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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Bhuna => Topic started by: Cory Ander on August 03, 2010, 01:35 PM

Title: CA's Chicken Bhoona
Post by: Cory Ander on August 03, 2010, 01:35 PM
I was asked to post my Bhoona recipe, so here it is (ccoked and photographed today, in fact):

CA's Chicken Bhoona (dryish, medium hot, thick sauce, with onions, capsicum and tomatoes)

(serves 1-2)

Ingredients:

- 300g skinless chicken breast (chopped into approximately 1 inch cubes)
- 75 ml spiced oil (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667 (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667))
- 0.5 medium onion (coarsely chopped into approximately 0.5 inch squares)
- 0.25 (about 50g) green capsicum (coarsely chopped into approximately 0.5 inch squares)
- 0.25 (about 50g) red capsicum (coarsely chopped into approximately 0.5 inch squares)
- 0.5 tomato (quartered)
- 1 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- 1 tbsp tomato paste (diluted to a puree with 3 tbsp water)
- 200ml curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0))
- 1 tsp curry masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0))
- 1 tsp curry powder (any decent mild or medium one, or paste, will do)
- 0.5 tsp chili powder (or to taste)
- 0.25 tsp salt (or to taste)
- 1 tsp sugar (or to taste)
- fresh chopped coriander (to taste)

Method:

- Heat curry base to a gentle simmer
- Heat oil in suitable pan (I use a cast iron wok) until almost smoking
- Add chicken and fry for a minute, on high heat, with continuous stirring, until sealed (i.e. just white on the outside)
- Add onions, green and red capsicums and tomatoes and stir fry (breaking up the onions), on high heat, for a couple of minutes or so (fry, don't broil)
- Add garlic and ginger and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add chili powder, curry masala and curry powder (or paste)
- Stir, to coat the chicken, and return to heat
- Immediately add tomato puree, stirring continuously
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!)
- Add half a ladle of curry base and stir
- Continue to add the curry base, a little at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add salt and sugar to taste and stir
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (about 5 minutes)
- Add fresh coriander to taste
- Serve

Notes:

- You can use any other oil (e.g. vegetable oil, sunflower oil or canola oil) rather than spiced oil, if you prefer, but the result may be different
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use any other decent spice mix or curry powder, or paste, in place of the masala, if you prefer, but the result may be different
- You can use any other precooked meat (or prawns) - just add it, after adding the first half a ladle of curry base, and make sure it is heated thoroughly

Below is a photo of the resultant Chicken Bhoona:

(http://www.curry-recipes.co.uk/imagehost/pics/883d2516ba4638d4399aa55ecd2701c9.jpg) (http://www.curry-recipes.co.uk/imagehost/#883d2516ba4638d4399aa55ecd2701c9.jpg)
Title: Re: CA's Chicken Bhoona
Post by: matt3333 on August 03, 2010, 02:06 PM
Hi CA
As expected a quality looking dish and thanks for the time and effort in posting a clear recipe.
Matt
Title: Re: CA's Chicken Bhoona
Post by: Fi5H on August 03, 2010, 03:31 PM
Thank you Cory, I will be cooking this tonight and will let you know how it goes, I have also the chicken tikka to taste test today...
Title: Re: CA's Chicken Bhoona
Post by: Stephen Lindsay on August 03, 2010, 04:54 PM
nice recipe CA
Title: Re: CA's Chicken Bhoona
Post by: Unclefrank on August 03, 2010, 10:20 PM
This is a recipe i have to try.
Thanks CA for the time and effort posting this recipe.
Title: Re: CA's Chicken Bhoona
Post by: artistpaul on August 03, 2010, 11:24 PM
As expected from your goodself, a quality looking dish and thanks for the time and effort in sharing CA

regards

paul
Title: Re: CA's Chicken Bhoona
Post by: joshallen2k on August 04, 2010, 05:20 AM
Hi CA - thanks for posting the Bhuna recipe. Good stuff!

If I may, two questions:

- Why do you suggest adding sugar to your savoury (non-korma/CTM) curries?
- Why do you add curry powder instead of making it a higher proportion of your mix?

Thx.

-- Josh
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 04, 2010, 12:30 PM
Hi Josh,

Good questions!  8)

a)  I generally add a little sugar (sometimes a lot more than than the tsp I specified) because I like my curies a little sweet and I find it really brings out, rounds, and adds depth to the flavours.  However, the addition of sugar is generally optional in my recipes (I'm aware some may frown upon it), so people should add as little or as much as suits their taste.

b)  I don't add any curry powder to my masala/spice mix (unlike some BIR chefs, allegedly).  Hence I add it to my main dishes.  I do this (and I can only imagine BIR chefs do it) for the balance of minor spices present in commercial curry powders/pastes (besides convenience and cost).  Having said that, I'm sure it would be perfectly acceptable to use all masala/spice mix or all commercial curry powder/paste.  The taste will be somewhat different, that's all.  I do have a bit of a general problem with adding a commercial curry powder/paste in that I then no longer have control over what spices I'm adding.  However, the reality is that, unless you make a huge quantity of spice mix, it is hard to get the right amount of minor ingredients in it.  Besides that, BIRs allegedly use commercial curry powders/pastes too (either in their spice mix or otherwise).....
Title: Re: CA's Chicken Bhoona
Post by: Fi5H on August 04, 2010, 12:48 PM
Well I made it and did intend to take photos but the family were hungry so i didnt have chance, I made a curry buffet last night cooking your Bhuna and korma and Stephen Lindsay`s pathia experiment, My family doesn't like things too hot and the only chilli powder I have is extra hot chilli powder so i only use a very little, however, the korma is normally the first to be finished off but the bhuna took first prize for that.. The family loved it.

Although the bhuna was mouthwatering it was missing the secret ingredient that I cannot figure out that my local TA includes but that cant be helped,  having said that it reminded me of my favourite dish on this site, your jalfrazi, Im hopeless when it comes to describing "body" and separating individual  tastes within a curry. Also I got the oil to seperate... not as much as I would have liked but its getting there, the only photo i took was this one...
(http://i122.photobucket.com/albums/o256/Fish1964/IMG00064-20100803-1649.jpg)

Ignore the food thickener.. I have to had it in liquids due to my condition lol
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 04, 2010, 12:54 PM
Ignore the food thickener.. I have to had it in liquids due to my condition lol

Glad to hear that your family liked it Fi5H.  Sorry to hear that you feel that it's missing a "secret ingredient". 

To be honest, it's really hard to ignore that food thickener cos it appears to be making your sauce "bubble"!  :o  It maybe (is quite likely to be) why you're having trouble getting the oil to separate from your curries (reference your PM to me)?  I think you mentioned this elsewhere (i.e. adding cornflour?)?
Title: Re: CA's Chicken Bhoona
Post by: Fi5H on August 04, 2010, 02:17 PM
the food thickener is placed there next to the coffee jar.. i have to have it in my coffee and drinks.. not food..

I did write about the cornflower but I've never used it since, if you remember i did mention about adding more onions to your base, well this was made from a batch of it..  maybe it is this that is my problem.. I have to make a new batch up but going to stick to the base recipe to the letter.
Title: Re: CA's Chicken Bhoona
Post by: matt3333 on August 04, 2010, 02:35 PM

a)  I generally add a little sugar (sometimes a lot more than than the tsp I specified) because I like my curies a little sweet and I find it really brings out, rounds, and adds depth to the flavours.  However, the addition of sugar is generally optional in my recipes (I'm aware some may frown upon it), so people should add as little or as much as suits their taste.

Hi  Cory
I also like a little sweetness in my curries and tend to add about 1tsp of mango chutney towards the end of cooking.
Just a suggestion you may like to try.
Matt
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 04, 2010, 03:11 PM
the food thickener is placed there next to the coffee jar.. i have to have it in my coffee and drinks.. not food..

Phew!

Quote
if you remember i did mention about adding more onions to your base, well this was made from a batch of it..  maybe it is this that is my problem.. I have to make a new batch up but going to stick to the base recipe to the letter.

Ah, yes, now that you mention it I do remember.  It may well significantly influence your results (I remember, I think, that you wanted to thicken it?).  I agree, I think it would be best to try it, as specified, first, then experiment thereafter.  At least you will then have a benchmark to compare with.
Title: Re: CA's Chicken Bhoona
Post by: Fi5H on August 04, 2010, 04:28 PM
Thank you Cory for your help and input and thanks again for the bhuna recipe

Andy
Title: Re: CA's Chicken Bhoona
Post by: Secret Santa on August 05, 2010, 06:53 AM
Although the bhuna was mouthwatering it was missing the secret ingredient that I cannot figure out that my local TA includes but that cant be helped,  having said that it reminded me of my favourite dish on this site, your jalfrazi

Hi Fi5H,

What are you saying there? That the bhuna and jalrezi are similar?
Title: Re: CA's Chicken Bhoona
Post by: Secret Santa on August 05, 2010, 07:11 AM
the food thickener is placed there next to the coffee jar.. i have to have it in my coffee and drinks..

I thought I'd been around, seen the world, but thick coffee!?   ??? ;D
Title: Re: CA's Chicken Bhoona
Post by: Paul1980 on August 05, 2010, 01:07 PM
No offence CA but this looks more like a Jalfrezi than a Bhoona. I have never seen or eated a Bhoona with that much pepper in.
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 05, 2010, 01:16 PM
No offence CA but this looks more like a Jalfrezi than a Bhoona. I have never seen or eated a Bhoona with that much pepper in.

So what's your idea of a bhoona then paul?
Title: Re: CA's Chicken Bhoona
Post by: Paul1980 on August 05, 2010, 01:34 PM
finely sliced green pepper and onion with less sauce than any aother curry.
Not a Jalfrezi without a chilli in though  :-\
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 05, 2010, 01:39 PM
finely sliced green pepper and onion with less sauce than any aother curry.

Huh?  Then finely slice the onions and pepper (if that's your personal interpretation of a bhoona).  And reduce the pepper.  Simple. 

Quote
Not a Jalfrezi without a chilli in though  :-\

What do you think it is then Paul?  Do you really think that a typical BIR bhoona and typical BIR jalfrezi are otherwise fundamentally different?
Title: Re: CA's Chicken Bhoona
Post by: Paul1980 on August 05, 2010, 02:18 PM
Completley different in taste texture and some ingredients! Where I come from anyway
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 05, 2010, 02:24 PM
Unfortunately that's not helping me much Paul  :-\

I've described it as a dryish, medium hot, thick sauce, with onions, capsicum and tomatoes.

How does it differ where you come from?  Which ingredients differ (apart from chillies)?  How does the texture differ (apart from it being drier/thicker, which this is)?

Title: Re: CA's Chicken Bhoona
Post by: Paul1980 on August 05, 2010, 02:57 PM
This is what my usual Bhuna looks like matey

http://www.spicesofindia.co.uk/acatalog/Chicken-Bhuna-Recipe.html (http://www.spicesofindia.co.uk/acatalog/Chicken-Bhuna-Recipe.html)
Title: Re: CA's Chicken Bhoona
Post by: Paul1980 on August 05, 2010, 03:06 PM
Oh yeah mate red capsicum in a curry is a big no no these days ends up looking like a traditional curry.
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 05, 2010, 03:28 PM
Oh, I see, a runny sauce, swimming in olive oil, made from Mr Huda's curry paste, with no onion or capsicum (green OR red) in sight

Just decorated with a huge chunk of tomato, a huge chunk of lemon and a coriander stalk.

So sorry to disappoint you.  You obviously need to look elsewhere for your bhoona inspiration then.....my recipe is clearly not for you....unless you leave out the onion and capsicum, perhaps?

And why do you say red pepper makes it end up looking like a traditional curry?  :-\

I'm sure you'll know that, traditionally, bhoona is a cooking process (i.e. frying powdered spices in oil) rather than a curry.

Perhaps you'd therefore like to post your recipe for your interpretation of a BIR bhoona (besides Mr Huda's) Paul?  You're beginning to sound very much like someone else I know...."matey"  ;)
Title: Re: CA's Chicken Bhoona
Post by: Secret Santa on August 05, 2010, 05:01 PM
Do you really think that a typical BIR bhoona and typical BIR jalfrezi are otherwise fundamentally different?

These days often not, but it says a lot about your BIR experience (lack of that is) that you have to ask the question. A standard madras with extra peppers and onions is NOT a bhuna.
Title: Re: CA's Chicken Bhoona
Post by: Secret Santa on August 05, 2010, 05:07 PM
.my recipe is clearly not for you....unless you leave out the onion and capsicum, perhaps?

Even then it wouldn't suit him as this recipe is essentially a madras with peppers and onions. Great if you are trying to reproduce low end takeaway but otherwise rather bland (for a bhuna).
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 05, 2010, 05:07 PM
As is so often the case, SS, you have missed my (the) point.

If you (or Paul) thinks my interpretation is "wrong", then I'm asking YOU (and HIM) what YOUR (and HIS) interpretation is?  And I'm inviting YOU (or HIM) to post YOUR (or his) bhoona recipe that accurately defines a bhoona from YOUR (or HIS) infinite and unsurpassable experience.

It's all a little bit too cosy to sit in your armchair and criticise SS; I'm surprised that's not actually dawned on you yet!  :-\

And who even mentioned "a standard madras" ffs?  :-\
Title: Re: CA's Chicken Bhoona
Post by: Secret Santa on August 05, 2010, 05:09 PM
Oh, I see, a runny sauce, swimming in olive oil, made from Mr Huda's curry paste

A typically pointless response. He said "what it looks like", not what it's made from!
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 05, 2010, 05:12 PM
Sadly, it is your responses that are pointless SS.  They add nothing to anyone's knowledge, enjoyment or understanding.  They are just negative and spiteful and indicate the sort of sad, lonely, jealous, envious and insecure person you are  :-\
Title: Re: CA's Chicken Bhoona
Post by: Razor on August 05, 2010, 05:22 PM
Hi Paul/CA

Not trying to pour petrol on the flames here, but around these parts (Manchester) A Bhuna is almost the same as a Jal Frezi but without the fresh green chillies, and the sauce is much much drier. 

I would also dare to say that the Dupiaza is a very close cousin to both.  My understanding is this, and what it says on my local BIR menu:

Bhuna; A combination of a special blend of spices, onions, peppers and tomatoes fried and cooked to provide a dish of medium strength and rather dry in consistency, garnished with coriander.

Dupiaza;  A method of preparation similar to Bhuna where greater uses of fresh onions are mixed with spices, green peppers and fried briskly, garnished with fresh coriander.

Jal frezi;  Sauteed dish cooked with onion, garlic, ginger, green peppers, mushrooms and fresh green chillies, in a rich sauce, garnished with fresh coriander.

Now, I must admit, I've never ordered a Jal Frezi from this place and had mushrooms in the dish, and they quite often use red, green or yellow peppers but, I'm sure you can see, all three curries are closely related, well, at least they are around here.

Ray :)
Title: Re: CA's Chicken Bhoona
Post by: Curry King on August 05, 2010, 05:31 PM
They are all very similar in my experience, a Dupiaza the same as a Bhuna without the tomatoes and extra cumin, a Jal frezi is a Bhuna with less sauce and extra fresh chilli.  That might not be correct for every BIR in the country but I have had some dishes that I swear the only difference is how finely the onions are chopped.
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 05, 2010, 05:34 PM
They are all very similar in my experience......a Jal frezi is a Bhuna with less sauce and extra fresh chilli

I think you mean a jalfrezi is a bhuna with MORE sauce and extra fresh chilli CK (like my recipes, therefore?)?
Title: Re: CA's Chicken Bhoona
Post by: Stephen Lindsay on August 05, 2010, 05:43 PM
Just so another view can be incorporated, here is a quote from Bruce Edwards in the Curry House Cookery Update re the Jalfrezi

It usually contains peppers, fried onion, chillies and coriander; in fact the only thing that distinguishes it from Bhoona is that it contains chillies. The version given here is quite hot, but it doesn't have to be, it is entirely up to you. Ingredients as for Bhoona with the addition of green chillies sliced lengthwise, and half to one teaspoon of chilli powder.
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 05, 2010, 05:47 PM
Even then it wouldn't suit him as this recipe is essentially a madras with peppers and onions. Great if you are trying to reproduce low end takeaway but otherwise rather bland (for a bhuna).

How the hell would YOU know if it it would suit him SS?  :-\

Have you actually tried it to say that it's "rather bland"?

Even so, how would you suggest you change it to make it less "bland"?  :-\

NEGATIVE, NEGATIVE, NEGATIVE LMAO  ;D ;D ;D ;D

PS:  the truth is you've got to me from the word go....and, sadly, I'm sure I'm not alone in that  :-\
Title: Re: CA's Chicken Bhoona
Post by: Secret Santa on August 05, 2010, 05:49 PM
And who even mentioned "a standard madras" ffs?  :-\

I did.

Your bhuna is, after all, almost your standard madras with extra peppers and onions. You know, a formula curry.
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on August 05, 2010, 05:52 PM
I did.  Your bhuna is, after all, almost your standard madras with extra peppers and onions. You know, a formula curry.

I very much doubt you did. 

And it's almost a jalfrezi, with less chilli, fewer peppers, fewer onions and less curry base (please pay attention SS  ::))

And, yes, I know, a "formula curry".  You know, like BIRs make  ::)

Besides, please don't miss the point again, if it's not to your liking, post your own recipe (as if)!  ::)
Title: Re: CA's Chicken Bhoona
Post by: Secret Santa on August 05, 2010, 05:55 PM
...here is a quote from Bruce Edwards in the Curry House Cookery Update re the Jalfrezi

It usually contains peppers, fried onion, chillies and coriander; in fact the only thing that distinguishes it from Bhoona is that it contains chillies. The version given here is quite hot, but it doesn't have to be, it is entirely up to you. Ingredients as for Bhoona with the addition of green chillies sliced lengthwise, and half to one teaspoon of chilli powder.

Stephen if you wanted a description of formula curries you'd be hard pressed to find a better quote than that.

This type of curry represents the worst practices of BIRs which are very common now sadly.
Title: Re: CA's Chicken Bhoona
Post by: Stephen Lindsay on August 05, 2010, 06:06 PM
...here is a quote from Bruce Edwards in the Curry House Cookery Update re the Jalfrezi

It usually contains peppers, fried onion, chillies and coriander; in fact the only thing that distinguishes it from Bhoona is that it contains chillies. The version given here is quite hot, but it doesn't have to be, it is entirely up to you. Ingredients as for Bhoona with the addition of green chillies sliced lengthwise, and half to one teaspoon of chilli powder.

not sure that formula equals bad curries - take the Ashoka chain for example - excellent curries but to a formula

Stephen if you wanted a description of formula curries you'd be hard pressed to find a better quote than that.

This type of curry represents the worst practices of BIRs which are very common now sadly.
Title: Re: CA's Chicken Bhoona
Post by: Paul1980 on August 06, 2010, 03:23 PM
All I was saying CA is this is your Jalfrezi recipe without any chilli.
I have never had red pepper in any curry in the last 15 years that I have been eating them from any average good or great TA or restaurant.

Google a picture of a chicken Bhuna and see for yourself Mr DEFENSIVE!!!!!

Title: Re: CA's Chicken Bhoona
Post by: kolanut on July 15, 2011, 12:54 PM
Have made this twice and it's turned out brilliant both times. Props. It's the only curry I've ever cooked too ;D
Title: Re: CA's Chicken Bhoona
Post by: alarmist10 on October 30, 2011, 06:02 AM
Hi CA

I made this last night using your recipe for the Bhoona, but with Abdul's base plus half tsp extra chilli powder and 1 tbsp of spice mix.  It was EXCELLENT - exactly as you describe it in your introduction - and I still have half left for tonight!!!!

As you recommended, I also used a wok.  But the one thing stands out for me versus some other recipes, is your insistence on using high heat.  Boy does this ever work!  Your quantities are such that there is little chance of anything becoming dry/overcooked/burnt(!!) and the speed at which the dish can be produced while still being beautifully cooked through is mighty impressive.  It reminded me of the open kitchen T/A I used about 20 years ago.  I'll definitely use the technique in future.......and I have copied your Madras and Jalfreizi recipes to give them a go, too.

Many thanks
al.
Title: Re: CA's Chicken Bhoona
Post by: Unclefrank on October 30, 2011, 04:46 PM
Hi alarmist CA's Jalfrezi is my favourite its just incredible, the taste the texture and heat are just perfect. You really should try it as soon as you can and if possible try using CA's base with the recipes as well you wont be disappointed.
Title: Re: CA's Chicken Bhoona
Post by: Les on October 30, 2011, 10:35 PM
CA
I'm going to give this recipe a try on friday for 4 people :o
What would your opinion be on quantity's to use, Double everything, or would that be to much?

HS
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on October 31, 2011, 04:25 AM
Hi kolanut and alarmist10,

Glad you liked it.  Thanks for trying it and reporting back  8)
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on October 31, 2011, 04:35 AM
I'm going to give this recipe a try on friday for 4 people :o
What would your opinion be on quantity's to use, Double everything, or would that be to much?

Hi HS,

Yes, I reckon a double quantity should adequately feed 4 people (especially if you intend to also provide other accompaniments)....unless they are total pigs, of course!  :P

With regard to preparing it, I would be inclined to cook two of them, unless you have a sufficiently big pan and an equally big heat source (i.e. somewhat larger, and more powerful, than a normal domestic hob).

Please let us know how you get on...... 8)
Title: Re: CA's Chicken Bhoona
Post by: Les on October 31, 2011, 08:53 AM
I'm going to give this recipe a try on friday for 4 people :o
What would your opinion be on quantity's to use, Double everything, or would that be to much?

Hi HS,

Yes, I reckon a double quantity should adequately feed 4 people (especially if you intend to also provide other accompaniments)....unless they are total pigs, of course!  :P

With regard to preparing it, I would be inclined to cook two of them, unless you have a sufficiently big pan and an equally big heat source (i.e. somewhat larger, and more powerful, than a normal domestic hob).

Please let us know how you get on...... 8)

Cheers CA
No jet burners in my kitchen, so 2 lots it is, and yes i will let you know how it goes, and another yes, they do eat like pig's, small portions are not on the menu here ;D Do you recon that i could put both lot's into a cooking pot and keep it hot in the oven without spoiling the curry?

HS
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on October 31, 2011, 02:02 PM
It's a bit of a tricky one HS.

I'm sure that, for curries that include "crunchy" onions, capsicums, chillies, etc (e.g. bhoona, jalfrezi), it is best to present them immediately after cooking (i.e. to preserve the "crunchiness" of those particular ingredients).

However, having said that, I frequently freeze these types of curries and I am perfectly happy with them subsequently (i.e. after defrosting and microwaving them...after which, those ingredients have lost most of, if not all of, their "crunch").

I suppose it is all down to how discerning your guests are?

But I agree that a happy medium is to put the first one in the oven, for as short a time as possible, whilst making the second one.  Then serve both immediately.

However, if they aren't particularly discerning, put them both (the curries, not your guests!  :o) in the oven to warm whilst your guests get inebriated!  :P  Thereafter, they will probably be far less discerning anyway!  :P

Not sure that helps much, but I hope so!  ???
Title: Re: CA's Chicken Bhoona
Post by: Les on October 31, 2011, 02:35 PM
It's a bit of a tricky one HS.

I'm sure that, for curries that include "crunchy" onions, capsicums, chillies, etc (e.g. bhoona, jalfrezi), it is best to present them immediately after cooking (i.e. to preserve the "crunchiness" of those particular ingredients).

However, having said that, I frequently freeze these types of curries and I am perfectly happy with them subsequently (i.e. after defrosting and microwaving them...after which, those ingredients have lost most of, if not all of, their "crunch").

I suppose it is all down to how discerning your guests are?

But I agree that a happy medium is to put the first one in the oven, for as short a time as possible, whilst making the second one.  Then serve both immediately.

However, if they aren't particularly discerning, put them both (the curries, not your guests!  :o) in the oven to warm whilst your guests get inebriated!  :P  Thereafter, they will probably be far less discerning anyway!  :P

Not sure that helps much, but I hope so!  ???

Actually CA it's a great help, Because i never thought about the veg going soft, So i think your suggestion of 1 in the oven while i do the other one sounds the bizz, It's only family but they know there Curry's, so yes maybe Lot's of booze, as I've never tried this one before, see what happens,
Cheers
HS
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on November 01, 2011, 04:48 AM
Another option is to cook the curries, without the onions, capsicums and tomatoes, and keep these warm in the oven (or subsequently reheat them on the stove, in the oven, or in a microwave).

Then, when you're about ready to eat, cook the onions, capsicums and tomatoes (e.g. stir fry in a hot wok, or other suitable pan - perhaps with a little garlic, ginger, spice mix and tomato puree) and add them to the curries, just before serving.  "Tarka" like? :P
Title: Re: CA's Chicken Bhoona
Post by: Les on November 01, 2011, 08:36 AM
Another option is to cook the curries, without the onions, capsicums and tomatoes, and keep these warm in the oven (or subsequently reheat them on the stove, in the oven, or in a microwave).

Then, when you're about ready to eat, cook the onions, capsicums and tomatoes (e.g. stir fry in a hot wok, or other suitable pan - perhaps with a little garlic, ginger, spice mix and tomato puree) and add them to the curries, just before serving.  "Tarka" like? :P

That's a good idea CA, Might give that a try. A question if i may, have you made any changes to your base and spice mix since you posted them in 2009? and do you still use your own base/spice mix when making curry's?
Cheers
HS
Title: Re: CA's Chicken Bhoona
Post by: Cory Ander on November 01, 2011, 11:01 AM
Hi HS,

In the meantime, I have tried quite a few different bases (from others - such as Chewy's, Ray's, Taz's, Undercover Curry, etc).  I have also tried quite a few iterations of my own base recipe posted on the forum (e.g. adding garam masala, whole spices, frying the spices beforehand, using whole onions, adding chicken carcasses, etc).  The one thing I haven't explored fully enough, though, is using spiced oil in the base.  I really must crack on and do this.

I am currently using my seventh (or more) iteration, since posting the one on the forum, but the current one is not dramatically different from the one I posted (e.g. it has a higher percentage of onions, more garlic, more oil, some whole spices, etc).

Other than that, I'm currently "going back to basics" with a much simpler spice mix and curry base (primarily for milder curries such as korma, tikka masala, etc).

Otherwise, yes, I still use my own spice mix (I've also tried quite a few others) and my own base recipe when making my curries.  So far, to me, most decent curry base recipes on this forum are much of a muchness (and, for me, still don't quite hack it - BIR wise).
Title: Re: CA's Chicken Bhoona
Post by: alarmist10 on November 02, 2011, 08:45 AM
Hi unclefrank

Thanks for the recommendation of CA's Jalfreizi.  If it's anything like his Bhoona, it'll become a firm favourite here!!
all the best
al
Title: Re: CA's Chicken Bhoona
Post by: Les on November 02, 2011, 08:50 AM
Hi HS,

In the meantime, I have tried quite a few different bases (from others - such as Chewy's, Ray's, Taz's, Undercover Curry, etc).  I have also tried quite a few iterations of my own base recipe posted on the forum (e.g. adding garam masala, whole spices, frying the spices beforehand, using whole onions, adding chicken carcasses, etc).  The one thing I haven't explored fully enough, though, is using spiced oil in the base.  I really must crack on and do this.

I am currently using my seventh (or more) iteration, since posting the one on the forum, but the current one is not dramatically different from the one I posted (e.g. it has a higher percentage of onions, more garlic, more oil, some whole spices, etc).

Other than that, I'm currently "going back to basics" with a much simpler spice mix and curry base (primarily for milder curries such as korma, tikka masala, etc).

Otherwise, yes, I still use my own spice mix (I've also tried quite a few others) and my own base recipe when making my curries.  So far, to me, most decent curry base recipes on this forum are much of a muchness (and, for me, still don't quite hack it - BIR wise).

Thank's CA,
I will use everything as per recipes then,

HS
Title: Re: CA's Chicken Bhoona
Post by: Les on November 05, 2011, 09:52 AM
Hi CA
Just to let you know that your chicken bhoona went down a storm last night, I think I can say that it is the best curry that I've made to date, So until someone comes up with a base recipe from the 60s/70s, (My Ultimate Goal) this is the one I will use until then, It's almost what I'm looking for, and to my taste, So thanks for the recipes, I would recommend to those who have not tried CAs recipes to give them a go.
Happy Day's ;D

HS
Title: Re: CA's Chicken Bhoona
Post by: thumpinfrance on December 18, 2011, 02:27 PM
Hi Cory
cooked your bhuna last wednesday using your base and your recipe, tasted great and your pilau rice recipe that was great, will work my way thru the rest of your recipes.

regards Gary
Title: Re: CA's Chicken Bhoona
Post by: Aussie Mick on March 08, 2012, 05:00 AM
WOW. I am sat enjoying this chicken bhuna right now . ;D

I made up a batch of CA's base sauce this morning and couldn't resist having a sneaky curry for lunch before the rest of the sauce gets frozen.

Apart from trips back to UK, this the THE BEST curry I have tasted since we emigrated in 1996. And believe me I have spent $1,000's in restaurants looking for a decent curry

THANK YOU!!!
Title: Re: CA's Chicken Bhoona
Post by: Aussie Mick on April 05, 2012, 09:02 AM
I really have to give credit where it's due.

I've cooked this recipe at least 10 times in the last few weeks. This recipe inspired me to do more. Everyone that has tried it loves it. You simply cannot buy a curry as good as this in Perth.

THANKS CA!!  :)
Title: Re: CA's Chicken Bhoona
Post by: wheresmyhead on February 15, 2015, 08:39 PM
Good curry recipe, made it coz my Mrs has just discovered Bhuna and it's her new favourite!

Thanks CA, just cooking another one as I write this  ;D
Title: Re: CA's Chicken Bhoona
Post by: Mickstorey on March 10, 2017, 01:41 PM

Banging Curry CA done this a few times regards mick