Chicken Bhuna with Vegetables

Chicken Bhuna with Vegetables


6 people made this

About this recipe: Try this very impressive Indian dry chicken curry with plain boiled rice or chapatti and a side salad. It's the perfect meal for any occasion.

deshigrub California, United States

Serves: 4 

  • 2 large skinless chicken breast fillets, cut into 2.5cm cubes
  • 3 large onions, finely sliced
  • 1 large onion, sliced into rings
  • 4 cloves garlic, crushed
  • 1 (3.5cm) piece fresh root ginger, peeled and grated
  • olive oil spray
  • 1 tomato, diced
  • 250g cherry tomatoes
  • 150g button mushrooms, chopped
  • 1/2 green pepper, cut into 2.5cm chunks
  • 1/2 yellow pepper or red pepper, cut into 2.5cm chunks
  • salt to taste
  • 1/2 teaspoon ground turmeric
  • 1/2-1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 large handfuls finely chopped coriander
  • 2 green chillies, sliced lengthways (optional)
  • boiling water, fresh from the kettle

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Heat a non-stick pan until really hot. Add 8-10 sprays of the oil and finely sliced onion. Cook over high heat with 1/2 teaspoon salt. Stir in garlic and ginger. Reduce heat to low and cover. Onions should be softened and browned. Add enough boiling water to soften the onions further, cover and cook for about 10 minutes. Use a potato masher to crush the onions into a paste.
  2. When all the water has evaporated from the onion paste, add all the spices and cook over high heat for 5 minutes. Reduce heat to low, cover and cook for a 5 minutes. Stir in the diced tomato, cover and cook for 10 minutes.
  3. Add chicken, cook over high heat for 5 minutes while continuously stirring. Then reduce the heat, cover and cook for a further 10 minutes. Stir in half the fresh coriander.
  4. Add mushrooms and peppers, cover and cook for a further 5 minutes. At this stage, some moisture should be released from the chicken and vegetables to form part of the sauce. If you would a saucier sauce, add 125ml hot water and cook over medium heat until the sauce thickens.
  5. Turn off heat and stir in cherry tomatoes and remaining coriander. Set aside.
  6. Heat a separate frying pan over high heat, add a few sprays of oil and fry the onion rings and green chillies. Season with a dusting of turmeric and salt. Reduce the heat and cover until softened.
  7. Stir half the onion rings into the curry and use the other half as a garnish. Serve with a sprinkling of fresh coriander leaves.

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Reviews (1)


Overall, tasty! I used the same amount of spices but halved the recipe (2 large onions) and used potato instead of chicken (2 large ones peeled, cut into 1cm cubes, wrapped on a plate, microwaved for 4 mins). I also only used 1/2 a green pepper instead of the mixed peppers. I'll probably make this again, but it needs some salt for sure. I followed the cooking instructions, which was time consuming, but the end product was well received! Thanks for this as I'm quite new to Asian food! - 21 Feb 2011

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