Recipe for camp stove chicken curry (BBC X-Ray)

Posted by Abul's Spice on 24 July 2016 at 10:58am

Following Abul’s Spice's involvement with the BBC's Curry Wars series last year (which Abul's Spice won), Abul was recently invited by BBC Wales to contribute to a feature which showed how easy it is to prepare a simple chicken curry on a camping stove. As featured on the BBC’s X-Ray programme, which aired on Friday 22nd July, Abul takes you through the process of creating a chicken bhuna that all the family can enjoy.

Abul's Camp Stove Chicken Bhuna (serves 5)

The chillies in this recipe were added whole for a little spice without all of the heat, but Abul says that if you like your curries extra hot, you should chop the chillies first. You can buy the ingredients given here from most supermarkets, but Abul is currently looking into the feasibility of selling special packs of ingredients direct from his restaurant.

Ingredients:

  • 3 large chicken breasts (cut into long strips)
  • 2 large onion (cut into long slices)
  • 1 red or green pepper (cut into long strips)
  • 1 clove of garlic (finely chopped)
  • 2cm piece of ginger (finely chopped)
  • 2 tomatoes (chopped)
  • 3 or 4 cardamom seeds (optional)
  • 2 bay leaves (optional)
  • 4 green chillies (whole)
  • 2 small sticks cinnamon (optional)
  • 1 small bunch fresh coriander (chopped)
  • 1 pinch of salt
  • 2 tablespoons veg oil
  • 2 spoons mixed spice powder
  • 2 spoons mango pickle/chutney
  • a little water

Method:

1. Add the garlic, ginger, pepper, cardamon, cinnamon and bay leaves to hot oil.

2. Add the onion, tomato and salt until soft.

3. Add the mixed spices and cook for 2-3 minutes to release their aroma, adding drops of water to prevent burning.

4. Add the chicken and cook until brown.

5. Add the mango pickle/chutney.

6. Cook the mixture slowly, adding water in small amounts until you reach the thickness of sauce desired.

7. Serve and sprinkle with fresh coriander, and garnish with chillies.

Filming near Corwen with BBC Wales presenter Lucy Owen

Abul's Camp Stove Egg Pilau Rice

Ingredients:

  • 1 onion (diced)
  • 2 cups basmati rice
  • Half cup of green peas
  • 1 spoon mixed spices
  • 3 spoons vegitable oil
  • 3 or 4 cardamon pods
  • 3 or 4 bay leaves
  • half a stick of cinnamon
  • 1 clove garlic (finely chopped)
  • 2cm piece of ginger (finely chopped)
  • 4 cups water
  • 3 eggs

Method:

1. Add the onion, cardamon, cinnamon, garlic, ginger and bay leaves to hot oil and cook until brown and soft.

2. Add the mixed spices, followed by peas and rice, then stir and cook for 2-3 minutes.

3. Add the eggs to the pan unbeaten.

4. Add water to the rice and cook until evaporated.

Loading Conversation