1/1 Photo of Chicken Bhoona
1 hr 30 mins
A mild Indian dish from a recipe I adapted from that of Pat Chapman in his Indian Restaurant Curry cookbook. It is one of the simplest yet one of the best Indian recipes I've had. Although I always make mine with chicken, it can be done with other types of meat. It's very important to use unsweetened coconut milk. It is thin and has the same consistency of milk. There are sweetened types that are much thicker and will ruin the dish. It is also important in the final steps to only stir enough to prevent sticking on the bottom, as excessive stirring will break up the chicken pieces.
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- 2 lbs boneless skinless chicken breasts
- 2 tomatoes
- 2 onions
- 4 garlic cloves
- 1/4 cup vinegar
- 8 tablespoons butter or 8 tablespoons margarine
- 6 tablespoons vegetable oil
- 1 (14 ounce) can unsweetened coconut milk
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1Puree tomato, onion, and garlic with vinegar.
- 2Heat butter in a large deep sauce pan over medium heat until it bubbles for a few minutes and just starts to turn light brown, then add the spices and some salt to taste.
- 3Add the tomato/onion/garlic mixture to the pan, increase heat to high, and cook at a boil for several minutes, then reduce heat to a simmer.
- 4Cut the chicken meat into approximately 2-inch cubes.
- 5Heat the vegetable oil in a frying pan and add the chicken when the oil is quite hot. Careful with spattering and cover if necessary. Cook and roll the chicken pieces until they are just seared on all sides (medium brown color) but not cooked inside.
- 6Add the seared chicken to the tomato/onion/garlic/spice mixture, keep it at a simmer and stirring occasionally (only enough to prevent sticking and burning on the bottom) for about an hour or until the sauce begins to stick shortly after stirring. Make sure the lid of the sauce pan is just ajar so the moisture can escape and the mixture will cook down.
- 7Add about half of the can of coconut milk, and continue to cook at a simmer, again until the sauce sticks to the bottom shortly after stirring.
- 8Serve over rice, with naan bread, or other Indian sides.
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Nutritional Facts for Chicken Bhoona
Serving Size: 1 (412 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1175.6
- Calories from Fat 849
- Total Fat 94.4 g
- Saturated Fat 49.8 g
- Cholesterol 275.1 mg
- Sodium 662.0 mg
- Total Carbohydrate 15.9 g
- Dietary Fiber 2.7 g
- Sugars 5.4 g
- Protein 69.2 g