Chicken Bhuna Curry
How to make your own authentic chicken bhuna curry, from scratch at home. This easy chicken bhuna recipe uses simple ingredients of onions garlic, ginger, tomatoes and curry powder. Fried together to create a good medium spiced, thick, dry bhuna sauce. Add boneless chunks of chicken breast or thigh and as many green chillies as you like to make it spicy. The best homemade curry, similar to what they serve in a traditional British Indian restaurant or takeaway.
Ingredients
- 2 Onions
- 3 tbsp Vegetable Oil (Ghee can be used instead)
- 4 cloves Garlic
- 2 tsp Ginger
- 2 tbsp Medium Curry Powder
- 1 can Chopped Tomatoes
- 2 Green Chillies (use 1 for medium or none for mild)
- 2 Chicken Breasts
- Water (optional )
- 3 tbsp Coriander Leaves and stalks (cilantro) (chopped)
Instructions
- 1
Fry: Dice 2 Onions and fry in 3 tbsp Vegetable Oil in a large deep frying pan over medium-low heat, stirring often. Cook until soft and golden, about 8 minutes.
- 2
Flavour: Crush 4 cloves Garlic and grate 2 tsp Ginger. Once the onions have softened, add the ginger and garlic and fry gently for 2 minutes.
- 3
Spices: Add 2 tbsp Medium Curry Powder, and stir through.
- 4
Tomatoes: Add 1 can Chopped Tomatoes. Simmer on medium heat for 5 minutes
- 5
Chillies: Finely chop 2 Green Chillies. Add once the sauce has thickened.
- 6
Chicken: Cut 2 Chicken Breasts into cubes and add to the sauce. Cook for 10 - 12 minutes, stirring occasionally.
- 7
Water: In a traditional bhuna, no Water should be added to make a thick dry sauce. However, if you find it too dry you can add some water whilst the chicken is cooking.
- 8
Coriander: Check the chicken is cooked through, then stir in 3 tbsp Coriander Leaves and stalks (cilantro)
- 9
Serve with our coconut pilau rice.
Cook it from the original
This recipe comes from flawlessfood.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on flawlessfood.co.uk