Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Peripatetic Phil on October 15, 2020, 06:04 PM
-
I reported a few weeks ago that I had finally got around to trying Mr Lal's bhuna chicken (https://www.curry-recipes.co.uk/curry/index.php?topic=15549.msg138187), and I repeated the exercise more recently but this time using Syed's pre-cooked chicken (https://www.youtube.com/watch?v=rlSLn3zyiNg), which is now my recipe/method of choice. Unfortunately the results were not great (meiosis !), and I soon realised that I preferred my earlier attempt. Rather than just force myself to eat it, I removed the chicken, binned the sauce, and then tried to think what I might do with the chicken to salvage things. Then an idea came to me ... I put the chicken back into the pre-cook sauce from which I had removed it, cut half a green pepper into juliennes, then re-cooked the chicken in the pre-cook sauce with the green pepper. The results were superb, and probably the best bhuna chicken I have ever made. Syed's pre-cook sauce has a wonderful depth (and breadth) of flavour, and it works so well in a bhuna chicken.
** Phil.
-
What is the pre-cook sauce Phil? I noticed this on the recipe, and meant to ask. Or is it the sauce that is created in the pre-cooking process?
-
What is the pre-cook sauce Phil? I noticed this on the recipe, and meant to ask. Or is it the sauce that is created in the pre-cooking process?
Yes, that is exactly it, Onions