Chicken Sindhi
A takeaway-style chicken sindhi 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
- 2 tbspn oil
- 1 portion g2 pre-cooked chicken
- 30 gm onion (prepared weight)
- 2 tspn green chilli (roughly chopped)
- 1 tspn ginger (grated)
- ¼ tspn salt
- 1 tspn garlic (crushed)
- 1 tspn anardana powder (see note 2)
- 1 tspn g2 sindhi spice mix
- 1 tbspn fresh coriander
- ½ tspn chilli powder
- 1 tbspn fresh mint
- 300 ml c46 curry base sauce (see note 1)
- 2 tbspn yogurt
- 1 tspn tomato purée
- 80 gm potato (prepared weight)
Method
- 1
Peel the potato, cut into approx ½ inch cubes add to salted, boiling water for about or until just cooked. Drain, dust with a little salt and set aside on kitchen paper to dry. Finally, fry the potato cubes in a little oil until nicely browned.
- 2
Slice the onion.
- 3
Grate the ginger, crush the garlic, and mix together with a little water to make a paste.
- 4
De-seed and roughly chop the green chilli.
- 5
Chop the fresh coriander and mint.
- 6
Heat the oil in a suitable pan fry the onion, stirring regularly, for .
- 7
Add the ginger/garlic paste and cook, stirring, for about .
- 8
Add the c41 sindhi spice mix and chilli powder and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 9
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little more c46 base sauce if needed to prevent drying.
- 10
Add the c41 pre-cooked chicken, green chillies, salt and 80 ml c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 11
Reduce the heat and add the anardana powder, coriander, mint, yogurt and fried potato and cook, stirring regularly, for .
- 12
Serve with rice and garnish with a little freshly chopped coriander and mint.