Topic: Thankyou

[curryhell]

 
It's 11:04 and i'm getting the urge for curry and bombay aloo already  ;D
Looking good sotonowl 

[Kashmiri Bob]

Re-sized for you.



All looks very nice indeed.

Rob 

[sotonowl]

Brilliant, thanks Rob,

Jim

[chewytikka]

sotonowl
Looks a good home cooked supper, heavy on the oil, but hey

With your talk of dry Bhuna's, is your curry what you consider a dry Bhuna?

cheers Chewy

[goncalo]

Looks fantastic. I'm following this recipe for sure, as it looks so close to that meal I just had 2 days ago from a local restaurant.

[sotonowl]

sotonowl
Looks a good home cooked supper, heavy on the oil, but hey

With your talk of dry Bhuna's, is your curry what you consider a dry Bhuna?

cheers Chewy

No Chewy, I said previously that the pic wasn't of the Bhuna I made

[chewytikka]

Ooops, sorry, I missed that.
It does interest me, what people think a Bhuna should be.

cheers Chewy

[Garp]

Cooking with Stella is the only way to do it 

Nice one

[Peripatetic Phil]

http://www.curry-recipes.co.uk/curry/index.php/topic,6248.0.html It was 976bar's recipe, he has reawakened my love of bhuna dishes

OK, so tonight I tried Bob's recipe, made with only very minor deviations (Rajah mixed masala in lieu of mix powder, only two ladles of base in total), and I have to say it was not bad.  Rexture/consistency-wise it was perfect, but to my mind it lacked depth of flavour.  I can think of two possible reasons for this :

• Although the recipe calls for garlic puree and ginger puree, it doesn't (as far as I could see) use them, so they were not added
• Bob does not specify how much pre-cooked chicken, and I put in two whole breasts (cut into curry-sized pieces), which is sufficient for at least two meals, so the spices were distributed over perhaps twice as much meat as Bob intended

Those aspects apart, it was definitely heading in the right direction; next time I shall either increase the spices or reduce the chicken, in the hopes of approaching ('though I fear I will never reach) the Chicken Bhuna of the New Delhi restaurant, Finchley Road, in the early 70's.

** Phil.

[sotonowl]

http://www.curry-recipes.co.uk/curry/index.php/topic,6248.0.html It was 976bar's recipe, he has reawakened my love of bhuna dishes

OK, so tonight I tried Bob's recipe, made with only very minor deviations (Rajah mixed masala in lieu of mix powder, only two ladles of base in total), and I have to say it was not bad.  Rexture/consistency-wise it was perfect, but to my mind it lacked depth of flavour.  I can think of two possible reasons for this :

• Although the recipe calls for garlic puree and ginger puree, it doesn't (as far as I could see) use them, so they were not added
• Bob does not specify how much pre-cooked chicken, and I put in two whole breasts (cut into curry-sized pieces), which is sufficient for at least two meals, so the spices were distributed over perhaps twice as much meat as Bob intended

Those aspects apart, it was definitely heading in the right direction; next time I shall either increase the spices or reduce the chicken, in the hopes of approaching ('though I fear I will never reach) the Chicken Bhuna of the New Delhi restaurant, Finchley Road, in the early 70's.

** Phil.

Let me know how you get on Phil, especially any improvements as I really have rediscovered my love of dry curries, especially the Bhuna.