Chicken Bhuna Masala - a Chicken Curry

Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

This recipe hails from Hog Penny, one of the oldest pubs on the lovely island of Bermuda. Serves 2, but can easily be multiplied.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk along with the rest of the ground spices and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour.
  4. Season with salt and pepper to taste and add the cilantro.


Most Helpful

OOPS! I goofed but this dish turned out wonderfully anyway. I added white wine VINEGAR instead of white wine. Actgually, the meal had a nice little bite and we all enjoyed the sweet and sour sauce. Next time, I won't brown the chicken at such high heat - it dried it out a little. But, this was wonderfully flavorful.

Marsha Mazz June 27, 2010

This turned out absolutely delish! I basically doubled the recipe (I never cook just for 2) using already ground spices, using 1t each of ground cumin and coriander, and 1/4t ground cardamom. I also used boneless chicken thighs instead of breasts. Definetly a keeper. Froze the balance for another wonderful dinner in the future.

brennmi August 31, 2008

This is a wonderful dish! I did make some changes however. When using cardamon pods, you break them open and roast the seeds. Also, I saute'd the onions and then added the roasted/ground spices and remaining dry spices then I added the chicken (You lose some of the flavors when you add the spices to cooked chicken). Oh, I did not add the white wine either. My Hubby is from South India and really like the flavors. It's one I'll def. make again! Thanks for sharing this!!

Sansdawn October 21, 2010

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