Chilli Chicken - Sikkim Style
A takeaway-style chilli chicken - sikkim style 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
- ...Continued
- 2 - 3 tbspn oil
- 300 ml c46 curry base sauce (see note 1)
- 100 gm onions (prepared weight)
- ½ tpn salt
- 3 - 4 hot green chillies
- 3 tbspn dark soy sauce
- 1 tbspn tomato purée
- 1 tbspn white or cider vinegar
- 1 portion g2 pre-cooked chicken
- 3 tbspn fresh coriander
Method
- 1
Chop the onion.
- 2
Roughly chop the chillies (seeds in or out depending on you heat tolerance).
- 3
Chop the fresh coriander.
- 4
Heat the oil in a suitable pan and cook the onions and chillies, stirring regularly, for .
- 5
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for .
- 6
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as required to maintain your preferred sauce consistency.
- 7
Add the soy sauce and vinegar and cook, stirring regularly, for , adding c46 base sauce as required to maintain your preferred sauce consistency.
- 8
Reduce the heat and stir in the fresh coriander and cook, stirring regularly, for adding c46 base sauce as required to maintain your preferred sauce consistency.
- 9
Serve with rice and garnish with fresh coriander.