Topic: Kushi Chicken Bhuna

[Razor]

The recipe is from the "Authentic Balti Curry" cookbook,  ISBN 14120592 - X

Per Portion:

2 tbsp vegitable oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
2 tsp kushi spice http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0
Pinch of salt
A portion of kushi pre-cooked chicken http://www.curry-recipes.co.uk/curry/index.php?topic=4293.0
2 tomatoes, chopped
125ml or more, kushi base http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0
Fresh coriander leaves to garnish

Put the pan on a gentle heat

Add the vegetable oil

Add the garlic and onion and fry until golden brown.  Remove from the heat.

Add the kushi spice and a pinch of salt and stir quickly

Then add the pre-cooked chicken.

Return to the heat, and add the tomatoes, stirring once again.

After a few minutes, add the base sauce and cook until it starts to boil.

Simmer for around five minutes, and the water content will eveapourate.  It should be quite a dry dish.  The sauce will become thicker and drier, the longer you heat the dish.

Garnish with fresh coriander leaves, and serve.

[Fi5H]

has anyone tried this dish yet?

[Unclefrank]

Hopefully trying this tomorrow so will post pics (and the Jalfrezi if possible), very much looking forward to trying these recipes.

[Unclefrank]

Here we go, added little to much sauce but the taste was there.

I also used two toms that were a little bit big in my opinion but will know for next time.

I liked this dish and not that hard to replicate either.
Have you tried it yet Razor?

[Razor]

Hi UF,

Yes I have tried it and really enjoyed it, albeit that I do prefer spicier dishes as a rule.  With that said, I make the veggie version for my wife all the time and she absolutley loves it.

Glad you gave it a go though. The one thing I would say, this dish bares little resemblence to bhuna's around these parts.  We usually get a few peppers in ours and a few peices of onions, bit like a Jal Frezi but without the chillies, still, very nice though.

Ray

[Unclefrank]

Same here as well Razor, hardly any sauce is what i thought a bhuna was, but everywhere is different. Think i was being a bit greedy with the sauce i think.
Made a Sagwala for my friends wife and she absolutely loved it.
Just made another batch of the base sauce today so will be busy over the next couple of weeks, happy times.

[976bar]

Here we go, added little to much sauce but the taste was there.

I also used two toms that were a little bit big in my opinion but will know for next time.

I liked this dish and not that hard to replicate either.
Have you tried it yet Razor?

That looks amazing Unclefrank. Bhuna is my favourite dish of all time for flavour if not heat.

I'm gonna give this one a go

[Unclefrank]

Hi Bar the Authentic Balti Curry book is a good find in my opinion, this Bhuna needs to be drier but the taste was there. Also when adding the "Kushi Spice" i wait for about 4-5 mins before adding said spice, tried as it says in book and the spice mix can burn very easily all in all this book is well worth the 8 English i paid for it.

[Secret Santa]

Bhuna is my favourite dish of all time for flavour if not heat.

Mine too!

That you say it's because of the flavour suggests that you may have had the type that I'm used to (and can't get any more). The flavour stands out as being very different from the other curries and is (was) so savoury and delicious.

If you make one that you think is a winner make sure that you let us know please.