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Hi Chewy,Is the 1 tablespoon of salt correct? I nearly had a heart attack when I saw that as I'm now on a low salt diet due to elevated blood pressure. The curry only looks like enough for 1-2 people.I still fancy trying this out but with less salt.Cheers,Paul
Chewy's Gora Bengali Chicken Roast A Traditional Bangladeshi Chicken Recipe Which is called Chicken Roast but the chicken is actually deep fried.What you need for the Chicken2 Chicken Leg Quarters.1 tsp Tumeric pdr1 tsp Chilli pdr1 tsp SaltMethod Skin, Trim and wash the Chicken (pat dry)split the chicken into 4 pieces.Coat and rub the spices all over the Chicken.Deep fry the Chicken at 160f for 10 mins max.Drain and keep aside.Soon as you put the Chicken on start the BhunaWhat you need for the BhunaBengali Whole Spices 4 Tej Patta5 Cloves5 Green Cardamoms2 Black Cardamoms2 Pieces of Cassia Bark (Finger Length)Powdered Spices 1 Tbsp Salt1 tsp Tumeric pdr2 tsps Coriander pdr1 tsp Cumin pdr1 tsp Chilli pdr1.5 tsp Mixed pdr0.5 tsp Garam Masala pdrThe Wet Stuff 2 Chef's Spoons of Vegetable Oil (6 Tbs)2 White Onions (Sliced)1 Red Onion (Sliced)0.5 Green Capsicum (Sliced)0.5 Red Capsicum (Sliced)6 Green Finger Chillis (Split or Chopped)2 Tomatoes (Quartered)2 Heaped tsps G&G pasteHandful of Fresh Coriander (Chopped)Finishing Garnish 3 tbs Milk2 Tbs Lemon JuiceMethod (Bhunao)Use a 10" stockpot or I have a high sided 10" non stick skillet with a lid.Heat the pan on med to high heat and add the oil.Add all the Onions and Bengali Whole Spices and stir constantly for 3 minsthen add Salt and stir in, keep stiring then add capsicum and tomatoes and stir in.Keep stiring then add G&G paste and stir in, let it cook for 5 mins, giving it a quick stir every 30 seconds. (It's all cooking in it's own moisture at this stage and will start to dry out and catch) so start adding a small amount of water (100ml) or diluted curry base and stir in.Add Chillis and stir in, let it cook for 2 mins. Add all the powdered spices and stir in.let it cook for 3 mins, giving it a quick stir every 30 seconds. The moisture should have evaporated and it should be frying again as the oil releases, let it cook for 2 mins. Now add some more liquid (100ml) stir in and put a lid on. let it cook for 2 mins. Now add the fried Chicken and fold in and add fresh coriander, let it cook for 3 mins with the lid on.Now uncover, stir and sprinkle on the finishing garnish, take off the heat and let it rest.Serve with Pilau and Indian SaladThis took 27mins from start/finishThis is an extremely tasty dish and needs only your undivided attention.cheers Chewy