Chicken Bhuna, this indian restaurant classic is traditionally a dry and delicately spiced dish. There are many variations of this dish and the great thing is you can add what you like to make it suitable to your palate. Makes a wonderful dinner when served with chapatis and pickles.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
- 400g chicken breast, cut to bite sized pieces
- 1 green bel pepper, deseeded & cut into bite sizes pieces
- 2 medium sized onions, roughly chopped
- 3 tbsp’s vegetable oil
- 1 tsp garlic paste
- 1 tsp ginger paste
- 300g chopped tomatoes
- 1/4 tsp of asafoetida
- 1/2 tsp tumeric
- 3 tsp medium curry powder
- salt to taste
- Add 2 tbsp oil to a medium hot pan and throw in the half the onions with a pinch salt and the asafoetida and cook until the onions start the brown then add half the green pepper and cook for another 3 minutes.
- Tip in the garlic & ginger paste and fry for one minute then add the tomatoes and cook until the oil starts to separate.
- Add the curry powder and cook for a further 2 minutes then take off the heat and allow cool for 5 minutes. When cooled slightly use a hand blitzer to pulp down to a smoothish paste and return to the heat.
- Add the chicken pieces and cook on a medium heat. In another pan add the remaining oil and add the rest of the onion and cook until translucent then add the remaining green pepper and cook for 2 minutes before adding to the other pan. Stir well and cook until the chicken is tender.
- Serve hot with rice, chapatis and pickles.