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    You are in: Home / Recipes / Chicken Bhuna Masala - a Chicken Curry Recipe
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    Chicken Bhuna Masala - a Chicken Curry

    Chicken Bhuna Masala - a Chicken Curry. Photo by daisygrl64

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Sandi (From CA)'s Note:

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

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    Units: US | Metric


    1. 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. 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. 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. 4
      Season with salt and pepper to taste and add the cilantro.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on June 27, 2010


      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.

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    • on August 31, 2008


      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.

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    • on October 21, 2010


      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!!

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    Read All Reviews (15)


    Nutritional Facts for Chicken Bhuna Masala - a Chicken Curry

    Serving Size: 1 (469 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 481.8
    Calories from Fat 213
    Total Fat 23.7 g
    Saturated Fat 10.8 g
    Cholesterol 46.4 mg
    Sodium 106.7 mg
    Total Carbohydrate 41.3 g
    Dietary Fiber 5.7 g
    Sugars 9.7 g
    Protein 21.5 g

    The following items or measurements are not included:

    cardamom pods

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