Garlic Chilli Chicken
A takeaway-style garlic chilli chicken 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
- 2 - 3 tbspn oil
- 300 ml c46 curry base sauce (see note 2)
- 50 gm onion (prepared weight)
- 1 tbspn tomato purée
- 1 tspn garlic (crushed)
- 20 gm garlic cloves (approx 4 or 5)
- 1 tspn ginger (grated)
- 1 portion g2 pre-cooked chicken
- 20 gm red pepper
- ¼ tspn salt
- 20 gm green pepper
- 1 tspn garlic pickle (see note 3)
- 1 tspn g2 spice mix
- 30 gm green chillies (or to taste)
- ½ tspn garam masala
- 1 tspn mango chutney
- 1 tspn methi (see note 1)
- ¼ tspn tandoori masala
- 2 tspn chilli powder (more to taste)
- 1 tomato
- 1 tbspn freshly chopped coriander
Method
- 1
Chop the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
De-seed the red and green peppers and chop into about 1 inch squares.
- 4
Slice the garlic cloves lengthwise.
- 5
Cut the stalk end from the green chillies and remove the seeds (leave seeds in if you like it hot) and slice into ‘rounds’.
- 6
Chop the mango chutney if necessary to make it smooth with no large pieces, and mix in the tandoori masala with a little oil.
- 7
Cut the tomato into wedges (2 wedges required).
- 8
Chop the fresh coriander.
- 9
Heat the oil in a suitable pan and fry the onion, stirring regularly, for .
- 10
Add the garlic/ginger paste and red/green peppers and fry, stirring constantly, for about .
- 11
Add the c41 spice mix, garam masala, methi and chilli powder and cook, stirring, for adding a little c46 base sauce if necessary to prevent drying and burning.
- 12
Stir in the tomato purée, 40 ml of c46 base sauce and the sliced garlic and cook, stirring, for , adding a little c46 base sauce if necessary to prevent drying.
- 13
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce, salt, garlic pickle and green chilli and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 14
Stir in the mango chutney/tandoori masala, tomato wedges and fresh coriander and cook, stirring occasionally, for adding a little c46 base sauce if needed to maintain the desired sauce consistency.
- 15
Serve with rice and garnish with a little freshly chopped coriander.