Author Topic: Chicken Bhuna from Unlocking the taste.  (Read 11549 times)

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Offline Kashmiri Bob

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Re: Chicken Bhuna from Unlocking the taste.
« Reply #20 on: March 01, 2013, 03:19 PM »
None of the images I have been able to find on the web really match my memories of a Chicken Bhuna from the late 60's/early 70's, and Chris's more heavily reduced version is still miles away.  The nearest I can find is this one :



where what is clear is that there is virtually no sauce clinging to the chicken (because no base sauce is involved; it is chicken cooked in spices and oil), and it  is as close as I can find to the look of the dish I most miss in today's BIRs . . .

** Phil.

Looks lovely too.  I think you would like the staff curry at my local Phil.  The lads love their bhuna.  Staff lamb bhuna, staff chicken bhuna, staff king prawn bhuna, with/without shatkora.  Bhuna, bhuna, bhuna, and plain rice.

Rob  :)   

Online Peripatetic Phil

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Re: Chicken Bhuna from Unlocking the taste.
« Reply #21 on: March 01, 2013, 03:21 PM »
Looks lovely too.  I think you would like the staff curry at my local Phil.  The lads love their bhuna.  Staff lamb bhuna, staff chicken bhuna, staff king prawn bhuna, with/without shatkora.  Bhuna, bhuna, bhuna, and plain rice.

Where's your local, Rob ?  I've got my coat on, and still plenty of time to catch a train !
** Phil.

Offline DalPuri

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Offline Salvador Dhali

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Re: Chicken Bhuna from Unlocking the taste.
« Reply #23 on: March 01, 2013, 05:15 PM »
None of the images I have been able to find on the web really match my memories of a Chicken Bhuna from the late 60's/early 70's, and Chris's more heavily reduced version is still miles away.  The nearest I can find is this one :



where what is clear is that there is virtually no sauce clinging to the chicken (because no base sauce is involved; it is chicken cooked in spices and oil), and it  is as close as I can find to the look of the dish I most miss in today's BIRs . . .

** Phil.

Yep - that looks much closer to the mark (though I found that most places used to use a little base gravy just to keep things moist in the early stages, but this was reduced down to virtually nothing). I was always a Lamb Bhuna Gosht man, and this is the closest image I can find to the best I ever tasted, which, sadly, my favourite local restaurant can no longer replicate:


Offline Malc.

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Re: Chicken Bhuna from Unlocking the taste.
« Reply #24 on: March 01, 2013, 05:34 PM »
This one from vahrehvah looks pretty good. Best bit is at the very end. ;) ;D

http://youtu.be/Yj47r_o_9EM

 

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