C46 Chicken Bhuna

This is an updated recipe but the original can still be located here. Chicken Bhuna can be found on most Indian Restaurant menus and is a Medium/Hot curry with robust flavours and fairly dry in nature.

Ingredients

For 1	Continued...
2 tbspn oil	1 tspn chilli powder
50 gm onion (prepared weight)	½ tspn garam masala
1 tspn green chilli (chopped)	½ tspn cardamom powder
50 gm green pepper	300 ml c46 curry base sauce (see note 2)
1 tspn ginger (chopped)	1 tbspn tomato purée
1 tspn garlic (chopped)	1 portion c41 precooked chicken
2 tspn c41 curry powder (see note 1)	¼ tspn salt
1 tspn ground coriander	1 small/medium tomato

Preparation

Chop the onion.
Deseed and chop the green chilli.
Deseed the green pepper and chop into about 1 inch squares.
Grate the ginger and crush the garlic and mix with a little oil to make a paste.
Chop the tomato into 8 pieces.

Cooking

Heat the oil in a pan and cook, stirring regularly, the onions, green chilli and green pepper for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Add the c41 curry powder, chilli powder, ground coriander, garam masala and cardamom powder and cook, stirring, for 1 min, adding c46 base sauce if needed to prevent drying and burning.
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min.
Add the chicken, salt, fresh tomato and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency although the final dish should be dryish.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Any good medium curry powder can be used.
(2) Dilute the c46 base sauce with 100 ml of water and warm before use. Any other base sauce can be used, diluted or not as required by the specific base sauce.

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