Chicken Solah
A takeaway-style chicken solah 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
- 3 tbspn oil
- ½ tspn methi (see note 1)
- 30 gm onions (prepared weight)
- ¼ tspn ground cumin
- ½ tspn ginger (grated)
- 300 ml c46 curry base sauce (see note 2)
- ½ tspn garlic (crushed)
- 2 tspn tomato purée
- 1 tspn c46 mangalore spice mix
- 1 portion g2 pre-cooked chicken
- ½ tspn g2 vindaloo spice mix
- ¼ tspn salt
- ½ tspn g2 tikka spice mix
- ½ tspn g2 curry powder (see note 3)
- 1 tspn chilli powder
- 1 tbspn tamarind juice (see note 4)
- ½ tspn turmeric
- 30 gm creamed coconut block
Method
- 1
Chop 20 gm of tamarind block into small pieces and put into a small bowl adding 50 - 60 ml of boiling water. Set aside for about , mashing a few times. Finally press through a sieve to remove the debris and seed - this should produce about 1 tbspn of thick juice.
- 2
Slice the onion.
- 3
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 4
Chop the coconut block into small pieces.
- 5
Heat the oil in a suitable pan and fry the onions, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring, for about .
- 7
Add the c46 mangalore spice, c41 vindaloo mix, c41 tikka spice mix, chilli powder, turmeric, methi and cumin and cook, stirring, for , adding a little c46 base sauce when 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 more c46 base sauce if needed to prevent drying.
- 9
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Reduce the heat, stir in the c41 curry powder, tamarind juice and coconut and cook for .
- 11
Serve with rice and garnish with a little freshly chopped coriander.