House Curry Chicken
Restaurant-quality house curry chicken 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
- 2 tbspn oil
- 2 tspn tomato purée
- 1 tspn chilli powder
- ¼ tspn salt
- 1 tspn curry powder
- 1 portion of g2 pre-cooked chicken
- 300 ml c46 curry base sauce (see note 1)
Method
- 1
Heat the oil in a suitable pan over a high heat and cook, stirring, the chilli powder and curry powder for , adding a little c46 base sauce if needed to prevent drying and burning.
- 2
Add the tomato purée, 40 ml of c46 base sauce and cook for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 3
Add the g2 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for adding c46 base sauce as needed to maintain the desired sauce consistency.