Forget the takeaway. This chicken bhuna recipe is all you need for a filling, fiery weeknight dinner.
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Serves
4
Basmati Rice
Chilli
Onion
Garlic
Fresh Ginger
Chopped Tomatoes
Boneless Skinless Chicken Thigh
Garam Masala
Fresh Coriander
Ground Cumin
Ground Turmeric
Salt
Black Pepper
Olive Oil
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Serves
4
Basmati Rice
Chilli
Onion
Garlic
Fresh Ginger
Chopped Tomatoes
Boneless Skinless Chicken Thigh
Garam Masala
Fresh Coriander
Ground Cumin
Ground Turmeric
Salt
Black Pepper
Olive Oil
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Step 1.
Grate a large thumb of ginger. Finely chop your cloves of garlic, green chillies and brown onions.
Step 2.
Fry the garlic, green chillies and ginger in a pan for 1 minute. Add your chopped onions and fry on a medium heat until soft.
Step 3.
Add your cumin, ground coriander, garam masala and turmeric. Then, add your diced chicken thighs.
Step 4.
Once the meat has browned add the tins of chopped or plum tomatoes. Fill the empty tins halfway with water and pour that into the curry.
Step 5.
Turn the curry onto a medium heat, and let it bubble away for 15 minutes, or until it is thick and the chicken is cooked through.
Step 6.
Serve on steaming hot basmati rice. Enjoy!
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