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Thread: Chicken Bhuna Masala

  1. #1
    Join Date
    Sep 2007
    Posts
    3,227

    Default Chicken Bhuna Masala

    Serves 3-4.


    Preparation and cooking time: 15-20 minutes.


    2 oz (50g) mushrooms
    green capsicum
    6 tablespoon vegetable oil
    pt (425g or three cups) curry sauce
    1 lb (425g) cooked chicken
    1 teaspoon salt
    teaspoon chilli powder
    1 green chilli finely chopped
    teaspoon red food colouring
    1 teaspoon garam masala
    1 teaspoon ground cummin
    teaspoon dried fenugreek
    1 tablespoon finely chopped green coriander


    Wash the mushrooms and capsicum and slice thinly. Heat the
    oil in a large deep frying pan and fry for 4-5 minutes on a
    medium heat.

    Add the curry sauce, chicken, salt, chillies, and food
    colouring. Turn up the heat and bring to the boil.
    Continue cooking for five minutes, stirring now and again.

    Spoon off any excess oil and serve sprinkled with green
    coriander.

    Enjoy..
    Last edited by TBH; 25-Jan-08 at 00:24.

  2. #2
    Join Date
    Sep 2007
    Posts
    3,227

    Default How to make the curry sauce.

    Preparation and cooking time: 1 hr 30 minutes approx.


    2 lb (900g) cooking onions
    2 oz (50g) green ginger
    2 oz (50g) garlic
    2 pint (I litre 570ml) water
    1 teaspoon salt
    1 tin (8oz/225g) tomatoes
    8 tablespoon vegetable oil
    1 teaspoon tomato puree
    1 teaspoon turmeric
    1 teaspoon paprika

    Stage One

    Peel and rinse the onions, ginger, and garlic. Slice the
    onions and roughly chop the ginger and garlic.

    Put the ginger and garlic into a blender with about pint
    of the water and blend until smooth.

    Take a large saucepan and put into it the onions, the
    blended garlic and ginger, and the remainder of the water.

    Add the salt and bring to the boil. Turn down the heat to
    very low and simmer, with the lid on, for 40-45 minutes.

    Leave to cool.


    Stage Two

    Once cooled, pour half the boiled onion mixture into a
    blender and blend until perfectly smooth. Absolute
    smoothness is essential. To be certain, blend for at least
    two minutes. Pour the blended onion mixture into a clean
    pan or bowl and repeat with the other half of the boiled
    onion mixture.

    Wash and dry the saucepan. Reserve about four tablespoons
    of the sauce at this stage to use in cooking the chicken.

    Freezing. Freezing is best done at this stage.


    Stage Three

    Open the can of tomatoes, put into the rinsed blender jug,
    and blend. Again, it is important that they are blended
    perfectly smooth, so blend for two minutes.

    Into the clean saucepan, pour the oil, tomato puree,
    turmeric, and paprika.

    Add the blended tomatoes and bring to the boil. Turn down
    the heat and cook, stirring occasionally, for ten minutes.

    Now add the onion mixture to the saucepan and bring to the
    boil again. Turn down the heat enough to keep the sauce at
    a simmer.

    You will notice at this stage that a froth rises to the
    surface of the sauce. This needs to be skimmed off.

    Keep simmering for 20-25 minutes. Stirring now and again
    to prevent the sauce sticking to the bottom of the
    saucepan.

    Use immediately or cool and refrigerate for up to four
    days.

  3. #3
    Join Date
    Sep 2007
    Posts
    3,227

    Default How to prepare the chicken.

    Preparation and cooking time: 25 minutes.


    For 6-8 persons you will require:


    5 large chicken breasts (approx 2lb or 900g with skin
    and bone removed)
    6 tablespoon of vegetable oil
    1 teaspoon turmeric
    4 tablespoon of the reserved uncooked curry sauce


    With a sharp knife remove all fat and membranes from the
    chicken portions and cut each into eight equal sized
    pieces. Wash and drain.

    Place the remaining ingredients into a large saucepan and
    mix well.

    Cook on medium heat, stirring continuously until the sauce
    starts to darken in colour (approx 4-5 minutes).

    Add chicken and stir until all the pieces are well coated
    with the sauce.

    Turn down the heat and continue cooking with the lid on for
    15-20 minutes, or until the chicken is tender, stirring
    frequently.

    Remove chicken pieces (leaving behind the sediment) and
    place them in a clean container. The cooked chicken can
    now be used immediately for many of the chicken curries or
    cooled and refrigerated for up to four days.

    Freezing. Freeze for up to 2 months.

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