Chicken Tirpasa
Restaurant-quality chicken tirpasa 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
- Continued
- 2 - 3 tbspn oil
- 2 tspn chilli powder
- 70 - 100 gm onion (prepared weight)
- 1 tbspn tomato purée
- 3 green chillies (about 10 gm)
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn cumin seeds
- 1 portion g2 pre-cooked chicken
- 1 tspn ginger (grated)
- 50 gm potato
- 1 tspn garlic (crushed)
- 1 tspn salt
- 2 tspn ground cumin
- ½ tspn cinnamon
- ½ tspn turmeric
- ½ tspn cardamom powder
Method
- 1
Slice the onion.
- 2
Roughly chop the green chillies, (remove the seeds, or not, according to your heat tolerance).
- 3
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 4
Peel the potatoes and cut into approx 1" pieces.
- 5
Boil the potatoes in salted water until tender, then drain and set aside.
- 6
Mix the cinnamon and cardamon with 2 tspn of oil to make a paste.
- 7
Heat the oil in a suitable pan and cook the onion, green chillies and cumin seeds, stirring regularly, for .
- 8
Stir in the ginger/garlic paste and cook, stirring for ½ min .
- 9
Add the ground cumin, turmeric and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 10
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce if needed to prevent drying and burning.
- 11
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce, pre-cooked potato and salt and cook, stirring regularly, for , adding c46 base sauce as required to maintain your preferred sauce consistency.
- 12
Stir in the cinnamon/cardamom paste and cook, stirring, for , adding c46 base sauce as required to maintain your preferred sauce consistency.
- 13
Serve with rice and garnish with a little freshly chopped coriander.