Stephen Bulmer, the former chef/director of the Raymond Blanc Cookery school at Le Manoir aux Quat’Saisons and co-founder of the Brook Hall Cookery School with his wife Joanna, shows us how to make a delicious chicken bhuna using the Kenwood Cooking Chef and just the Two Pronged Stirrer and Pro Slicer / Grater attachments.
While the Kenwood Cooking Chef may look a mixer, it actually heats ingredients from underneath – allowing you to cook your meal in just one appliance. And the results? Well, they look delicious!
And, just so you can recreate this delicious meal too – here are the ingredients and recipe.
800g Chicken thighs, skin removed, de-boned and cut into 4 pieces
300g Onions, grated
2 Bay leaves
100ml Groundnut oil or Ghee
20g Garlic, finely grated
20g Ginger, finely grated
200g Tomatoes, sliced or quartered
2 tbspn Tomato paste
4g Salt }
4g Madras curry powder }
3g Medium chilli powder } List A
4g Garam masala* }
4g Ground coriander seeds }
4g Paprika }
4g Cumin seeds }
4g Black onion seeds } List B
4g Coriander seeds }
1 Large handful Fresh Coriander, chopped
1 Large handful Fresh Mint, chopped
1. Grate the onion, garlic and ginger in the Pro Slicer/Grater.
2. Affix the two pronged stirrer to the Kenwood Cooking Chef add the oil and set the temperature gauge to 140°C. Let the machine run at speed setting 1. Quickly add the chicken pieces, followed by the whole spices
3. After 1 minute add the grated onion, ginger and garlic from the pro slicer/grater and then the bay leaves and powdered spices.
4. Continue for 1 minute then add the sliced or chopped tomatoes and the tomato paste.
5. Cook for 10 more minutes. Check a piece of chicken to ensure it is cooked, then add the chopped herbs. Taste, correct the seasoning and serve with Yoghurt and Spiced Rice.
* Note: Garam Masala – equal weights of green cardamom, black cardamom, cumin seeds, coriander seeds, curry leaves, cloves, black pepper, magham and cinnamon stick.
And to accompany your chicken bhuna, here is the recipe for Stephen’s spiced rice
200g Basmati Rice
4g Black Onion Seeds
4g Cassia Bark
Place the rice in a heavy pot with the water and spices. Make sure that the water comes to ¾ inch above the rice. Normally recipes on the back of packets recommend too much water, which makes the rice too heavy.
Bring the water to a slow boil and continue boiling slowly until most of the surface liquid has evaporated. This should take about 10 minutes. The surface of the rice should be pitted with small indentations. At this point, cover the pot with a very tightly fitting lid. Turn the heat down to as low as possible, and let the rice cook undisturbed for 10 minutes. Then remove the pan from the heat and allow to stand for 10 minutes (this will help to steam the rice and make it fluffy).