Chicken Bhuna Masala - a Chicken Curry

READY IN: 1hr 30mins
Recipe by Sandi (From CA)

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

Top Review by Marsha Mazz

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.

Ingredients Nutrition

Directions

  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.

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