Chicken Shorshe
Restaurant-quality chicken shorshe using the BIR method — deep flavour from base sauce, cooked to order in 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 fenugreek powder
- 100 gm onion (prepared weight)
- ½ tspn garam masala
- 2 tspn green chilli (chopped)
- ¼ tspn turmeric
- 1 tspn ginger
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn garlic
- 2 tspn tomato purée
- 1 tbspn white mustard seeds
- 1 portion g2 pre-cooked chicken
- 1 tspn black mustard seeds
- 1 tspn sugar
- ½ tspn chilli powder
- ¼ tspn salt
- 1 tspn ground coriander
- 2 tbspn fresh coriander
- 1 tspn ground cumin
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix with a little water to make a paste.
- 3
De-seed (or not - your preference) and chop.
- 4
Chop the fresh coriander.
- 5
Heat the oil in a wok or heavy pan and cook, stirring regularly, the onion and green chilli for .
- 6
Add the ginger/garlic paste and cook, stirring, for .
- 7
Add the white mustard seeds, black mustard seeds, chilli powder, ground coriander, ground cumin, fenugreek, garam masala and turmeric and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying.
- 9
Add the c41 pre-cooked chicken, salt, sugar and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Reduce the heat and stir in the fresh coriander and cook for .
- 11
Serve with rice and garnish with a few slices of fresh tomato and a little freshly chopped coriander.