Chicken Bhuna Recipes

CHICKEN BHUNA

Chicken bhuna image

This easy, healthy chicken curry is great for a weekend treat and is a guaranteed crowd-pleaser. No one could refuse a plate of this indulgent chicken bhuna

Provided by Member recipe by clmarper

Time 1h5m

Number Of Ingredients 10

Ingredients

3 medium onions, 2 finely chopped, 1 roughly chopped
100ml vegetable oil
1 tbsp ginger and garlic purée
1 tbsp mild curry powder
1 tsp turmeric
1 tsp chilli powder
800g chicken thighs, diced
100ml natural yogurt
4 tbsp tomato purée
2 tsp garam masala

Steps:

To make the onion purée, bring a small pan of water to the boil and add half the roughly chopped onion. Boil until soft (about 10 mins), drain and puree with a hand blender or mini food processor.
Heat a large saucepan on a high heat. Once it's hot add the oil and finely chopped onions and reduce to a low heat. Cook the onions slowly and gently until golden brown in colour, and season.
Add the ginger and garlic purée, curry powder, turmeric, chilli powder and a splash of water to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken thighs and stir in well.
Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 to 20 mins, stirring occasionally.
Finally, sprinkle in the garam masala and stir in well for the final 2 mins before serving.

Nutrition Facts : Calories 350 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.43 milligram of sodium

CHICKEN BHUNA MASALA

Chicken Bhuna Masala image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 19

Ingredients

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom pods
1 tablespoon vegetable oil
1 whole chicken breast, cut into cubes
Salt and freshly ground black pepper
1 teaspoon curry powder
1 teaspoon chili powder
1/2 cinnamon stick
2 large tomatoes, diced
1/2 red onion, diced
2 cloves garlic, diced
1 teaspoon fresh ginger, chopped
1/3 cup coconut milk
1/3 cup white wine
2 tablespoons chopped fresh cilantro leaves
1 cup cooked basmati rice
2 uncooked Indian poppadum
2 ounces prepared mango chutney

Steps:

In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder. Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side. Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk, and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour. Season with salt and pepper, to taste, and add the cilantro.
Ladle the masala over a bed of basmati rice. Lightly spray the uncooked poppadum with vegetable spray on both sides and cook in the microwave on high until poppadum is puffed and crisp, about 45 seconds. Serve with mango chutney on the side.

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