Chicken Bhuna

I've made yet another batch of Saffron's/SnS base sauce and in a hurry made a bhuna. I've par-fried some onion and peppers in a separate pan until the edges start to brown and then thrown into the  main pan with chicken.

That looks a nice curry, Goncalo, but for me at least (an "old-school" curry man), the dish is far too wet to be a bhuna as I know the dish.  The bhunas that I used to eat and love were dry(ish) dishes, no wetter than a good mushroom bhaji, and were certainly not swimming in sauce as yours is.  The colour looks right, though, so I would be interested to see a future version in which you used no more than (say 15% of the sauce that you used to make this one, and in which you focussed on cooking the dish in oil and the meat's own juices rather than in a base.

** Phil.

I intentionally added an extra ladle (generally would add only 1.5 and reduce until it clings around the meat) as the missus likes it saucy. After a long day cooking, chopping, precooking, etc. when you are done blending/simmering the base it's already late enough at night that food does not have to be perfect, it just has to be!

Understood !

My missus loves plenty of sauce too and whilst I always try to make sure she gets plenty  she would actually devour a plate of rice and sauce alone if there was no meat in it. 

Bombay Aloo + Chicken Shatkora using Mouchak base

The picture quality and my cheffing abbilities are crap an does not make justice to the actual dish. Easily among the top 2 or 3 of my best curries ever and this is not to say I made the best yet, but quite sure a huge improvement. I am certainly sold on the mouchak base and mix powder (Although, as the actual recipe has the "akhni water" in a separate comment, I didn't write that to paper before going to the kitchen and did not do. Next time I'll try with some garam masala.

Thought I'd prepare tomorrow's lunch ahead of time and re-done the same curry, this time with fresh chillies.




I also added 2 slices of shatkora instead of just one.