Chicken Piri Piri
A classic British Indian Restaurant chicken piri piri 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
- 2 tbspn oil
- ½ tspn turmeric
- 30 gm onion (prepared weight)
- 1 tspn chilli powder
- 30 gm red chilli
- 300 ml c46 curry base sauce (see note 1)
- 30 gm red pepper
- 1 tbspn piri piri marinade ( see pre-cooking the piri piri chicken - next line )
- 1 tspn ground cumin
- 1 portion pre-cooked piri piri chicken
- 1 tspn g2 curry powder
Method
- 1
Chop the onion.
- 2
De-seed (or not if you prefer) the red chilli and roughly chop.
- 3
De-seed the red pepper and cut into approx 1 inch long strips.
- 4
Heat the oil in a suitable pan and cook the onions, red chilli and red pepper, stirring regularly, for .
- 5
Add the ground cumin, c41 curry powder, turmeric and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 6
Add the 'piri piri marinade' and 40 ml of c46 base sauce and cook, stirring regularly, for , adding a little c46 base sauce if needed to prevent drying.
- 7
Add the 'pre-cooked chicken piri piri' 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
Serve with rice and garnish with a little freshly chopped coriander.