Chicken bhuna is an Indian curry with delicious fried onions and aromatic herb and spices that tastes fantastic! Enjoy with freshly cooked basmati rice and naan bread.
Ingredients
- vegetable oil: 2 Tbsp
- medium onions: 3 piece (chopped)
- salt: 1 tsp
- garlic: 4 clove (crushed)
- fresh ginger: 1 Tbsp (minced)
- hot water: 0.25 cup
- chili powder: 1 tsp
- ground coriander: 1 tsp
- ground cumin: 1 tsp
- ground turmeric: 0.5 tsp
- medium tomatoes: 2 piece (chopped)
- green Chilis, halved lengthways: 2 piece (optional)
- skinless, boneless chicken breast halves: 2 piece (cubed)
- curry paste, such as Patak's: 1 tsp
- cilantro leaves: 0.25 cup (chopped, fresh)
Metric Conversion
Stages of cooking
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Heat oil in a nonstick pan over high heat. Add onion and salt; cook and stir until onion has softened, about 5 minutes.
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Reduce heat to low; stir in garlic and ginger until fragrant. Add hot water; cover, and cook, stirring occasionally, until water has evaporated, about 5 minutes.
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Add chili powder, ground coriander, cumin, and turmeric; cook and stir over high heat until spices are toasted, about 5 minutes. Stir in tomatoes and green chiles; cover and cook over low heat for 5 minutes.
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Add chicken; cook and stir over high heat until browned, 5 to 7 minutes. Stir in curry paste; reduce heat to low, cover and cook until chicken is cooked through, adding a little water if necessary, about 5 minutes. Check seasoning and sprinkle with freshly chopped cilantro.
