Karahi Chicken
A takeaway-style karahi 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 tbspn oil
- ½ tspn garam masala (1)
- 50 gm onion (prepared weight)
- ¼ tspn turmeric
- 1 tspn green chilli (chopped)
- 300 ml c46 curry base sauce (see note 1)
- 3 tbspn chopped tomato
- 1 portion g2 pre-cooked chicken
- ½ tspn ginger (grated)
- ¼ tspn salt
- ½ tspn garlic (crushed)
- ½ tspn ground coriander (2)
- ½ tspn chilli powder
- 1/8 tspn garam masala (2)
- ½ tspn ground coriander (1)
Method
- 1
Finely slice the onion.
- 2
Chop the green chilli - discard or use the seeds - your choice.
- 3
Grate the ginger, crush the garlic and mix together with a little water, to make a paste.
- 4
Heat the oil in a suitable pan and fry the onions, green chilli and tomato, stirring regularly, for .
- 5
Stir in the ginger/garlic paste and cook, stirring, for .
- 6
Add the chilli powder, ground coriander (1), garam masala (1) and turmeric and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
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.
- 8
Stir in the ground coriander (2) and garam masala (2) and cook, stirring occasionally, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Serve with rice and optionally garnish with freshly chopped coriander.