Chicken Bhuna

Chicken Bhuna

General Information

Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Servings: 4

Calories - 759| Protein 68 | Carbs 74 | Fat 21

Ingredients

• 1kg chicken breast fillet (chopped into 8 chunks)

• 4tbsp rapeseed oil

• 1 cinnamon stick

• 2 Indian bay leaves

• 10 black peppercorns

• 5 garlic cloves

• 5 green cardamom pods - lightly smashed

• 2 onions (finely chopped)

• 1 tsp sugar

• 2 tbsp garlic & ginger paste

• 1 tsp Kashmiri chilli powder

• 1/2 tsp ground turmeric

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 3 medium tomatoes

• 250ml hot water

• 3 green birds eye chillis sliced lengthways

• 1/2 tsp garam masala

• Salt, to taste

• 75g rice (per serving)

Instructions

1. Heat the oil in a saucepan that has a lid. When bubbly hot, add the cinnamon stick, bay leaves, peppercorns, garlic cloves and cardamom pods. Stir the spices for about 40 secs to infuse their flavours into the oil.

2. Add the onions and sugar, fry for 8-10mins until caramelised brown.

3. Add the garlic & ginger paste, kashmiri chilli powder, turmeric, cumin and coriander and stir to combine

4. Add the tomatoes and chicken and brown the chicken for 5 minutes

5. Pour in the hot water, reduce the heat to medium and cover the pan. Simmer for 10 minutes then stir. Add more water if needed, you don’t want too much liquid in the pan but just enough water to cook the chicken through without frying it. In a separate pan/ rice cooker put your rice onto cook.

6. Simmer for another 10 minutes, stir from time to time and add more water if needed. After the 10 minutes you should have a thick sauce that coats the meat. When the oil rises to the top your curry is ready.

7. Throw in the chillis & garam masala and season with salt.

8. Remove from the pan and serve with the rice.