Indian
Indian - Chicken Curries
Bhuna (Restaurant Style)
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1/2 medium size - sliced Brown/White Onion
- • 1/2 sliced Green Pepper
- • 1 teaspoon Garlic Paste
- • 1 teaspoon Ginger Paste
- • 1/2 teaspoon Coriander Powder
- • 2 teaspoons Mix Powder / Curry Powder
- • 1/4 teaspoon (or as required) Chilli Powder
- • 1/4 teaspoon Salt
- • 1 tablespoon Tomato Paste
- • 250 millilitre Curry Base
- • 6-8 pieces Meat / Veg / Paneer
- • 1/2 cut into 4 wedges Sliced Tomato
- • Pinch Garam Masala Powder
- • sliced for decoration Green Finger Chillies
- • for decoration Fresh/Chopped Coriander
Preparation Steps
1
Phase 1
heat the oil, once hot add the onion and pepper and cook for around 5 minutes
2
Phase 2
add the garlic, ginger, coriander powder, mix powder, chilli powder, salt, tomato puree and 1/3 of the base gravy. Mix through and allow to fry for around a minute.
3
Phase 3
add the tomatoes, meat and another 1/3 of the base. Stir through and cook for a further minute
4
Phase 4
add the last of the base gravy, stir through and continue to cook for a further couple of minutes, only stirring if the sauce looks like it's about to burn
5
Phase 5
add the garam masala and some of the fresh coriander, stir through and cook for another 30 seconds
6
Phase 6
top with coriander and sliced chillies