Padampuri Chicken
A classic British Indian Restaurant padampuri 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 turmeric
- 30 gm onion (prepared weight)
- 1 tspn tomato purée
- 1 tspn red chilli (chopped)
- 300 ml c46 curry base sauce (see note 2)
- 1 tspn ginger (grated)
- 1 portion g2 pre-cooked chicken
- 1 tspn garlic (crushed)
- ¼ tspn salt
- ½ tspn chilli powder
- 2 tbspn milk powder (see note 3)
- 1 tspn ground coriander
- 1 tspn evaporated milk
- 1 tspn garam masala
- 3 tbspn yogurt
- ½ tspn aniseed powder (see note 1)
Method
- 1
Chop the onion.
- 2
Chop the red chilli, retaining the seeds if you want more heat.
- 3
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 4
Combine the milk powder, evaporated milk and yogurt and mix well.
- 5
Heat the oil in a suitable pan and fry the onion and red chilli, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring, for .
- 7
Stir in the chilli powder, ground coriander, garam masala, aniseed powder and turmeric and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 8
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding c46 base sauce as needed to prevent drying.
- 9
Add the c41 pre-cooked 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.
- 10
Reduce the heat and stir in the milk powder mixture and cook, stirring regularly, for .
- 11
Serve with rice or naan bread and garnish with a little freshly chopped coriander.