Bhuna chicken
This Indian chicken curry is not only easy to make, but it also tastes fantastic. Enjoy with freshly cooked basmati rice and naan bread, if desired.
Ingredients
Serves: 4
- 2 large skinless chicken breast fillets, cut into 2.5cm dice
- 3 medium onions, finely chopped
- 4 cloves garlic, crushed
- 1 (3.5cm) piece fresh root ginger, peeled and grated
- 2 ripe tomatoes, diced
- 1 1/2 teaspoon salt, divided
- 1/2 teaspoon ground turmeric
- 1 level teaspoon chilli powder
- 1 teaspoon ground coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon Patak’s mild curry paste
- fresh coriander leaves, finely chopped
- 2 green chillies, halved lengthways (optional)
- cooking oil
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Heat 2 tablespoons oil in a non-stick pan over high heat. Add the onion and 1 teaspoon salt and fry until brown and soft. Stir in garlic and ginger and turn the heat down to low.
- Pour in a little hot water to soften onions further, cover and cook for an additional 10 minutes.
- When all the water has evaporated from the onion paste, add all the spices and cook over high heat for 5 minutes. Stir in chillies. Add tomatoes, cover and cook over low heat for 5 minutes.
- Add chicken and brown over high heat for 5-8 minutes. Add curry paste and stir well. Reduce heat, cover and cook for 5 minutes more. Add a little water if necessary.
- Remove from heat. Sprinkle with coriander leaves and serve with a rice dish of your choice.
See it on my blog
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Reviews & ratings
Average global rating:
(23)
Reviews in English (20)
This was a really tasy curry and sooo easy to make. Only thing it was a little salty so I would only use 1/2tsp next time. I also used 1/2 tin of chopped tomatoes instead of fresh. In all it was great and just as good as from my local indian restaurant!! - 31 Oct 2011
I have not tried the recipe but surely the salt and pepper should always be added to taste - 14 Nov 2011
Hi um me and squaw make today, you very crafty you got plenty good recipe. Really good grub, I tell tribe, thank you very glad. - 06 Jul 2012
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