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Chicken Bhuna Curry
If you love recreating your favourite Indian takeaway recipes then you will love this homemade chicken bhuna curry. It's a deliciously spiced dry Indian curry that's perfect served with rice or your favourite Indian breads.
Course
Curry, Main Course
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
Calories
203
kcal
Author
Corina Blum
Ingredients
2
onions
finely diced
5
garlic cloves
crushed
1
tablespoon
root ginger
grated
1
chilli pepper
finely diced
2
teaspoon
garam masala
2
teaspoon
ground coriander
1
teaspoon
chilli powder
1
teaspoon
cumin
½
teaspoon
turmeric
500
g
chicken
diced, breast or thighs
3
tomatoes
1
tablespoon
tomato puree
3
tablespoon
fresh coriander (cilantro)
Metric
-
US Customary
Instructions
Heat a little oil in a large saucepan and add the onion. Cook gently for at least 15-20 minutes until softened and slightly browned.
Stir in the garlic, ginger and chilli pepper. Cook for a couple of minutes.
Stir in the ground spices. If the pan is too dry add a tablespoon of water, just so they blend into the onions and don't burn.
Stir in the chicken pieces. Cook for a few minutes, stirring occasionally so they brown a little on all sides.
Dice the tomatoes and put them in a jug. Blend them with a hand blender and then pour into the pan.
Stir well. Bring up to a boil and then simmer for about 20 minutes.
Sprinkle with coriander to serve. You can stir some into the curry if you like too. Serve with rice or Indian breads.
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Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
203
kcal
|
Carbohydrates:
13
g
|
Protein:
29
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
80
mg
|
Sodium:
164
mg
|
Potassium:
866
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1113
IU
|
Vitamin C:
37
mg
|
Calcium:
45
mg
|
Iron:
2
mg