Chicken Tikka Jalfrezi
A classic British Indian Restaurant chicken tikka jalfrezi 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
- 300 ml c46 curry base sauce (see note 1)
- 50 gm onion (prepared weight)
- 1 tspn tomato purée
- 60 gm green pepper (prepared weight)
- 1 portion g2 pre-cooked chicken tikka
- ½ tspn g2 spice mix
- 2 tspn red or green chilli
- ½ tspn chilli powder
- ¼ tspn salt
- ¼ tspn ground cumin
- 1 - 2 tspn ginger
- ¼ tspn ground coriander
- 1 tbspn fresh coriander
Method
- 1
Chop the onion.
- 2
Deseed and slice the green pepper.
- 3
Chop the chilli.
- 4
Finely chop the ginger.
- 5
Chop the fresh coriander.
- 6
Heat the oil in a suitable pan and cook the onion and green pepper for , stirring regularly.
- 7
Add the c41 spice mix, chilli powder, ground cumin and ground coriander and cook, stirring regularly, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the tomato purée, chicken tikka, red/green chilli, salt and 160 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed maintain your preferred sauce consistency.
- 9
Add the ginger and fresh coriander and cook for adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Serve with rice and garnish with freshly chopped coriander.