Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: chewytikka on August 23, 2014, 09:32 PM
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Chewytikka
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Excellent video again CT, look forward to making it sometime very soon :)
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Yep looks very tasty Chewy as usual and cooked in old faithful.
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It's Bhuna, Jim, but not as we know it.
What is it with the lid on thing, Chewy. Of all the BIR/TA things I've seen, I have never known that.....is it some strange Bangladeshi/Geordie fusion idea?
It's a serious question despite the attempt at humour.....I mean I know why you would do it, but it's not BIR as I have come to understand it :)
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And........you had the (moderated) Bee Gees in the background and didn't subtitle it.......get a grip man
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...and Bright Eyes !!! "How can the light that burned so brightly
Suddenly burn so pale? Bright eyes." WTF!! ;D ;D ;D
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...and Bright Eyes !!! "How can the light that burned so brightly
Suddenly burn so pale? Bright eyes." FFS WTF ;D ;D ;D
They're still floor fillers up here.....(or over here in Garps case). Pass the talcum pet ;D
And I have to mention that the other Friday night when I was there, it was a night of current dance anthems on the radio.
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LMAO guys.
Gav, can you provide a translation for the video?
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Cannit yee understand plain english garp, yee will hev tuh listen mare closely insteed iv dancin leek a muckle pufta aroond yor kitchen listenin tuh the bee gees.
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Cannit yee understand plain english garp, yee will hev tuh listen mare closely insteed iv dancin leek a muckle pufta aroond yor kitchen listenin tuh the bee gees.
I pasted that into the Babel Fish translator - and it made more sense than the video. WTG Andy, you multi-linguist.
Anyway, off to bed now....early rise tomorrow :)
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Great video thanks. Looks like a real restaurant curry
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Love it 8)
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Nice one me ald Chewy
Love Bhuna - we dont have it on the meals (dropped it on standardising) - but one of my favourites that i make for myself
Its only 5 in the morning but it made my mouth water
great post
best, Rich
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Top notch as usual CT.
I understand Tyneside, I grew up on Viz comic. :) :)
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Wait till Garp hears broad northumbrian which is just a few miles up the road from Tyneside. It took me a year to finally understand my late Father in law and noramlly the conversation would be me nodding in agreement, then getting the look and me then adding the words Yes Yes you're right I do think that's wrong or vice-versa. I soon became expert at seamlessly turning an agreement into me disagreeing. Happy days :)
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Mebbe we shoods aw spick in scottish tae help it puir auld garp fa seems tae be havin' trooble understandin' th' queens sassenach. ;)
Was thinking about making this recipe tonight but I think Im going to want something a lot hotter to go with all my beers in the fridge, I could add extra chilli (powder and green) but then Im not really doing the recipe how it is supposed to be done.
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Thanks for all the good comments Lads ;) ;D
cheers Chewy
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MA why not try a good garlic and chilli chicken, simple, few ingredients and packs in loads of taste and heat.
Here's a link to me making 976's garlic and chilli sauce for the curry, probably still not hot enough for you but very nice, on the photos I said garlic and ginger where it should be garlic and chilli, oops
http://www.curry-recipes.co.uk/curry/index.php/topic,11156.msg84050.html#msg84050 (http://www.curry-recipes.co.uk/curry/index.php/topic,11156.msg84050.html#msg84050)
Ed
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I meant to make Curryhell's Elaichi North Indian Special (http://www.curry-recipes.co.uk/curry/index.php/topic,8702.msg77462.html#msg77462) for dinner tonight, but by the time I'd made a few kilos of pre-cooked chicken and chicken tikka, and blended and frozen a load of garden tomatoes, I realised that I didn't have the pastes required to make the red masala sauce. Big disappointment!
So having watched Chewy's video of his Chicken Bhuna this morning, I thought his recipe would fit the bill and give me something new to try. I'm glad I did, because it was delicious!
(http://www.curry-recipes.co.uk/imagehost/pics/a50f0fb594f115696095bb96e48ad3d8.JPG)
It was made with portion 2/6 of JB's base and it worked very well indeed. I'll certainly cook this very fine curry again. Thanks again to Chewy for sticking the video up for us. :)
Now I need to lay my hands on some pastes for that pesky red masala sauce!
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That looks like a damn fine quality bhuna you got there Naga. It's got me right in the mood for my leftovers :P You deserve a good curry after all that work ;) I always do a bulk batch of red masala and freeze it in ice cubes trays and then bag it. That way, i'm never without it for when the mood takes me ::) ;D
I certainly have some work to do once i get back in the kitchen in the way of pre-cooked meat to prepare. Then i can crack on with the winter curry cooking. Am looking forward to trying jb's base. And now CT's bhuna :P
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...I always do a bulk batch of red masala and freeze it in ice cubes trays and then bag it...
Aye, CH, that's my usual MO too, and I thought I had some frozen but the cupboard was bare. I'm out of the jars and I make my own Kashmiri paste nowadays anyway, but I'm a bit stuffed for the recipes for suitable Tandoori and Tikka pastes.
I must make some more red masala sauce up, because your NIS is definitely up there with the best and its been a couple of months since I last made it.
Anyway, back to Chewy's Bhuna! You won't be disappointed one bit - its a bit like his Madras in that the ingredients are nothing fancy, but the cooking technique and resulting final dish are pretty damn good.
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Hi Naga
Looks great, well all your curry cooking looks good. ;)
Glad you gave this a go, layers of flavour
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It's Bhuna, Jim, but not as we know it.
What is it with the lid on thing, Chewy. Of all the BIR/TA things I've seen, I have never known that.....is it some strange Bangladeshi/Geordie fusion idea?
It's a serious question despite the attempt at humour.....I mean I know why you would do it, but it's not BIR as I have come to understand it :)
The lid-on technique is used in more BIRs than you might think garp. I know one old chef who uses it for many dishes. Highly recommend giving it a go. Here's me a while back, cutting my teeth on chewy's madras sauce recipe of all things. I went on to get a lid that fit one of my frying pans.
http://www.curry-recipes.co.uk/curry/index.php/topic,11210.msg84775.html#msg84775 (http://www.curry-recipes.co.uk/curry/index.php/topic,11210.msg84775.html#msg84775)
Another great vid from chewy. Made the bhuna last night. Couldn't help but throw in a few chunky onions. Top notch!
Rob :)
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Next weeks curry for me for certain, it was going to be tonights curry but had no onions !!
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Welcome to mine MA I have a very large net of onions to get through ;D
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Making this for the 2nd time tonight, and the 3rd time ! Family around on Sunday for curries and time is elusive this weekend so am making 3 curries tonight (no meat) that will left in the fridge for Sunday.
The first time I made this last weekend it was an amazing curry, used Jb base and followed the recipe the best I could (bl00dy geordie foreigners ;)), I have to say it was definately a plate wiping curry if ever there was one.
Cheers CT, do us a favour though for your next video, find some better music !! :o
Classic - CT humming to Bright Eyes , always makes me smile though :)
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Well, after an epic curry cooking night last night at the man who knows it all, I decided I had to have a go at Chewy's bhuna. Sat through the video this morning and wrote down the ingredients and a rough cooking guide. Had made Jb's base the other night so pre-cooked some boned and skinned chicken leg in a portion. Followed recipe to spec and I have to agree with Andy, its blooming lovely and I've also just had the thumbs up off the daughter (apart from she would have preferred chicken breast). Definitely one to be repeated, which will be next week. :)
Oh and I had it with a few roasties for a change.
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Sunday dinner stylee, like it, but you need 4 peas , a floret of broccoli ,1 carrot , 10 yorkshire puddings , looks bloody lovely Gav, then again I have been drinking since 12.30 lol. Joking apart lovely curry though, I and all my guests really enjoyed this one :)
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Well, after an epic curry cooking night last night at the man who knows it all
I wondered why my kitchen was such a mess this morning. Nice plateful bud ;D
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Well my missus comes back of holiday tomorrow and being the caring husband I am, I made another Bhuna tonight for tomorrows tea whilst i had all my spices out clearing out the cupboards today. I also made for her a Ceylon Chicken which is her favourite. Ceylon above and Chewy's Bhuna below. Couldn't resist a mouthful and its definitely in my top 3.
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Lovely looking food there G.I, got my juices flowing at 8 o'clock on a Sunday morning, cheers for that !
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They look delicious Gav. Your mrs will be well chuffed. So glad I have leftovers to nibble on today or I would have to start cooking ;)
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Good job Gav, there you go with the Ceylon again, ;D Sri Lankan for 30 odd years. ::)
Anyhoo, last nights scoff, cooked with Ghee and your gifted chicken.
Similar Bhuna, with extra roasted Garlic and Jalape
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Excellent ct, lush indeed
I am now desperately in need of curry :)
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..... there you go with the Ceylon again, ;D Sri Lankan for 30 odd years. ::)
I know but the chicken and base has been in the freezer since 1972 ;)
Back on the Mutton Saag Balti tonight. WhoopDeDoo.
Want it already if it's like the chicken one I had the other night :P :P. Bhuna looks very good as well. Mine was delicious this afternoon and missus enjoyed her Sri-Lon /Cey-Lankan (old habits die hard) :)
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Great vid again CT, thanks for posting. Can I ask what ingredient you put in at 5.57 please? Also how much garam masala as well please? This is on the Friday night list.
Cheers
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Had a stab at this tonight, scores on the doors were 7, 8, 8 and 7 out of 10. Probably used more oil than CT and mine looked wetter in the early stages, and possibly had too little base gravy added later on. BUT, all told it was really tasty, keeping 4 people happy is always hard and it's a curry I will now do on a regular basis. Thanks again CT, I'd still like to know what you put in at 6mins mind.
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I think I heard "ginger"? ??? not sure
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"Ginger something" not sure what though ???
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''A bit of ginger in there, my favourite.'' Is what chewy says at 6 mins.
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It tells you under the video.."a touch of pickled ginger". Subtitles would help though.
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Cheers SS, pickled ginger sounds about right to me :)
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Hi BlueBalti, Glad you had a result on cooking this dish.
Video = 6 min in, a touch of Priya Ginger Pickle, its one of my favourite 'go to' flavour enhancers that I use in quite a few of my recipes.
Garam Masala, Just a finger and thumb pinch x 2, I don
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Cheers Chewy, I thought I heard ginger but couldn't quite place it, thanks once again for posting mate!
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I spent a day with the wise old owl himself ( chewy ) and super fit Gav a couple of days ago
A marathon curry day it was :)
Thanks Chewy and Gav for all the hard prep the day before
All I can say is you can't buy experience and that was what I learnt that day we'll worth the petrol money ;D
Just watching him cook at an pace I can only describe has relaxed :)
For all you missing 5 percenters just watch this video several times and you might get there
Thanks Chewy invaluable
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For all you missing 5 percenters just watch this video several times and you might get there
I'd be more than happy if I was only missing 5% :o
Sounds as though you had an enjoyable day and learnt a thing or two as well :)
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I spent a day with the wise old owl himself ( chewy ) and super fit Gav a couple of days ago...
This is how a forum should work. Nice one, lads! :)
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Hi, I made Chewy's base today and really want to make his bhuna this weekend as it looks amazingly good. I've watched the video
several times but can't get the powdered ingredients down and haven't found a recipe if there is one. Sorry to ask but as a newbie here
can anyone help me out with a couple of things please? I think I've got most of it but could do with help with what the green stuff that was
spooned in (minced green chilli?) and also what powdered spices were used. I reckon I've got everything else listed ok though. Really looking
forward to having a go at this. Thanks.
Bhaji Bob
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Hi Bhaji Bob
A bit extra info on my BIR recipe
I use Cassia Bark and Cassia Leaf (Tej Patta) Imported as Bay Leaf
Gives you a more intense Cinnamon flavour and are staples in Bangladeshi BIR cooking
Garlic and Ginger Paste
Blend equal quantities of
Fresh Garlic Cloves
Fresh peeled Ginger Root
Vegetable Oil to form a runny paste
1 tsp Salt too help preserve it
My Mixed powder
4 tsp Mild Madras Curry Powder
3 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
Minced Green Chilli Mix
Blend together
Handful - Fresh Green Chillies
Handful - Coriander Leaf/Stalks
One Green Capsicum
50ml Vegetable Oil and a good Pinch of Salt.
Indian Ginger Pickle - I use Priya Brand (see post above)
Garam Masala
Any bought product will do, but if you make your own from whole spices
be careful as it will be very strong and can overtake and ruin the flavour of your curry
Hope this helps, good luck ;)
cheers Chewytikka
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Thanks Chewy, that's really great! I ordered the Prya ginger pickle and some Asian/Indian bayleaves earlier today though doubt they
will arrive by the weekend. However, in the meantime I can get on and make the green chilli mix and get your mix powder together.
That was a very useful reply, thanks for taking the time to do it, I'm chuffed. :)
Cheers
Bhaji Bob