and mortar.
- 4
Heat oil in a suitable heavy pan, over a medium heat, and fry the cinnamon and cardamom until fragrant, max.
- 5
Add the turmeric, coriander and chilli powder and cook, stirring, for .
- 6
Stir in the tomato purée and passata and cook for .
- 7
Add 120 ml of c41 base sauce, salt and cook, stirring regularly, for , adding more c46 base sauce as necessary.
- 8
Add the chicken and c41 base sauce as needed and cook, stirring regularly, for .
- 9
Lower the heat and stir in the coconut milk.
- 10
Gradually stir in the yogurt and cook for .
- 11
Crush in the almonds.
- 12
Serve with rice and garnish with a little freshly chopped coriander.