Chicken Bhuna Masala Recipe

Origin: India      Period: Modern

Ingredients:

450g Chicken breast, sliced
1 tsp Turmeric
50g Mushrooms
1/2 Green Pepper
6 tbsp Vegetable Oil
425 ml Curry Sauce
450g Leg of Lamb, cubed
1 tsp Salt
1/2 tsp Chilli Powder
1 green chilli, finely chopped
2 tsp Paprika (for colour)
1½ tsp Garam Masala
1 tsp Ground Cumin
1/2 tsp Methi curry leaves
1 tbsp Fresh Coriander, finely chopped

Chicken Bhuna Masala Preparation:

Method:

First prepare the chicken by taking about five breasts. Remove the skin, any bones and fat then cut into eight equal-sized portions. Wash these and drain. Add about 4 tbsp of vegetable oil to a large saucepan along with 1 tsp of turmeric and 4 tbsp of reserved curry sauce (as described on p 39). Cook on a medium heat for about four minutes until the sauce darkens and thickens then add the chicken. Ensure they are well-coated with sauce then turn down the heat, cover the pan and continue cooking for 15 minutes stirring frequently. At the end of this time take the chicken pieces out and transfer to a clean dish. They can be used immediately, refrigerated for up to 4 days or frozen for up to 2 months.

Slice the mushroom and pepper then add to the oil heated in a large frying pan and fry on medium heat for about five minutes. At this point add the chicken, curry sauce, salt chilli powder, chillies and paprika. Bring the mixture to the boil and continue cooking for five minutes with frequent stirring.

Turn the heat down a little and add the garam masala, cumin and methi curry leaves then cook for a further five minutes. stirring occasionally.

Take the curry off the heat, allow to settle for a minute, skim-off any excess oil and serve sprinkled with the chopped coriander.

This is a fairly simple curry and to make it more interesting many restaurant chefs will add a teaspoon of Tandoori Marinade [p ??] during the final two minutes of cooking to improve both the flavour and colour of the dish. You can also replace the chicken in this dish with just about any meat you wish. Vary the heat by using

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