Chicken bhuna
This easy, healthy chicken curry is great for a weekend treat and is a guaranteed crowd-pleaser. No one could refuse a plate of this indulgent chicken bhuna
- Prep:15 mins
Cook:50 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 350
- fat 21g
- saturates 4g
- carbs 8g
- sugars 5g
- fibre 2g
- protein 30g
- salt 0.43g
Ingredients
- 2 medium onions, finely chopped
- 100ml olive oil
- 2 tsp ginger purée
- 2 tsp garlic purée
- 4 tsp mild curry powder
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 800g skinless boneless chicken thighs, diced
- 100ml natural yogurt
- 4 tbsp tomato purée
- 2 tsp garam masala
Method
To make the onion purée, bring a small pan of water to the boil and add half the chopped onions. Boil them for 5 mins until soft, drain and puree with a hand blender or mini food processor.
Heat a large saucepan on a high heat. Once it's hot add the oil and remaining chopped onions and reduce to a low heat. Cook the onions slowly and gently for 15-20 mins until golden brown in colour.
Make a paste of ginger purée, garlic purée, curry powder, tumeric powder, chilli powder and a splash of water. Add to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken and stir in well.
Mix the yogurt, tomato purée and onion purée together in a jug with 800ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 - 20 mins. Stir occasionally.
Finally sprinkle in the garam masala and stir in well for the final 2 mins before serving.