Topic: Littlechilie's Chilli Chicken Bhuna Recipe.

[littlechilie]

Hello here is my Chilli Chicken Bhuna recipe, I am aware there are other great Bhuna recipes here that I have never had time to cook but here is mine.
This is how I serve this, so if it is to your taste then please please enjoy.  ;D


Ingredients.
One portion.

Pre-cooked Chicken 1 medium or large breast precook in chunks as desired.
1 chef spoon of oil Or Veg Gee.
1 pint of diluted base Garvey, quite watery. I use two ladles undiluted base to two ladles of water.

Tsp garlic + tsp ginger paste
1 tsp fresh ginger.
1/2 onion, chopped fine or strips, in the photo below I use all strips! save some onion cut in long strips for garnish as in photo.
2 tsp spice mix powder
1 Kashmiri chilli pow.
1 tsp methi leaves? Optional
2 tbls of blended tom pur?e and tinned toms blended together. I use 1 tbls of tom paste to 1 tin of toms and blend.
Very small pinch of salt, if your base is salty don't add salt here.
Half a green pepper chopped into strips
1 tomato, chopped in to 4 quarters.
1 tsp of coriander and chilli paste. I use 1 large bunch of coriander, blend with 4 green Asian finger chillies and 4 tbls of lemon juice. Not the stalks save these for base cooking.
This paste can be frozen in ice cube trays and is awesome in any hot curry.
1 tsp mango chutney optional.

Method:
Add the oil to the pan on a medium heat add the onion keeping the garnish by, soften the onions add the green pepper,  garlic+ginger paste. Cook until near browning garlic, do not burn!

Add the 2 tbls of tom paste and then 2x mix powder,chilli pow and cook out until oil is coming out and nice.If dry add a little base to loosen.

Then add chopped ginger and 2x tom slices also salt and pre-cooked chick, then add 1st ladle of base and reduce down Till oil is out. Not burning.

Then add second and third ladle of Garvey and cook on high to reduce till thick, mind out for burning!

Add tsp of coriander chilli paste, 1x small tsp of mango chutney followed by remaining toms and last of the base, reduce to desired consistency. On a smaller flame.

Garnish as in photo and enjoy!! ;D


I serve with pilau rice and littlechilie's lime pickle.

[Madrasandy]

Looks good lc will give it a go when time permits.
Few questions though mate-
Do you add mango to yours?
Is the quantities correct for the coriander/chilli paste? It seems quite a lot of coriander to chilli
What mix powder do you use?

Cheers

[littlechilie]

Hi MA if U Add Mango it will bring the flavour closer at a Balti, so I don't always add this!

Regards the blending of the coriander it all blends down to very little amount so u have to be carful it's not to hot, but can add as many chillies as u like it. ;)hot

Any mix powder should do,as it will be closer to the flavour your used to if u use your own.
Thanks.

[Madrasandy]

Cheers lc 

[littlechilie]

Welcome MA thanks for your interest  !
Trying to type on my phone at work! Not good

[Madrasandy]

working on a Saturday not good at all

[littlechilie]

I hear you there! Going to cheer myself up with curry and larger tonight ;D the flags are flying and the house is mine till Sunday!!!

[Secret Santa]

4 tbls of lemon juice.

Per portion! Honestly I despair of the way the flavour of curries appears to be going. This constant drive to make everything too bloody sour...why? When was bhuna ever a sour curry?

[Donald Brasco]

I thought it was 1 tsp of a paste made with coriander, chilli and lemon juice in the proportions given, not 4 whole tablespoons of lemon juice in one curry (clearly ridiculous)

[littlechilie]

Sorry to rain on your parade SS but you really must read the recipe b4 you comment thanks DB for pointing in the right direction.