Chicken Shireen
A takeaway-style chicken shireen 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 tbspn oil
- ¼ tspn salt
- 1 tspn ground coriander
- 1 pineapple slice (or equivalent chunks)
- ½ tspn fennel seeds
- 8 dried apricots
- ½ tspn hot chilli powder
- 50 ml pineapple juice
- ¼ tspn ground cumin
- 15 gm creamed coconut block
- 300 ml c46 curry base sauce (see note 1)
- 10 gm flaked almonds
- 1 portion g2 pre-cooked chicken
Method
- 1
Grind the fennel seeds to a powder in a pestle and mortar.
- 2
Grate the creamed coconut.
- 3
Cut the pineapple slice into 8 pieces, or use equivalent in chunks.
- 4
Reserve 50 ml of the pineapple juice.
- 5
Cut the dried apricots into 4 pieces and, if they are very dry, soak in a little warm water until softened.
- 6
Lightly dry roast the flaked almonds.
- 7
Heat the oil in a suitable pan and cook the ground coriander, fennel, chilli powder and cumin for ½ min , adding c46 base sauce as needed to prevent drying and burning.
- 8
Add 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying.
- 9
Add the chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying and to maintain the desired sauce consistency.
- 10
Stir in the pineapple pieces, apricots, pineapple juice and coconut and cook for .
- 11
Serve with rice and garnish with the toasted almonds and a little freshly chopped coriander.