Dak Bungalow Chicken
A classic British Indian Restaurant dak bungalow chicken 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
- ¼ tspn ground star anise (see note 2)
- 75 gm onion (1) (prepared weight)
- ¼ tspn turmeric
- 1 tspn ginger (grated)
- ¼ tspn garam masala
- 1 tspn garlic (crushed)
- 1 portion g2 pre-cooked chicken
- 20 gm desiccated coconut
- ¼ tspn salt
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn lemon/lime juice
- 1 tspn chilli powder
- 10 gm creamed coconut
- 1 tspn ground coriander
- 50 gm onion (2) (prepared weight)
Method
- 1
Chop the onion (1).
- 2
Thinly slice the onion (2) and fry in oil until browned and crispy (10 - ) then set aside on kitchen paper.
- 3
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 4
Add the desiccated coconut to a little warm water and allow to soak for 10 - , then squeeze dry.
- 5
Grind the star anise to a powder (see note 2).
- 6
Cut the creamed coconut into small pieces (or grate).
- 7
Heat the oil in a suitable pan and cook the onion, stirring regularly, for .
- 8
Add the ginger/garlic paste and cook, stirring, for .
- 9
Add the desiccated coconut and cook, stirring regularly, for or until the coconut turns golden, adding a little c46 base sauce if needed to prevent drying and burning.
- 10
Stir in the chilli powder, ground coriander, ground star anise, turmeric and garam masala and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 11
Add the chicken, 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.
- 12
Reduce the heat and stir in the lemon/lime juice and creamed coconut and cook until the coconut is fully dissolved, then allow to heat through for .
- 13
Serve with rice and garnish with the crispy onions and freshly chopped coriander.