Curry recipe from Assam
Restaurant-quality curry recipe from assam 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
- ¼ turmeric
- 100 gm onion (prepared weight)
- ¼ tspn black pepper
- 10 gm green chilli (chopped)
- 300 ml c46 curry base sauce (see note 1)
- ½ tspn ginger (grated)
- 2 tspn tomato purée
- ½ tspn garlic (grated)
- 1 portion g2 pre-cooked chicken
- 1 tspn ground cumin
- ¼ tspn salt
- ½ garam masala
Method
- 1
Roughly chop the onion.
- 2
De-seed the green chilli and roughly chop.
- 3
Grate the ginger, crush the garlic and mix together with a little water.
- 4
Heat the oil in a suitable pan and fry the onion and green chilli, stirring regularly, for .
- 5
Add the ginger/garlic paste and fry, stirring, for ½ min .
- 6
Add the ground cumim, garam masala, turmeric and black pepper and cook, stirring, for adding c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée and 40 ml of c46 curry base sauce and cook, stirring regularly, for , adding c46 base sauce if needed to prevent drying.
- 8
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 your preferred sauce consistency.
- 9
Serve with rice.