Chicken Bhuna

Adapted from a recipe by Peter Joseph. No pastes used - cooked from scratch, yet simple and delicious.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  tablespoons  vegetable oil
• 4  garlic cloves, peeled and chopped
• 1  green chili, chopped
• 2  tablespoons ginger, chopped
• 2  onions, diced
• 1  teaspoon turmeric powder
• 2  teaspoons chili powder
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 1  teaspoon garam masala
• 5  tomatoes, chopped (or 1 x 440g tin)
• 1  pinch salt (to taste)
• 900  g chicken thighs, diced into 2 . 5 cm chunks
• 1⁄2 teaspoon lemon juice
• 1  tablespoon fresh coriander, chopped (optional)

Directions

1. Heat the oil in a large, deep frying pan (or wok) and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 8 to 10 minutes.
2. Once the onions have turned a golden colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute.
3. Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick.
4. Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 15 to 20 minutes, or until the chicken is tender and combined with the thick masala sauce. (Leave lid off for last 5 minutes to reduce if it needs to be thickened.).
5. Stir in the lemon juice to add a little zing and garnish with coriander (if using) to serve, with basmati rice and/or roti/naan.