Chicken Bhuna PERFECT initiation into the world of curries
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- Опубліковано 7 гру 2023
- A perfect initiation into the world of curries, Chicken Bhuna stands out as the ideal dish for beginners. Its forgiving nature means that, aside from the crucial step of not burning the spices, the rest of the cooking process embraces a deliciously charred and smoky flavour, making it nearly impossible to get wrong and absolutely delightful to savour.
👇 RECIPE BELOW
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Ingredients
- 4 chicken breasts, cut into bite-sized pieces
- 2 tomatoes, quartered
- 1 tsp cumin seeds
- Green pepper cubed
- 2 onions cubed
- 7 tbsp onion paste
- 3 tbsp tomato puree watered 1 to 1
- 1 heaped tbsp garlic and ginger paste
- 1 heaped tbsp mixed powder
- 1 tsp garam masala
- ½ - 1 tsp red chili powder (or to taste)
- Salt to taste
- 3 tbsp vegetable oil
- Fresh coriander (cilantro) for garnish, optional
- Water as needed
½ tsp garam masala at the end
IF NOT using mixed powder - 2 tsp each cumin, coriander powder-1 tsp turmeric powder
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Another good tutorial Rik. 👍 Well done!
That looks so good. Thank you for sharing.
Finally....a truly decent curry 🍛....simply explained....absolute quality, and respect 🙏 🫡....brother, you did super good....(am coming round to yours for tea 😂😂)....
I love this channel Rik. Just found it a few days ago. I find it relaxing, nice and laid back.
Thank you. Best, Rik
I recently came across your Channel and made a few of the English school dinner recipes which were pretty good! Yesterday I spotted your recipe for Chicken Dopiaza and bearing in mind I’ve never made a curry from scratch I was super impressed with how easy it was and I meant to take a photo but we scoffed it! I’ve just watched your base gravy video and reckon I could give it a go but I’m wondering when I freeze it what’s the rough quantity to freeze each bag for 4 people and if it’s ok to freeze as it is?
P.S I’m in New Zealand so maybe not the right season for curry’s (30 degrees today) but I’m afraid you’ve got me hooked!! Will be a regular viewer Rik! keep up the great work!
Thank you. They say 150ml per portion they say! Starting point put 600ml in a jug and see if it would be enough for your portions. Best, Rik
Another great video Rik. I charcole my onions, peppers etc under the grill . I add them into my cooked curry at the end.
Yes, a great way to add the flavour. Best, Rik
Love this Bhuna curry I call it my cross over curry for people that usually eat korma or tikka masala . With out the chillies this is a mild but full flavoured curry that gets people to then be a bit more adventurous with there choice of curries 👌
It's a great curry, Steve. It has a bit of everything: protein, veggies sauce - heat if you want it. Best, Rik
Indeed I like the chillis in mine but people that think all curries above a tikka heat are to spicy it’s a nice experience and they go onto try other curries
When you think about it apart from the oil it's quite a healthy veg packed meal
I agree, and then if you consider the oil content per portion that knocks that down, and then if you only eat one curry a week - it's a great meal. Best, Rik
A great video, Maybe next time you could tell us something about where you cooked BIR in the UK? I will still happily buy you a new wooden spoon.
No spoon needed, thank you all the same. A long time ago Huddersfield and others. Best, Rik
my fave curry,thanks Rik !
Yes, one of my go-to's. Best, Rik
Another banging curry Rik to arrive back in England to. Love your stuff! Hope you're well.
Ok, here's Josh. Thanks, mate. More to come soon, been busy. Best, Rik
Hi Rik - an idea for a future episode, how about your take on a ‘staff curry’ please? I know they tend to be more involved than the majority of curries, but the reward usually tends to be worth the effort 👍
Sounds like a plan. Best, Rik
Rik, I've only just discoverd your channel, and im really enjoying it. I bloody love a curry, and am getting quite confident in making one. Which of your videos would you say shows your signiature curry?
I wouldn't know, to be honest - I have made so many over 40 years of cooking - I love Thai Curries, the simplicity of them; Massaman is a must in my life made properly (The Thai way). Potatoes, Chicken coconut curry sauce, a little fiery hint of tamarind, and peanuts. I hope you enjoy the channel and making the curries - if you get stuck with anything just ask. There are some nice folks tuned in here. Best, Rik
rik looks fantastic . i want to ask at what point would you stop and freeze this if you wanted to
Dave, as with any curry - miss out on the veggies if done my way - then when you reheat, char up those veggies and just bob them in the curry. All the veggies will be fresh and NOT soggy mate. Best, Rik
Wait a minute, did i see correctly, you cooked in my Home town Huddersfield? What year would that have been and where? You need to come back mate the curry scene is not doing so great lately. Thank goodness for your channel.
You are correct - 1985! Long gone! Best, Rik
Hi Rik, why was your onion paste so dark? Did you do something different to it?
No, it's nearly frozen at the back of the fridge - nothing different. Best, Rik
Nice one Rik. I wonder if you could reduce the runtime of your videos by not chopping the veg on camera? Might help with the views.
Thanks, mate, let's have a go, eh! Best, Rik