Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Bhuna => Topic started by: Cory Ander on November 10, 2009, 03:21 AM
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Posted by PanPot an moved to here by CA
Ingredients:
- Marinated Chicken (pre cooked chicken or Lamb can be used too ) (http://www.curry-recipes.co.uk/curry/index.php?topic=3916.msg35418;topicseen#msg35418 (http://www.curry-recipes.co.uk/curry/index.php?topic=3916.msg35418;topicseen#msg35418)
- Oil ( reclaimed preferred )
- Garlic/Ginger Paste 1tbs (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417;topicseen#msg35417 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417;topicseen#msg35417))
- Tomato Paste 1tbs
- Methi large Pinch
- Chopped Coriander large Pinch
- Garam Masala Large Pinch
- Onion Paste 3/4 Chefs Spoon (http://www.curry-recipes.co.uk/curry/index.php?topic=3921.msg35423;topicseen#msg3542 (http://www.curry-recipes.co.uk/curry/index.php?topic=3921.msg35423;topicseen#msg3542))
- Base Curry Sauce (http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0))
Method:
- Heat Oil
- Add garlic/ginger paste and tomato paste
- Stir, pressing into pan with the back of the chef's spoon, for 30 seconds
- Add herbs and garam masala, stirring and scraping constantly from the sides of the pan
- Add Marinated Chicken and stir until browned
- Add 1/4 chefs spoon of onion paste
- Keep stirring for 1 minute
- Add rest of onion paste
- Keep stirring for a minute
- Add a little curry sauce, stirring continuously
- Slowly add more, stirring and scraping the sides of the pan, until correct consistency is obtained and the chicken is cooked through
- Serve