Chicken Savoury
A classic British Indian Restaurant chicken savoury 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
- 50 gm onion (prepared weight)
- ¼ tspn ajwain - optional but recommended (see note 2)
- 1 tspn ginger (grated)
- 300 ml c46 curry base sauce (see note 3)
- 1 tspn garlic (crushed)
- 1 tbspn tomato purée
- 1 tspn chilli powder
- 1 portion g2 pre-cooked chicken
- 1 tspn ground coriander
- 1 tspn (level) marmite (yeast extract)
- 1 tspn methi (see note 1)
- 60 gm tinned chickpeas
- ½ tspn ground cumin
- 2 tspn lemon juice
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
Mix the marmite with just a little hot water and stir to combine.
- 4
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 5
Add the ginger/garlic paste and cook, stirring, for .
- 6
Add the chilli powder, ground coriander, methi, ground cumin, turmeric and, optionally, the ajwain and cook, stirring, for adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for .
- 8
Add the c41 pre-cooked chicken, marmite and 80 ml of c46 base sauce and cook, stirring regularly, for adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Stir in the chickpeas and cook, stirring regularly, for to heat through, adding c46 base sauce as needed.
- 10
Stir in the lemon juice.
- 11
Serve with rice and garnish with a little freshly chopped coriander.