Chicken Chasni made with Taz Base

Tonight's tea.

Ingredients:

300ml Taz base gravy

Taz or BE spice mixture, 1 tsp.

¼ tsp. of chilli powder

¼ tsp. salt

1½ tbsp. tomato ketchup

50ml Heinz tomato soup

1½ tbsp. mango chutney

1 tsp. vinegar

2 tsp. lemon juice

1/8 tsp. mint sauce

70ml single cream

pre-cooked chicken for one

Method:

add 200 ml of warm base to the pan or wok

add the spices and salt and stir in well

over a medium to high heat reduce down until there is very little water left and the oil has come through, stirring occasionally

scrape down the brown caramelised residue on the side of the pan back into the mix

reduce the mix right down until it is thick and almost dry

if you add the remaining base when the first reduction hasn't gone far enough then the flavour won't have developed enough and the curry can be bland

add the remaining 100ml of the base

add the tomato soup, mango chutney, vinegar, lemon juice and mint sauce and stir in

add the pre-cooked chicken and stir in

let cook until the sauce has reduced to a slightly thick sauce

add the cream to thin the sauce to the right consistency

Notes:

The Taz base is very oily and most recipes call for 400 to 450ml of the base. I have reduced this to 300 ml due to the addition of tomato soup and cream to finish the sauce at the end.

You can increase the amount of mint if it suits your taste.