Chicken Xacuti
A classic British Indian Restaurant chicken xacuti 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
- 2 tbspn oil
- 300 ml c46 curry base sauce (see note 2)
- 1 star anise
- 2 tspn tomato purée
- 30 gm onion (prepared weight)
- 1 portion g2 pre-cooked chicken
- ½ tspn ginger (grated)
- 2 tspn red chilli (chopped)
- ½ tspn garlic (crushed)
- ¼ tspn salt
- 1 portion c46 xacuti spice mix
- 1 tbspn tamarind juice
- ½ tspn chilli powder (or more to taste)
- 10 - 20 gm creamed coconut block (to taste)
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 between 15 and , 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
De-seed and chop the red chilli.
- 5
Grate or chop the creamed coconut block into small pieces.
- 6
Add the star anise and heat the oil in a suitable pan and cook the onion and star anise, stirring regularly, for .
- 7
Add the ginger/garlic paste and cook, stirring, for about .
- 8
Stir in the c46 xacuti spice mix and chilli powder and cook, stirring, for , adding a little c46 base sauce if 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 chicken, red chilli, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 11
Reduce the heat, remove the star anise and stir in the tamarind juice and creamed coconut and cook, stirring regularly, for .
- 12
Serve with rice and garnish with a little freshly chopped coriander.