Chicken Shatkora
A classic British Indian Restaurant chicken shatkora 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
- 1 tbspn oil
- ¼ tspn turmeric
- 40 gm onion (prepared weight)
- 1 tspn tomato pureé
- 20 gm pre-cooked shatkora
- 10 gm jaggery goor - optional (see note 2)
- 300 ml c46 curry base sauce (see note 1)
- 20 gm green pepper
- ½ tspn g2 curry powder
- 1 portion g2 pre-cooked chicken or g2 pre-cooked chicken tikka
- ½ tspn ground coriander
- ¼ tspn salt
- ¼ tspn chilli powder
- 2 tbspn juice (see note 3)
- ¼ tspn ground cumin
Method
- 1
Chop the onion and green pepper.
- 2
Prepare the shatkora as follows (if using frozen shatkora, skip the initial cutting stage)...
- 3
Heat the oil in a pan and cook the onion and pre-cooked shatkora for , adding 80 ml of c46 base sauce after 1 - .
- 4
Add the curry powder, ground coriander, chilli powder, ground cumin and turmeric and cook, stirring constantly for , adding a little c46 base sauce as needed to prevent drying and burning.
- 5
Add the tomato pureé, green pepper, jaggery goor and 80 ml of c46 base sauce and cook, stirring regularly for adding a little more c46 base sauce as needed to prevent drying.
- 6
Stir in the chicken, 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.
- 7
Reduce the heat and stir in 2 tbspn of reserved shatkora juice.
- 8
Serve with rice.