Spiced Chicken Bhuna
photo by Baz231
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons vegetable oil
- 4 garlic cloves, peeled and chopped (or 4 tsp prepared minced garlic)
- 1 green chili pepper, deseeded and chopped finely
- 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
- 1 (400 g) can diced tomatoes
- 900 g chicken thighs, diced into 2 cm chunks
- 1 teaspoon lemon juice
- 1 tablespoon fresh coriander, chopped (optional)
- 300 g green beans, trimmed and cut into 3 cm pieces (optional)
directions
- Heat the oil in a large deep frying pan (or wok, karahi, tagine) and add the garlic, green chillies and ginger. Mix them for a minute in the hot oil then add chopped onions. Stir and leave to cook over low heat for 8 to 10 minutes until soft and golden, stirring occasionally so it doesn't catch.
- Add turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for one minute.
- Add the can of tomatoes with 150ml water, stir. Cover the pan, turn up heat to medium and bring to a boil. Stir occasionally while it simmers, until the sauce thickens (approximately 5 minutes). Add more water, if you need to, to prevent sticking.
- Add the chicken to the pan and mix, ensuring all pieces of chicken are well coated in the sauce. Cook over medium heat, stirring occasionally for 15 to 20 minutes, or until the chicken is tender.
- If using beans, par-boil or microwave them for a few minutes and add to the sauce for the last 10 minutes or so.
- Before serving, stir in lemon juice and garnish with coriander (if using). Serve with basmati/pilau rice and/or naan/roti).
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RECIPE SUBMITTED BY
Baz231
Australia
I love cooking Indian, Moroccan and Thai foods, but like experimenting. I'll try any type of food, as long as its not bland and boring!