Seriously one of the best curry recipes ever, far better than I can get in most curry outlets in my area (North Wales). The recipe is for a hot, asian style Bhuna, taught to me by a Bengali lawyer who had worked in his brother's restaurant kitchen whilst at Uni. He used to make one of these on a Sunday night and eat it for most of the week. It's very hot so if you can't handle the heat, tone down the fresh chillis and chilli powder. And remember as with most curries, it's even better the day after (ensure it is properly heated). Good luck - thanks for watching.
Ingredients
1.5 - 2 tablespoons oil (I used rapeseed, any frying oil will do - Ghee or butter would give a more authentic curry but also piles on the Sat fat)
3 Onions -- sliced
6 Cloves Garlic - crushed
4 inch Cube Ginger - cruches
1-1.5 Kg Chicken (some pieces with bone) -- skinned & cut into roughly same size chunks
3-4 green or red Bird eye chillies -- thinly sliced seeds in (use less if you don't like it too hot)
3-4 Bay Leaves
1 tea spoon madras curry powder
1.5 tea spoon turmeric
1 tea spoon cumin powder
1 tea spoon hot chilli powder (1.5 if you want it really hot)
8 Cardamom Pods
2, 3 inch sticks of cinnamon bark
3-4 cloves
½ tin of tomatoes
hand full of fresh chopped coriander
1 tea spoon Garam Masala
1/2 tea spoon salt & a good grind of black pepper
Also need 1 blender or processor for this method
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